Description
Creamy homemade ice cream made with cottage cheese! A surprisingly healthy, protein-packed treat that’s easy to customize with your favorite flavors and mix-ins.
Ingredients
Scale
- 16 ounces full-fat cottage cheese
- 1/2 cup heavy cream
- 1/4 cup milk (whole milk recommended for richness)
- 1/2 cup granulated sugar (or sweetener of choice, adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/4 cup fruit puree (berries, mango, etc.) for flavor
- Optional: Chocolate chips, chopped nuts, or other mix-ins
Instructions
- Place the cottage cheese in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Let it drain for at least 30 minutes, or even better, an hour. Gently press down on the cottage cheese with a spoon to encourage more liquid to drain.
- Transfer the drained cottage cheese to a food processor or high-powered blender. Blend until completely smooth and creamy. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and salt until the sugar is dissolved.
- Pour the cream mixture into the blended cottage cheese. Gently fold the ingredients together until well combined.
- If using fruit puree, gently fold it into the mixture until evenly distributed.
- Cover the bowl with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 4 hours, or preferably overnight.
- Follow the manufacturer’s instructions for your ice cream maker.
- Pour the chilled ice cream mixture into the prepared ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (usually 20-30 minutes).
- During the last few minutes of churning, add any mix-ins you desire.
- Transfer the soft-serve ice cream to an airtight container.
- Place the container in the freezer and freeze for at least 2-3 hours, or until the ice cream is firm enough to scoop.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Serve in bowls or cones and enjoy!
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Don’t skip the draining step to prevent icy ice cream.
- Chill the mixture thoroughly for the best flavor and texture.
- Adjust sweetness to taste.
- Experiment with different flavors and mix-ins.
- Store in an airtight container in the freezer for up to 2 weeks.
- If your ice cream is icy, ensure you’re using full-fat cottage cheese, draining it properly, and chilling the mixture thoroughly.
- If your ice cream has a grainy texture, blend the cottage cheese until completely smooth.
- If your ice cream is too soft, freeze it longer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes