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Pistachio cottage cheese ice cream topped with chopped pistachios in a white bowl

Cottage Cheese Ice Cream

Creamy, cheesecake-like ice cream made with blended cottage cheese, maple syrup and vanilla. About 12 g of protein per ½ cup. Make it plain or try one of 4 flavors, like pistachio.
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Prep Time 5 minutes
Freezing time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 serving
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 2 cups 2% cottage cheese about 16 oz / 450 g; full-fat also works
  • 3 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • pinch of salt

Method
 

  1. Add the cottage cheese, maple syrup, vanilla and salt to a blender or food processor. Blend for 1–2 minutes, scraping down the sides once or twice, until completely smooth with no curds left.
  2. Taste and add a little more sweetener if you like. For a flavor, blend in the cocoa and peanut butter or strawberries now; fold chunky add-ins in at the end.
  3. Freezer method: pour into a loaf pan, cover and freeze for 3–4 hours. Stir every 45 minutes during the first 2 hours to break up ice crystals.
  4. Ninja Creami method: pour into a Creami pint, freeze for 24 hours, then run the “Lite Ice Cream” program. If it’s crumbly, add 1 tbsp milk and use “Re-spin”.
  5. If it’s frozen solid, let it sit on the counter for 10–15 minutes, then scoop and serve.

Notes

Smooth is everything: if you can still see curds, keep blending. That’s what makes it taste like cheesecake instead of cottage cheese.
Storage: best within 1 week in an airtight container in the freezer.