3-Ingredient Chocolate Cottage Cheese Ice Cream Recipe

Since I introduced ice cream to my toddler, she’s been hooked (like, totally obsessed). But who can blame her, right? Still, all that sugar makes me nervous.

So I started looking for a way to keep it creamy and chocolatey without the overload of sweets. That’s when I found this chocolate cottage cheese ice cream recipe.

It’s quick, easy, and packed with protein, so I feel way better about letting her have a scoop (or two). Plus, it’s delicious enough that even I don’t mind sneaking in a bowl myself.

Why You’ll Be Obsessed With This Scoop

• Chocolatey
• Creamy
• Protein-packed
• Simple

Chocolate Cottage Cheese Ice Cream Recipe

Ingredients

Here’s everything needed for the most delicious homemade ice cream recipe:

Ingredient	Amount	Description
Cottage cheese (full-fat)	1 cup	Forms a creamy, protein-rich base.
Cocoa powder	2 tablespoons	Adds rich, chocolatey flavor.
Maple syrup	4 tablespoons	Sweetens with natural, caramel-like notes.

Tools You’ll Need

• High-powered blender – Blends ingredients to a smooth texture.
• Loaf pan (8×4 or 9×5) – Freezes ice cream evenly.
• Fine mesh strainer – Drains cottage cheese for thickness.
• Spatula – Scrapes and transfers mixture.
• Ice cream scoop – Portions perfect scoops.

Step-by-Step Instruction

Step 1: Strain Cottage Cheese

Place 1 cup full-fat cottage cheese in a fine mesh strainer over a bowl—press gently with a spatula for 2-3 minutes to remove excess whey, ensuring a thick, creamy base. Discard liquid and set cheese aside.

Step 2: Prep Loaf Pan

Prepare an 8×4 or 9×5-inch loaf pan by lining it with parchment paper, leaving overhang for easy removal. Ensure the pan is clean and dry to avoid flavor issues or ice crystals during freezing.

Step 3: Add Ingredients to Blender

Add the strained cottage cheese, 2 tbsp cocoa powder, and 4 tbsp maple syrup to a high-powered blender. Spread ingredients evenly around the blade to ensure uniform blending and a quicker, smoother mix.

Step 4: Blend to Smooth

Blend on high for 45-60 seconds until the mixture is completely smooth and creamy, with no cottage cheese curds or cocoa clumps—pause at 30 seconds to scrape sides with a spatula. The mixture should resemble a thick chocolate smoothie.

Step 5: Check Consistency

Scoop a small amount to check—it should be velvety and thick, like soft-serve ice cream. If grainy, blend an additional 15 seconds; if too thick, add 1 tsp milk and blend briefly. Ensure a smooth, rich texture with a chocolatey aroma.

Step 6: Transfer to Pan

Pour the blended mixture into the prepared loaf pan—use a spatula to smooth the top for an even surface. Press a piece of parchment paper directly onto the mixture to prevent freezer burn, then cover tightly with plastic wrap.

Step 7: Freeze Mixture

Place the pan in the freezer for at least 4 hours, ideally overnight, to set into a scoopable texture—check at 4 hours by pressing gently; it should be firm but not rock-hard. Store in the back of the freezer for consistent chilling.

Step 8: Scoop and Serve

Remove the pan from the freezer and let it thaw on the counter for 5-10 minutes to soften slightly. Run an ice cream scoop under hot water, shake off excess, and scoop into bowls—garnish with optional almonds or chocolate chips for extra flair.

Storage and Serving

Store in an airtight container in the freezer for up to 2 weeks—cover with parchment before sealing to prevent ice crystals. Let soften 5-10 minutes before scooping. Serve as a dessert or high-protein snack with fresh berries or nuts.

Make It Your Own

• Sweetener Swap: Use honey, agave, or date syrup instead of maple syrup for a different flavor profile.
• Cocoa Twist: Swap cocoa powder for carob powder for a caffeine-free, slightly sweeter ice cream.
• Dairy-Free: Use plant-based yogurt or a thick vegan cheese alternative in place of cottage cheese for a vegan version.

Here’s the Macro Breakdown

Nutrient	Per Serving (4 servings total)
Calories	180 kcal
Fat	6g
Protein	10g
Total Carbs	22g
Fiber	2g
Net Carbs	20g

Note: Values are approximate and vary by brands.

Flavor Pairings Ideas

• Serve with fresh raspberries or sliced strawberries for a tangy, fruity balance.
• Top with a sprinkle of chopped almonds or walnuts for a crunchy bite.
• Enjoy with a dollop of whipped cream or Greek yogurt for extra creaminess.
• Pair with a hot mocha or strong espresso for a rich dessert experience.
• Drizzle with a little peanut butter or almond butter for a salty-sweet twist.

Learn From My Early Fails

Early batches had issues, so here’s how to avoid them:

1. Not straining cottage cheese and getting an icy texture – Excess whey creates a watery, icy ice cream; a grainy scoop was disappointing—strain thoroughly for creaminess.
2. Under-blending and ending with a gritty texture – Unblended curds or cocoa clumps ruin smoothness; a rough bite was a letdown—blend until silky.
3. Freezing uncovered and getting freezer burn – Exposed mixture forms ice crystals, spoiling texture; a frosty batch was frustrating—cover tightly with parchment and wrap.

FAQs

Can I use low-fat cottage cheese?

Yes, but it’s less creamy—full-fat gives the best texture.

What if I don’t have a loaf pan?

Use any freezer-safe container, preferably shallow, for even freezing.

How do I adjust sweetness?

Add 1 tsp more maple syrup during blending, tasting to balance.

Can I use a food processor?

Yes, but a blender ensures a smoother texture—scrape sides often.

Wrap Up

So yeah, this chocolate cottage cheese ice cream has pretty much become our go-to treat around here. It hits that sweet spot without making me worry about sugar overload.

Plus, it’s simple enough to whip up anytime those ice cream cravings sneak in. Whether it’s a quick snack for the toddler or a little something for yourself, it’s a win all around.

Give it a try, but don’t be surprised if it becomes your new favorite dessert too.