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Viral High-Protein Cottage Cheese Ice Cream (No-Churn & Creamy)

Two scoops of creamy white cottage cheese ice cream served in a small white bowl on a wooden surface.
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Make the viral sensation: unbelievably creamy cottage cheese ice cream right in your blender. This easy, no-churn recipe is a fantastic high-protein frozen dessert alternative that tastes indulgent but keeps it light. Achieve that dreamy soft-serve texture with just four simple ingredients.

Ingredients

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  • 2 cups full-fat cottage cheese
  • 1/4 cup sweetener (like maple syrup or preferred substitute)
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream (optional, for extra creaminess)

Instructions

  1. Place the cottage cheese, sweetener, and vanilla extract into a high-speed blender.
  2. Blend on high speed until the mixture is completely smooth and no curds remain. This step is key for a creamy result. Scrape down the sides as needed.
  3. If using, blend in the heavy cream now until just combined.
  4. Pour the mixture into a freezer-safe container, like a loaf pan or airtight container.
  5. Cover the container tightly with a lid or plastic wrap pressed directly onto the surface of the mixture.
  6. Freeze for at least 4 to 6 hours, or until firm enough to scoop.
  7. Before serving, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly for easier scooping.

Notes

  • For the smoothest texture, use a high-powered blender and blend the cottage cheese until it resembles a thick, smooth cream before adding other ingredients.
  • If you own a Ninja Creami, process the frozen base on the ‘Lite Ice Cream’ setting, then re-spin if necessary for a softer texture.
  • Substitute the sweetener with your preferred low-carb option to make this a low-calorie frozen treat.

Nutrition

Find it online: https://cravybite.link/cottage-cheese-ice-cream-recipe-no-churn/