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Overhead shot of two scoops of cottage cheese ice cream in a speckled bowl with a spoon resting against the rim
No-Bake Treats · High-Protein Desserts

Cottage Cheese Ice Cream

August 16, 2026 Total time: 4 hrs 5 min Makes: 2 bowls

I was skeptical the first time I heard cottage cheese could become ice cream, but a blender genuinely erases the curds and leaves something rich and smooth, and you'd never guess it started as a tub of cottage cheese.

It freezes up dense and scoopable with a real ice cream texture, and because the base is mostly cottage cheese and protein powder, a bowl gets you most of the protein you'd want from a whole meal.

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Cottage Cheese Ice Cream

Blended cottage cheese freezes into a shockingly creamy, high-protein ice cream with no churning and no ice cream maker.

Prep 5 min
Cook No cook
Total 4 hrs 5 min
Yield 2 bowls

Ingredients

Instructions

  1. Add the cottage cheese, protein powder, sweetener, milk, vanilla, and salt to a blender.
  2. Blend on high for a full 60 to 90 seconds, stopping to scrape down the sides once, until completely smooth with no visible curds left.
  3. Stir in the chocolate chips by hand if using.
  4. Pour into a small loaf pan or shallow airtight container and smooth the top.
  5. Freeze for at least 4 hours. For the creamiest texture, stir it around the 1 hour mark before it fully sets.
  6. Let sit at room temperature for 5 minutes before scooping.

Nutrition (approximate, per serving)

Calories180
Fat4g
Carbs14g
Fiber1g
Sugar6g
Protein22g

Macros are per serving, and a serving here is one of two bowls. See how these numbers are calculated.

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • A high-speed blender matters here, a weak blender will leave curds behind and the texture suffers.
  • Full-fat or 2% cottage cheese blends creamier than fat-free, which can freeze icy and hard.
  • Swap the vanilla protein for chocolate protein powder and add a tablespoon of cocoa for a chocolate version.

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