Creamy Chocolate Cottage Cheese Ice Cream

Rich, deeply chocolaty, high-protein ice cream made with cottage cheese and a blender.

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Prep Time 10

Cook Time 2

Total Time 2

Course Dessert

Cuisine American

Servings 1 quart

Calories 260 kcal

Ingredients

2 cups full-fat or 2% cottage cheese
1/2 cup unsweetened cocoa powder
1/2 cup honey or maple syrup
1 teaspoon vanilla bean paste or vanilla bean paste
2 tablespoons milk or unsweetened almond milk
Pinch of salt
2 tablespoons mini chocolate chips optional

Instructions

Add the cottage cheese, cocoa powder, honey or maple syrup, vanilla, milk or almond milk, and salt to a blender.
Blend on high until completely smooth and glossy, stopping to scrape down the sides as needed.
Taste the mixture and adjust sweetness or cocoa to your liking, then blend again briefly.
If using, fold in the mini chocolate chips with a spatula, do not blend them.
Pour the mixture into a shallow, freezer-safe container and smooth the top.
Cover the surface directly with parchment or plastic wrap, then add the lid if available.
Freeze for 1 to 2 hours, stirring and scraping the mixture with a fork or spatula every 30 minutes to break up ice crystals.
When the ice cream is firm and scoopable, remove it from the freezer and let it sit at room temperature for 5 minutes before serving.

Notes

- Use full-fat cottage cheese for the creamiest texture and best flavor.
- Dutch-process cocoa powder will give a deeper, brownie-like chocolate flavor.
- If freezing longer than 2 hours, let the ice cream sit at room temperature for 10 to 15 minutes before scooping.
- You can replace honey or maple syrup with an equal amount of your preferred liquid sweetener.
- For extra protein and tang, blend in 1/4 cup plain Greek yogurt with the other ingredients.

Keyword chocolate protein dessert, cottage cheese ice cream, creamy chocolate cottage cheese ice cream, high protein ice cream, Vegetarian