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Creamy scoops of high protein cottage cheese ice cream in a bowl with chocolate chips

Cottage Cheese Ice Cream (High Protein)

Author: Jinny
190kcal
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Prep 5 minutes
Cook 0 minutes
Freeze Time 4 hours
Total 5 minutes
A viral high-protein frozen dessert made by blending cottage cheese until silky smooth, sweetening it, and freezing into a scoopable, gelato-like ice cream. No ice cream machine, no custard, no eggs. Creamy not icy thanks to full-fat cottage cheese and allulose. Sugar-free option. Ready in 5 minutes plus freezing.
Servings 4
Course Dessert, Snack
Cuisine American

Ingredients

For the ice cream base:
  • 2 cups full-fat cottage cheese 450 g
  • 0.33 cup allulose 65 g
  • 0.25 cup vanilla whey protein powder 22 g, optional
  • 1 tablespoon honey or maple syrup optional
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt
For mix-ins
  • 0.33 cup dark chocolate chips sugar-free

Equipment

  • High-speed blender or food processor
  • Loaf tin or freezer-safe container
  • Spatula
  • Ice cream scoop

Method

  1. Blend until perfectly smooth. Add the cottage cheese, allulose, whey protein if using, honey, vanilla and salt to a high-speed blender or food processor. Blend on high 1 to 2 minutes, scraping down the sides, until completely smooth with no visible curds.
  2. Fold in mix-ins. Stir in chocolate chips or berries by hand after blending so they stay whole. Taste and adjust sweetness, making it slightly sweeter than desired since freezing dulls sweetness.
  3. Freeze, stirring once or twice. Pour into a loaf tin or freezer-safe container and smooth the top. Freeze 3 to 4 hours. For the creamiest result, stir with a fork once or twice in the first 2 hours.
  4. Soften slightly and scoop. If frozen solid, let sit at room temperature 5 to 10 minutes before scooping. Serve in bowls or cones with toppings.

Nutrition

Serving1servingCalories190kcalCarbohydrates11gProtein19gFat8gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol28mgSodium420mgPotassium180mgFiber1gSugar5gVitamin A180IUCalcium130mgIron1mg

Notes

  • Blend the base a full 1 to 2 minutes until completely smooth, since unblended curds become icy bits.
  • Use full-fat cottage cheese for the creamiest texture.
  • Use allulose specifically, as it keeps the ice cream soft and scoopable straight from the freezer.
  • Stir once or twice during freezing to mimic churning.
  • Let frozen-solid ice cream soften 5 to 10 minutes before scooping.

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