Why You'll Love It
- - High protein keeps you satisfied longer
- - Naturally creamy without heavy cream
- - Easy to customize with your favorite flavors
- - Low added sugar for a healthier indulgence
*"This ice cream is the perfect balance of creamy and light – my post‑run treat!"*
Essential Ingredient Guide
- Cottage cheese: Choose a full‑fat variety for the richest texture; drain well to avoid excess water.
- Greek yogurt: Adds tang and extra protein; look for plain, unsweetened to control sweetness.
- Honey or maple syrup: A natural sweetener that blends smoothly; adjust to taste.
- Vanilla extract: A splash brings depth; use pure extract for the best aroma.
- Lemon zest: Brightens the flavor and balances the richness with a subtle acidity.
- Optional berries: Fresh or frozen berries add a burst of color and a hint of tartness.
Complete Cooking Process
-
Ingredient Readiness:
Drain the cottage cheese, pat it dry, and let the yogurt come to room temperature so they blend without lumps.
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Flavor Development:
Whisk in honey, vanilla, and lemon zest; the aroma fills the kitchen, creating anticipation.
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Texture Control:
Blend until ultra‑smooth, then freeze in an ice cream maker for a velvety finish.
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Finishing Touches:
Swirl in fresh berries or a drizzle of melted dark chocolate just before serving.
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Serving Timing:
Let the ice cream sit for a couple of minutes after churning; it softens perfectly for scooping.
- Freeze the bowl of your ice cream maker ahead of time for faster churning.
- Add a pinch of salt to round out the sweetness.
- If the mixture seems thick, blend in a splash of milk for easier processing.
Pro Tips
These small adjustments can make the difference between good and unforgettable. I’ve found that a cold bowl not only speeds the process but also keeps the texture silky. And that pinch of salt? It’s a silent hero, pulling out the natural creaminess of the cottage cheese while keeping the sugar from overwhelming the palate. So pause, taste, and adjust – it’s all part of the gentle art of making ice cream.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use full‑fat cottage cheese for the best mouthfeel
- Do not over‑sweeten – the cheese already carries a mild taste
- Chill the mixing bowl for optimal texture
Frequently Asked Questions
→ Can I use low‑fat cottage cheese?
Yes, but the texture will be less creamy; you may add a splash of milk to compensate.
→ How long can the ice cream be stored?
Keep it in an airtight container in the freezer for up to two weeks; stir before serving for best texture.
→ Is it suitable for keto diets?
Swap honey for a low‑carb sweetener like erythritol, and you’ll stay within keto macros.
→ Can I make it without an ice cream maker?
Yes, blend the mixture and freeze, stirring every 30 minutes to break up ice crystals.
→ What toppings work best?
Fresh berries, toasted nuts, or a drizzle of dark chocolate complement the subtle flavor.
→ Does the lemon zest affect the protein content?
No, it adds only flavor; the protein stays the same from the cottage cheese and yogurt.
Chef's Tips
For extra silkiness, strain the cottage cheese through a cheesecloth before blending.,Taste the mixture before churning; adjust sweetness or lemon zest to suit your palate.,If the ice cream is too hard after freezing, let it sit at room temperature for 5 minutes before scooping.
Nutrition Facts
per serving
210
Calories
14g
Protein
25g
Carbs
8g
Fat
Taste Profile
Creamy with subtle citrus brightness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Provides similar texture; press gently to remove excess moisture.
Use sparingly; adjust to taste as these are much sweeter.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne and a swirl of honey for a sweet‑heat contrast.
Mediterranean Style
Stir in crumbled feta, chopped olives, and a drizzle of olive oil for a savory twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Skipping the draining step, leading to watery ice cream.
- Over‑sweetening; the cottage cheese already contributes subtle sweetness.
- Freezing the mixture without stirring, causing icy crystals.
Meal Prep & Storage
Make Ahead Tips
You can blend and churn the ice cream a day ahead; store it in the freezer and let it soften slightly before serving.
Leftover Ideas
Transfer a portion to a microwave‑safe bowl, warm gently for 30 seconds, and enjoy a soft‑serve texture.
Perfect Pairings
Serve this with...
Cooking Timeline
Drain cottage cheese, zest lemon, and gather all ingredients.
Blend dairy base and sweeteners until silky.
Churn mixture in ice cream maker, then fold in optional mix‑ins.
Transfer to container, smooth top, and freeze for at least 2 hours.
Let sit briefly, then scoop and serve with desired toppings.
Cottage Cheese Protein Ice Cream
A luxuriously smooth, high‑protein cottage cheese ice cream that feels like a cloud, perfect for a guilt‑free treat any time of day. creamy chocolate notes can be added for extra indulgence.
Timing
Prep Time
15 Minutes
Cook Time
0 Minutes
Total Time
4 Hours (including freezing)
Recipe Details
Ingredients
Base
- 01 2 cups full‑fat cottage cheese, well‑drained
- 02 1 cup plain Greek yogurt
- 03 1/3 cup honey or maple syrup
- 04 2 tsp pure vanilla extract
- 05 1 tsp lemon zest
- 06 Pinch of sea salt
Optional Mix‑ins
- 01 1/2 cup fresh blueberries or strawberries
- 02 2 tbsp dark chocolate chips
- 03 1 tsp toasted almond slivers
Instructions
Place the drained cottage cheese and Greek yogurt in a high‑speed blender; let them sit for a minute to warm slightly.
Add honey, vanilla extract, lemon zest, and a pinch of salt; blend on high until the mixture is silky and free of lumps.
If using, gently fold in fresh berries or chocolate chips after blending, reserving a few for garnish.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s directions, usually about 20‑25 minutes.
Spoon the soft‑serve into a container, smooth the top, and freeze for at least 2 hours before serving.
Notes & Tips
- 1 For extra silkiness, strain the cottage cheese through a cheesecloth before blending.
- 2 Taste the mixture before churning; adjust sweetness or lemon zest to suit your palate.
- 3 If the ice cream is too hard after freezing, let it sit at room temperature for 5 minutes before scooping.
Tools You'll Need
-
High‑speed blender
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Ice cream maker
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Silicone spatula
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Measuring cups
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Fine mesh sieve (optional)
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Freezer‑safe container
Must-Know Tips
- Don’t over‑sweeten; the natural sweetness of the cheese shines through.
- Add a splash of milk if the mixture feels too thick before churning.
- Store in a shallow container to freeze quickly and evenly.
Professional Secrets
- Use room‑temperature dairy for smoother blending.
- Churn at a consistent medium speed for optimal air incorporation.
- Freeze the bowl of the ice cream maker for at least 24 hours.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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