Can you taste the cottage cheese in this ice cream?

No. Once the cottage cheese is blended completely smooth and frozen with the honey and vanilla, it tastes like a rich, creamy scoop of ice cream. The cottage cheese flavor disappears entirely, leaving just a smooth, cold, lightly sweet treat. Blending thoroughly is the key to making sure there is no trace of cottage cheese texture or taste.

Do I need an ice cream maker for cottage cheese ice cream?

Not at all. That is one of the best things about this recipe. You simply blend the base, pour it into a loaf pan or dish, and freeze it. There is no churning and no special equipment required beyond a blender and your freezer.

Why is my cottage cheese ice cream too hard to scoop?

Because it is made without commercial stabilizers, this ice cream freezes firmer than store-bought. The honey helps keep it soft, but you should still let it sit on the counter for 5 to 10 minutes before scooping. If yours consistently freezes rock hard, make sure you are using full-fat cottage cheese and the full amount of honey.

How much protein is in cottage cheese ice cream?

It depends on the brand of cottage cheese you use, but a batch made with 2 cups of cottage cheese contains roughly 45 to 50 grams of protein total for the whole recipe. That makes it a far more protein-rich choice than traditional ice cream, especially if you divide it into a few servings.

Can I make cottage cheese ice cream without honey?

You can swap the honey for maple syrup or another liquid sweetener, which will keep a similar soft, scoopable texture. If you use a granulated or powdered sweetener instead, the ice cream may freeze harder, so plan to let it soften a bit longer before scooping.

Cottage Cheese Ice Cream (High-Protein, No Churn)

Recipe by Liliya

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Total Time4 hours 10 minutes
Yield6 servings 1x
DietVegetarian

A creamy, high protein cottage cheese ice cream made with just three base ingredients. Blend cottage cheese, honey, and vanilla until smooth, then customize it with a blueberry swirl, cookies and cream, or your favorite mix ins. No ice cream maker required.

Ingredients

Scale

Base

2 cups full-fat cottage cheese
¼ cup honey
2 teaspoons vanilla extract or vanilla bean paste

Blueberry Swirl

¼ cup blueberry preserves or ½ cup blended fresh blueberries

Cookies & Cream

½ cup crushed Oreo cookies
Extra crushed Oreos, for garnish (optional)

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Instructions

Add the cottage cheese, honey, and vanilla to a blender. Blend for 30 seconds to 1 minute, or until completely smooth and creamy.
For Blueberry Swirl: Pour half of the mixture into a 9 inch loaf pan or freezer safe glass dish. Spoon half of the blueberry preserves over the top and gently swirl with a knife or toothpick. Repeat with the remaining mixture and preserves.
For Cookies & Cream: Fold the crushed Oreo cookies into the blended mixture with a spatula. Transfer to a loaf pan and sprinkle extra Oreo crumbs on top if desired.
Cover the pan tightly with plastic wrap, pressing it directly onto the surface to help prevent ice crystals.
Freeze for at least 4 hours, or until firm enough to scoop.
Let the ice cream sit at room temperature for 5 to 10 minutes before serving for the creamiest texture.

Notes

Use full-fat cottage cheese for the creamiest texture.
Blend until completely smooth so no curds remain.
Blueberry preserves create a sweeter, more vibrant swirl, while blended fresh blueberries give a lighter fruit flavor.
Store in an airtight container in the freezer for up to 2 weeks.
Allow the ice cream to soften for several minutes before scooping.
Try other mix ins like chocolate chips, peanut butter, strawberries, mango, or crushed cookies for endless flavor variations.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180 kcal
Sugar: 15g
Sodium: 360mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 14g
Cholesterol: 20mg

Find it online: https://wearerecipes.com/cottage-cheese-ice-cream/