Cottage Cheese Ice Cream

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Freeze Time: 4

Total Time: 4 10

Servings: servings

Calories: 213kcal

My cottage cheese ice cream is rich, creamy, and packed with protein—made with just 5 ingredients and no ice cream maker required.

In a food processor or high-powered blender, combine cottage cheese, honey, and peanut butter. Process until completely smooth and creamy, scraping down the sides as needed.
Stir in chocolate chips using a spoon or spatula.
Transfer the mixture to a loaf pan or airtight container. Smooth the top with a spatula and cover tightly with plastic wrap or a lid. Freeze for at least 4 hours, or until firm.
Remove from the freezer and let sit at room temperature for 5–10 minutes, just until scoopable. Scoop into bowls and enjoy!

For a creamier texture, blend longer. Cottage cheese can be slightly grainy, so process until completely smooth for the best ice cream consistency.
For an extra scoopable texture, blend in 1 tablespoon of coconut oil with the base before freezing (especially if freezing >4-6 hours).
Use a silicone spatula when transferring the mixture to the pan to avoid wasting any of the blended base.
For a softer ice cream, stir halfway through freezing – After 2 hours, mix the ice cream to break up ice crystals before freezing completely.
Customize with mix-ins – Swap chocolate chips for crushed cookies, chopped nuts, or a swirl of caramel.