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Debra

Chocolate Cottage Cheese Ice Cream

This chocolate cottage cheese ice cream is rich, fudgy, and secretly packed with protein. Made entirely in a blender with no ice cream maker required, it tastes like a decadent chocolate dessert while sneaking in nearly 19g of protein per serving.
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Prep Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 2 cup Cottage Cheese full-fat recommended
  • 1/3 cup Cocoa Powder unsweetened
  • 1/4 cup Honey or Maple Syrup or to taste
  • 2 tbsp Nut Butter almond or peanut butter
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
Optional Mix-Ins
  • 1/3 cup Chocolate Chips optional
  • 2 tbsp Heavy Cream optional, for extra plushness

Equipment

  • Blender or food processor
  • Loaf Pan or Shallow Container
  • Spatula

Method
 

  1. Add the cottage cheese, cocoa powder, sweetener, nut butter, vanilla, and salt to a blender or food processor.
  2. Blend until completely smooth, stopping to scrape down the sides so no curds remain.
  3. Taste the base and adjust sweetness if needed, since freezing mutes sweetness slightly.
  4. Pour the mixture into a loaf pan or shallow container and smooth the top. Fold in chocolate chips now if using.
  5. Freeze for 30 minutes, then stir well. Stir again at the 1-hour mark to break up ice crystals.
  6. Continue freezing for a total of 3 to 4 hours, or until firm but scoopable.
  7. Let the ice cream sit at room temperature for 10 to 15 minutes before scooping and serving.

Notes

Use full-fat cottage cheese for the creamiest texture, since the fat content helps prevent the ice cream from freezing too hard. Blend longer than feels necessary to eliminate any curds. For an even smoother result, freeze the base flat in a Ninja Creami pint for 24 hours and spin on the Lite Ice Cream setting.