Go Back
High protein ice cream scooped into a bowl with chocolate drizzle, berries, cottage cheese, and Greek yogurt.
Debra

High Protein Ice Cream

A creamy, customizable high protein ice cream made with no machine and no protein powder. Blend a cottage cheese base smooth, freeze, and flavor it any way you like — about 15–20g of protein per serving.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cups full-fat cottage cheese about 16 oz; or substitute Greek yogurt
  • 3 tbsp honey or maple syrup; to taste
  • 1 tsp vanilla extract
  • 1 pinch salt
Optional
  • 2 tbsp heavy cream for extra creaminess
  • 1 scoop protein powder for an extra protein boost

Equipment

  • Blender or food processor
  • Loaf pan or freezer-safe container

Method
 

  1. Add the cottage cheese, honey, vanilla, and salt (plus the cream or protein powder, if using) to a blender or food processor. Blend until completely smooth, scraping down the sides so no curds remain.
  2. Stir in any flavorings or mix-ins you like — cocoa powder, espresso, peanut butter, fruit, or chocolate chips. Taste and adjust the sweetness before freezing, since freezing dulls sweetness slightly.
  3. No-churn method: pour into a loaf pan, smooth the top, and freeze for 3 to 4 hours, stirring at the 30-minute and 1-hour marks to keep it creamy.
  4. Ninja Creami method: pour into a Creami pint, freeze flat for 24 hours, then spin on Lite Ice Cream. Add a splash of milk and re-spin if needed.
  5. Mason jar method: for a single serving, halve the recipe, shake in a sealed jar until thick, and freeze 2 to 3 hours, shaking once partway.
  6. Let it sit at room temperature for 10 to 15 minutes before scooping, since protein-rich bases firm up more than regular ice cream.

Notes

No protein powder needed: cottage cheese (or Greek yogurt) makes this naturally high in protein. A scoop of protein powder is optional for an extra boost.
Creamy, not icy: blend completely smooth, use a full-fat base or a splash of cream, and stir as it freezes (no-churn).
Low-sugar / keto: swap the honey for a sugar-free sweetener like allulose.
Flavor it: see the full guide for chocolate, strawberry, keto, and Ninja Creami versions.
Storage: airtight in the freezer up to 2 weeks; best within the first few days. Soften 10–15 minutes before scooping.