Viral 3-Ingredient Creamy Cottage Cheese Ice Cream
Make a high-protein, low-sugar frozen dessert using cottage cheese as the base. This recipe is simple, requires no churning, and yields a creamy, soft-serve texture.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 4 hours 5 min
- Yield: 2 servings
- Category: Dessert
- Method: No-Churn Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 cup full-fat cottage cheese
- 1/4 cup sweetener (e.g., erythritol, monk fruit, or maple syrup)
- 1 teaspoon vanilla extract
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 to ensure no curds remain.
- Transfer the smooth mixture to a freezer-safe container, like a loaf pan or airtight container.
- Cover the container and freeze for at least 4 to 6 hours, or until firm enough to scoop.
- If the ice cream is too hard after freezing, let it sit on the counter for 5 to 10 minutes before scooping for a softer texture.
Notes
- For a chocolate version, add 2 tablespoons of unsweetened cocoa powder during blending.
- If you prefer a thicker, softer texture immediately, blend in 1/4 cup of unsweetened almond milk before freezing.
- This base works well with mix-ins like sugar-free chocolate chips or a swirl of peanut butter added just before the final freeze.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 180
- Sugar: 5
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 22
- Cholesterol: 25