High Protein Cottage Cheese Ice Cream
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 10 minutes
- Diet: High Protein, Vegetarian
Ingredients
Scale
- 16 oz (1 container) Full-fat or 2% cottage cheese
- 2–3 tablespoons Maple syrup or honey
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Peanut butter (optional)
- 1/4 cup Dark chocolate chips (optional)
- 1/4 cup Fresh strawberries or blueberries (optional)
Instructions
- Place the cottage cheese, maple syrup, and vanilla extract into a high-speed blender or food processor. Blend on high for about 1 to 2 minutes until the mixture is completely smooth and no curds remain. The consistency should look like thick yogurt.
- If you are using peanut butter, add it to the blender for a quick pulse, or swirl it in by hand. For chocolate chips or fruit, fold them gently into the mixture using a spatula so they are evenly distributed but still chunky.
- Pour the mixture into a shallow, freezer-safe container or back into the original cottage cheese tub. Smooth the top with a spoon. Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming.
- Place the container in the freezer for 3 to 4 hours. For the best “soft serve” consistency, check the mixture every 45 minutes and give it a good stir. This breaks up ice crystals and ensures the creamiest result.
- If the ice cream has been in the freezer overnight, it will be quite hard. Let it sit on the counter for 10-15 minutes before scooping to allow it to soften to a perfect, creamy texture.