USA · Sweet Dishes

Cottage Cheese Ice Cream

15 min4 servings285 kcal

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.

Cottage Cheese Ice Cream

Ingredients

  • cottage cheese500 g
  • honey60 g
  • peanut butter60 g
  • vanilla extract5 ml
  • dark chocolate60 g
  • salt1 g

Method

  1. 1Blend 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.
  2. 2Add the honey, peanut butter, vanilla, and a pinch of salt. Blend for another minute until the mixture is glossy and thick, like soft pudding.
  3. 3Fold in the chopped dark chocolate by hand with a spatula so the pieces stay whole and give crunch in the finished ice cream.
  4. 4Transfer to a loaf pan or airtight container and spread level. Press a sheet of parchment directly onto the surface to limit ice crystals.
  5. 5Freeze 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.
  6. 6Before serving, let the container sit at room temperature for 5 to 10 minutes so the ice cream softens enough to scoop cleanly.
  7. 7Scoop into bowls and serve straight away; return leftovers to the freezer immediately, as repeated thawing coarsens the texture.