Why is my ice cream icy instead of creamy?

Almost always the fat. Low-fat cottage cheese is mostly water and freezes hard and crystalline. Use full-fat (4%), add a liquid sweetener, and stir during the first two hours of freezing.

Can I make it without a blender?

Not really. A fork or whisk leaves curds that freeze into gritty lumps. You need a high-speed blender or food processor for the smooth, pourable base that freezes creamy.

Can I use a different flavour instead of peanut butter and chocolate?

Yes. Swap in 150 g of berries, a mashed banana, cocoa powder, or a scoop of protein powder. Keep the honey for sweetness and texture, and keep the cottage cheese full-fat.

How long does it keep?

Best within 3 to 4 days. It has no stabilisers, so it hardens more each day in the freezer; just let it soften 5 to 10 minutes before scooping. Avoid fully thawing and refreezing.

USA · Sweet Dishes · High protein

Cottage Cheese Ice Cream

Name: Cottage Cheese Ice Cream
Total time: 6 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g cottage cheese; 60 g honey; 60 g peanut butter; 5 ml vanilla extract; 60 g dark chocolate; 1 g salt

The viral high-protein frozen dessert: full-fat cottage cheese blended completely smooth with honey, peanut butter, and dark chocolate, then frozen into a scoopable, cheesecake-like ice cream. No machine, no eggs, no custard — over 20g of protein per serving and none of the graininess, as long as you use full-fat cottage cheese and a liquid sweetener.

15 min 285 kcal 4 serves Easy💪High protein🇺🇸USA Jump to recipe

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Ingredients

ServingsMetric

500 gcottage cheese
60 ghoney
60 gpeanut butter
5 mlvanilla extract
60 gdark chocolate
1 gsalt

Method

Blend the cottage cheese alone: add 500 g of full-fat cottage cheese to a high-speed blender or food processor and blend for 2–3 minutes, scraping down the sides, until completely silky with no curds remaining. This step decides the texture — under-blended cottage cheese stays grainy once frozen.
Add the honey, peanut butter, vanilla, and a pinch of salt. Blend for another minute until the mixture is glossy and thick, like soft pudding.
Fold in the chopped dark chocolate by hand with a spatula so the pieces stay whole and give crunch in the finished ice cream.
Transfer to a loaf pan or airtight container and spread level. Press a sheet of parchment directly onto the surface to limit ice crystals.
Freeze for 4 to 6 hours until firm. For the creamiest result, stir with a fork every 30 minutes during the first 2 hours to mimic churning.
Before serving, let the container sit at room temperature for 5 to 10 minutes so the ice cream softens enough to scoop cleanly.
Scoop into bowls and serve straight away; return leftovers to the freezer immediately, as repeated thawing coarsens the texture.

FAQ

No. Once fully blended and frozen, the tang reads as cheesecake, and the honey and chocolate cover any dairy note. Texture is the giveaway, not flavour — so blend until absolutely no curds remain.