Creamy Cottage Cheese Ice Cream

This creamy cottage cheese ice cream transforms a breakfast staple into a protein-packed frozen treat that's deceptively simple to make. With just a handful of ingredients and minimal effort, you can create a delicious dessert that's healthier than traditional ice cream but just as satisfying.

I discovered this recipe when looking for ways to use up extra cottage cheese and was shocked by how silky and delicious it turned out. My skeptical family couldn't believe it was made from cottage cheese until I showed them the empty container!

Ingredients

• Cottage cheese: Full fat provides the creamiest texture but low fat works well for a lighter version
• Heavy cream: Adds richness and prevents ice crystals for the smoothest texture
• Honey or maple syrup: Natural sweeteners that blend beautifully with the tanginess of cottage cheese
• Vanilla extract: Enhances the flavor profile and creates that classic ice cream taste
• Pinch of salt: Optional but helps balance the sweetness and enhances all flavors

Step-by-Step Instructions

Blend the Cottage Cheese Base:

Combine cottage cheese, heavy cream, sweetener, vanilla, and salt in a high-powered blender. Process for 2-3 minutes until absolutely smooth with no cottage cheese lumps remaining. Scrape down the sides halfway through blending to ensure everything incorporates evenly. The mixture should have a thick, pourable consistency.

Chill the Mixture:

Transfer the blended mixture to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate for at least 2 hours or overnight. This step is crucial as a cold base freezes more quickly and forms fewer ice crystals.

Churn in an Ice Cream Maker:

Pour the thoroughly chilled base into your ice cream maker. Follow the manufacturer's instructions, typically churning for 20-25 minutes. The ice cream is ready when it resembles soft-serve consistency and has increased in volume by about 30%.

No Ice Cream Maker Method:

Pour the mixture into a wide, shallow freezer-safe container. Place in the freezer and set a timer for 30 minutes. When the timer goes off, vigorously stir the mixture with a fork, breaking up any ice crystals forming at the edges. Repeat this process every 30 minutes for 2-3 hours until the mixture is too firm to stir easily.

Freeze:

Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent freezer burn. Seal the container and freeze for 2-3 more hours until firm enough to scoop.

Serve:

Remove the ice cream from the freezer about 5-10 minutes before serving to soften slightly for easier scooping. Serve plain or with your favorite toppings.

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The unexpected star in this recipe is definitely the cottage cheese. I was initially worried about the texture, but a powerful blender transforms those lumpy curds into a silky base that freezes beautifully. My niece who claims to hate cottage cheese has requested this ice cream three times this month!

Nutrition Benefits

This cottage cheese ice cream isn't just delicious it's also nutritionally superior to store-bought varieties. Each serving provides a good amount of protein (about 10g per cup) along with calcium and probiotics from the cottage cheese. The lower sugar content compared to commercial ice cream makes it suitable for those monitoring blood sugar levels, while still satisfying that sweet tooth craving.

Flavor Variations

The basic recipe serves as an excellent canvas for endless flavor possibilities. For a chocolate version, add 2-3 tablespoons of unsweetened cocoa powder during blending. Coffee lovers can mix in 1 tablespoon of instant espresso powder. Fruit enthusiasts might enjoy folding in 1/2 cup of fresh berries, chopped peaches, or mango chunks just before the final freezing stage. For an indulgent treat, swirl in 2 tablespoons of nut butter or fold in 1/4 cup of chocolate chips after churning.

Serving Suggestions

This versatile ice cream works beautifully in various dessert applications. Serve a scoop alongside a warm brownie or fruit crisp for a delightful temperature contrast. Create an elevated sundae with fresh berries, a drizzle of honey, and toasted nuts. For breakfast enthusiasts, try a small scoop atop whole grain waffles or as a protein-rich topping for a bowl of granola and fruit. The subtle tanginess pairs exceptionally well with anything caramelized like grilled peaches or roasted pineapple.

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Transform your breakfast favorite into a creamy, protein-packed dessert that's sure to impress your family or guests!

Frequently Asked Questions

→ Can I use low-fat cottage cheese for this?

Yes, you can use low-fat cottage cheese, but full-fat will result in a creamier texture. Adjust based on your preference.

→ What can I use as a sweetener besides honey?

Maple syrup works great as an alternative sweetener. You could also use granulated sugar or stevia, adjusting to taste.

→ How do I make this without an ice cream maker?

Pour the blended base into a freezer-safe container and freeze. Stir every 30 minutes for a few hours to break up ice crystals.

→ Can I add mix-ins to the ice cream?

Absolutely! Once the ice cream reaches soft-serve consistency, fold in your favorite mix-ins like chocolate chips, nuts, or fruit.

→ How long can I store this ice cream?

Store it in an airtight container in the freezer for up to 2 weeks. Allow it to soften slightly before serving.