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Viral Vanilla Cottage Cheese Ice Cream Base

Two scoops of creamy, white cottage cheese ice cream served in a small, clear glass bowl.
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Make this creamy, high-protein cottage cheese ice cream base easily in a blender. It is a healthy, no-churn frozen treat that tastes indulgent.

Ingredients

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  • 2 cups full-fat cottage cheese
  • 1/4 cup sweetener (like maple syrup or monk fruit blend)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Place the cottage cheese, sweetener, vanilla extract, and salt into a high-speed blender.
  2. Blend on high speed until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed to ensure no curds remain. This step is key for a smooth texture.
  3. Pour the blended mixture into a freezer-safe container, such as a loaf pan or an airtight container.
  4. Cover the container tightly with a lid or plastic wrap pressed directly onto the surface of the mixture to prevent ice crystals.
  5. Freeze for at least 4 to 6 hours, or until firm.
  6. Before serving, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly for easier scooping.
  7. Serve this high protein dessert as is, or add your favorite mix-ins like chocolate chips or fruit swirls.

Notes

  • For the creamiest result, use full-fat cottage cheese. Low-fat versions may result in a harder texture when frozen.
  • If you are using a Ninja Creami, process the mixture directly from the freezer according to your machine’s instructions, then add a splash of milk if needed for re-spin.
  • To make chocolate cottage cheese ice cream, add 2 tablespoons of unsweetened cocoa powder during the blending step.
  • To make strawberry cottage cheese ice cream, blend in 1 cup of frozen strawberries with the base ingredients.

Nutrition

Find it online: https://hungryhearld.com/cottage-cheese-ice-cream-base-recipe/