One spoon of this cottage cheese ice cream and you’ll know exactly why this recipe went viral. It really does speak for itself.
Made with a handful of low-calorie and high-protein ingredients, it’s an absolute wonder for your daily macro goals too. Honestly, who would have thought such an indulgent-tasting, creamy treat could provide 29g of protein for only 225 calories per serving. Sounds too good to be true, but I promise it’s not.
The creator of this delicious recipe, @raziyyz, has some handy tips to share too. Firstly, the higher the fat content of the cottage cheese, the less solid the ice cream mix will become after freezing for over 3 hours — so you keep those super-creamy results for longer. If you use a low-fat option though, don’t worry, you just might have to let it thaw for a little bit before serving.
You could use Greek yogurt instead of cottage cheese for this recipe, but then you will sacrifice some of that proper cheesecakey flavour (as well as the protein content). And finally, feel free to get creative with the different frozen fruits you use. Raspberries are a solid choice.
- What is Cottage Cheese Ice Cream
- How to Store
- How to Make the Best Cottage Cheese Ice Cream
- Variations and Add-Ins
- How to Serve
- Equipment Needed
- Cottage Cheese Ice Cream Recipe
- FAQs
What is Cottage Cheese Ice Cream
It’s simple really. Cottage cheese ice cream is ice cream made out of cottage cheese — I know, you’d never have guessed. Basically, you substitute the traditional milk or cheese for the high-protein alternative, cottage cheese.
How to Store
Once you’ve whipped up your ice cream, you can store it in the freezer for up to three months. Just make sure it’s in an air-tight container and you’re good to go.
How to Make the Best Cottage Cheese Ice Cream
For a texture that’s similar to traditional ice cream, a higher fat cottage cheese works best. The recipe still works with a low-fat or fat-free option, but it’s not as creamy.
Variations and Add-Ins
The beauty of this recipe is it’s entirely customizable. Switch out the blueberries for your favourite fruit or mix it up entirely. Here are some of our go-tos:
- Banana
- Banana and peanut butter
- Strawberry and chocolate
- Lemon
How to Serve
There’s no shortage of ways to enjoy cottage cheese ice cream:
- You could go traditional, serving the ice cream in a bowl or a cone.
- My personal favourite, serving between two cookies, as an ice cream sandwich.
- If you’re feeling fancy, serve as a parfait-style dish, layering the ice cream with fresh fruit.
Equipment Needed
- Blender
- Pan
Cottage Cheese Ice Cream Recipe
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Cottage Cheese Ice Cream
- Servings
- Serves 3
- Prep Time
- 5 minutes
- Cook Time
- 3 hours
- Passive Time
- 3 hours
Ingredients
- 450 g cottage cheese (Raz uses 2-4% fat)
- 3 tsp light cream cheese
- 1/4 cup low-calorie maple syrup (or any sweetener)
- 1 scoop Vanilla Impact Whey Protein (optionally 1/4 tsp salt)
- 180 g blueberries
- 1 tsp honey
Instructions
First, add all of the cream mix ingredients to a blender and blend until smooth.
Next, add the frozen blueberries and honey to a pan and heat to cook into a jam.
Add half of the cream mix to a container, followed by half of the blueberry mix. Repeat so that you have two layers and then on the top layer use a fork to swirl the blueberry mix.
Freeze for 3 hours and then serve. Raz recommends adding a few extra toppings like chopped nuts for a bit of crunch.
Nutritional info per serving:
| Calories | 225 |
|---|---|
| Total Fat | 4g |
| Total Carbohydrates | 16g |
| Protein | 29g |
FAQs
What to do if the ice cream is too hard to scoop?
If your ice cream has been left in the freezer for a prolonged period, it will fully solidify, making scooping nearly impossible. If this happens, pop your ice cream in the microwave for 30 seconds at a time until it’s soft enough to scoop.
Can I use frozen fruit?
If you choose to mix in frozen fruit, it may be harder to blend, but it works nicely. Alternatively, you can add your frozen fruit to a pan and simmer until they become jam-like.
Will I like this recipe if I don’t like cottage cheese?
A common reason for disliking cottage cheese is the texture. But by blending and freezing the cottage cheese, you create a smooth consistency, which isn’t similar to cottage cheese.
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