Ingredients
Scale
- 2 cups full-fat (4%) cottage cheese (small curd works best)
- 2 tablespoons honey or sugar-free maple syrup
- 1 teaspoon pure vanilla extract
- 1 scoop vanilla or chocolate protein powder (optional, for extra protein boost)
- Optional mix-ins: Fresh berries, dark chocolate chips, crushed nuts, or peanut butter
Instructions
- Step 1: Blend the Base. Place the cottage cheese, sweetener, vanilla extract, and protein powder (if using) into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and creamy. You want to eliminate all the curds until it looks like a thick liquid cheesecake batter. Scrape down the sides as needed to ensure every bit is processed.
- Step 2: Incorporate Mix-ins. Transfer the smooth mixture into a freezer-safe container or use the original cottage cheese tub. If you are adding mix-ins like chocolate chips, fruit, or nuts, fold them in gently with a spatula. Do not blend the mix-ins if you want chunks of texture throughout your ice cream. Smooth the top with your spatula for an even freeze.
- Step 3: Freeze and Set. Cover the container with a lid or plastic wrap and place it in the freezer. Let it set for about 2 to 4 hours. For the best consistency, take the container out every 45 minutes and give it a quick stir; this breaks up ice crystals and ensures a creamy “soft serve” texture. If you freeze it overnight, let it sit on the counter for 15 minutes before scooping to allow it to soften.
- Cook Time: 10 minutes (plus 2-4 hours freezing time)