Viral High-Protein Cottage Cheese Ice Cream (No-Churn Base)
Make this creamy, high-protein cottage cheese ice cream using a simple blender method. It is a healthy frozen dessert alternative that requires no ice cream maker.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 4 hr 10 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Blender/No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 16 ounces full-fat cottage cheese (drained well)
- 1/4 cup sweetener (like maple syrup or monk fruit blend)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Drain the cottage cheese thoroughly. Press out as much liquid as possible using a fine-mesh sieve or cheesecloth.
- Place the drained cottage cheese, sweetener, vanilla extract, and salt into a high-speed blender or food processor.
- Blend the mixture on high speed until it becomes completely smooth and creamy, scraping down the sides as needed. This step is important for achieving a soft-serve texture.
- Taste the mixture and adjust the sweetness if necessary.
- Transfer the smooth mixture to a freezer-safe container, like a loaf pan or airtight container.
- Cover the container and freeze for at least 4 to 6 hours, or until firm.
- For the best texture, let the ice cream sit on the counter for 5 to 10 minutes before scooping.
Notes
- For a chocolate protein ice cream version, blend in 2 tablespoons of unsweetened cocoa powder with the base ingredients.
- If you use a Ninja CREAMi, process the mixture according to your machine’s instructions for the creamiest result.
- For a thicker, lower-sugar option, substitute the liquid sweetener with 1 scoop of vanilla or unflavored protein powder and blend well.
- Add mix-ins like chocolate chips or crushed cookies after the mixture is smooth and just before freezing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 18
- Cholesterol: 25