The Best Creamy No-Churn Cottage Cheese Ice Cream
Make a high-protein, guilt-free frozen dessert with this simple, no-churn cottage cheese ice cream recipe. Achieve a creamy texture using minimal ingredients.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 6 hr 5 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Churn/Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 16 oz full-fat cottage cheese
- 1/4 cup granulated sweetener (or to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum (optional, for extra stability)
Instructions
- Place the cottage cheese, sweetener, and vanilla extract into a high-speed blender or food processor.
- Blend the mixture until it becomes completely smooth and creamy. Stop and scrape down the sides as needed. This step is crucial for removing curds.
- If using, add the xanthan gum and blend for 10 more seconds until fully incorporated.
- Pour the smooth mixture into a freezer-safe container, such as a loaf pan or an airtight container.
- Cover the container tightly with a lid or plastic wrap pressed directly onto the surface of the mixture.
- Freeze for at least 6 hours, or until firm.
- For a softer, more scoopable texture, let the ice cream sit on the counter for 10 to 15 minutes before serving.
Notes
- For a Ninja Creami version, freeze the mixture in a compatible pint container until solid, then process according to your machine’s instructions.
- To make strawberry cottage cheese ice cream, add 1/2 cup of frozen strawberries to the blender with the other ingredients.
- For chocolate cottage cheese ice cream, add 2 tablespoons of unsweetened cocoa powder during blending.
- If you prefer a lower-fat option, use low-fat cottage cheese, but know that full-fat yields a creamier result.
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 5
- Sodium: 350
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 16
- Cholesterol: 20