Healthy High-Protein 4-Ingredient Cottage Cheese Ice Cream Recipe

Craving something creamy on a sunny afternoon? Been there. And let’s be real, sometimes a regular scoop of ice cream just doesn’t fit the “feel-good” bill.

That’s where this Healthy Cottage Cheese Ice Cream comes in. It’s smooth, protein-packed, and loaded with all the good stuff.

It’s the kind of dessert that actually makes you look forward to snack time and makes you feel like a genius for keeping cottage cheese in the fridge.

Why You’ll Love This Ice Cream

• Creamy
• Protein-packed
• Easy
• Healthy

Cottage Cheese Ice Cream Recipe 

For this delicious high-protein dessert, you will need the following ingredeints:

Ingredients

Ingredient	Amount	Description
Full-fat cottage cheese	16 oz	Creates a rich, creamy, protein-rich base.
Honey	4 tablespoons	Adds natural sweetness with floral notes.
Creamy peanut butter	2 tablespoons	Infuses nutty, smooth flavor.
Chocolate chips	2 tablespoons	Brings melty, chocolatey bursts.
Dry roasted peanuts (optional)	1 tablespoon	Adds crunchy texture.

Optional Add-Ons

• 1 tsp vanilla extract – Enhances with a warm, aromatic depth.
• 1 tbsp crushed almonds – Sprinkles on extra nutty crunch.
• 1/4 tsp sea salt flakes – Boosts flavors with a savory pop.

Tools You’ll Need

• Food processor or blender – Blends ingredients into a smooth mixture.
• Freezer-safe container – Freezes ice cream evenly.
• Small strainer – Drains cottage cheese for a thick texture.
• Spatula – Scrapes and transfers mixture cleanly.
• Ice cream scoop – Portions perfect scoops for serving.

Step-by-Step Instructions

Step 1: Strain Cottage Cheese

Place 16 oz full-fat cottage cheese in a small strainer over a bowl, gently press with a spatula for 2-3 minutes to remove excess liquid, ensuring a thick, creamy base. This step prevents watery ice cream and enhances smoothness, taking just a moment. Discard the liquid and transfer the strained cheese to a small bowl, ready for blending.

Step 2: Add Ingredients

Set up a food processor or high-speed blender with at least a 6-cup capacity to handle the dense mixture. Add the strained cottage cheese, honey, peanut butter, chocolate chips, and dry roasted peanuts (if using) to the food processor. Spread ingredients evenly around the blade to promote uniform blending—avoid piling them in one spot to prevent clumping.

Step 3: Blend to Smooth

Blend on high for 45-60 seconds until the mixture is completely smooth and creamy, with no visible cottage cheese curds or chocolate chip chunks—pause at 30 seconds to scrape down the sides with a spatula for even blending. The mixture should resemble a thick, velvety smoothie, with a rich peanut butter scent. Blend an extra 10 seconds if any grit remains.

Step 4: Check Consistency

Scoop a small amount of the mixture with a spoon—it should be thick and spoonable, like soft-serve ice cream. If too dense, add 1 tsp milk and blend for 10 seconds; if too thin, add 1 tsp more cottage cheese. Adjust carefully to maintain a creamy texture, and re-blend briefly to incorporate any additions.

Step 5: Transfer to Container

Use a spatula to scrape the mixture into a freezer-safe container with a tight-fitting lid—choose a shallow container (like a loaf pan) for faster, even freezing. Smooth the top with the spatula to ensure an even surface, which makes scooping easier later. Cover tightly to prevent freezer burn or odor absorption.

Step 6: Freeze the Mixture

Place the container in the freezer for at least 4 hours, ideally overnight, to set into a scoopable ice cream texture—check at 4 hours by pressing gently; it should feel firm but not rock-hard.

Step 7: Scoop and Serve

Remove the ice cream from the freezer and let it sit at room temperature for 3-5 minutes to soften slightly—makes scooping easier without melting. Use an ice cream scoop to portion into bowls, serving 2-4 scoops per person. Garnish with extra peanuts or chocolate chips for a crunchy, decadent touch, and enjoy immediately.

Storage and Serving

Store in an airtight freezer-safe container in the freezer for up to 2 weeks—cover with parchment before sealing to prevent ice crystals. Let soften for 3-5 minutes before scooping again. Serve as a high-protein dessert or snack with fresh fruit or a drizzle of honey.

Tips for Success

• Strain cottage cheese well. This avoids a watery texture.
• Blend thoroughly. This ensures a silky, smooth ice cream.
• Use a shallow container. This speeds up freezing evenly.
• Soften slightly before scooping. This prevents hard, icy scoops.

Substitutes and Variations

• Sweetener Swap – Use maple syrup or agave instead of honey.
• Chip Twist – Swap chocolate chips for white chocolate or chopped nuts.

Nutritional Breakdown

Nutrient	Per Serving (4 servings total)
Calories	240 kcal
Fat	12g
Protein	14g
Total Carbs	20g
Fiber	1g
Net Carbs	19g

Note: Values are approximate and vary by brands.

Pairing Suggestions

• Top with fresh strawberries, blueberries, or mango chunks for a fruity burst.
• Drizzle with extra peanut butter or dark chocolate sauce.
• Serve between thin oat cookies for a quick ice cream sandwich.
• Enjoy with a glass of iced coffee or cold brew for a grown-up treat.

FAQs

Can I use a different type of nut butter?

Yes, almond or cashew butter works great—use the same 2 tbsp for a similar creamy texture and nutty flavor.

Can I make this vegan?

Swap cottage cheese for a plant-based yogurt and honey for maple syrup or agave—blend as usual for a vegan-friendly version.

Can I add fruit to the mix?

Yes, blend in ¼ cup mashed berries or banana for extra flavor—just reduce honey to 3 tbsp to balance sweetness.

What if I don’t have a food processor?

A high-speed blender works, but blend in smaller batches and scrape sides often to ensure a smooth mix.

In Conclusion

Scoop it, swirl it, enjoy every cold, creamy bite. Suddenly, dessert isn’t just a treat, it’s a flex.

It’s healthy, ridiculously easy, and made for those days when you want something special without making a mess of your kitchen. Keep this recipe handy; you’ll be reaching for it way more often than you think.