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Viral High-Protein Vanilla Cottage Cheese Ice Cream (No-Churn)

A white bowl filled with several scoops of creamy, pale yellow cottage cheese ice cream, brightly lit by a window.
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You will love this creamy, high-protein cottage cheese ice cream. It is a healthy frozen dessert that requires no ice cream maker and comes together quickly in a blender. Make this guilt-free treat today.

Ingredients

Scale
  • 1 cup full-fat cottage cheese
  • 1/4 cup milk (dairy or non-dairy)
  • 2 tablespoons sweetener (like monk fruit, erythritol, or maple syrup)
  • 1 teaspoon vanilla extract
  • 1 scoop vanilla protein powder (optional, for extra protein)

Instructions

  1. Place the cottage cheese, milk, sweetener, and vanilla extract into a high-speed blender.
  2. Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides as needed.
  3. If using protein powder, add it now and blend until just combined.
  4. Pour the mixture into a freezer-safe container, like a loaf pan or an airtight container.
  5. Cover the container tightly with a lid or plastic wrap pressed directly onto the surface of the mixture.
  6. Freeze for at least 4 to 6 hours, or until firm.
  7. Before serving, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly for the best texture.
  8. Scoop and enjoy your protein packed sweet treat.

Notes

  • For the creamiest texture, use full-fat cottage cheese. Low-fat versions can freeze harder.
  • If you are using a Ninja Creami, process the mixture from frozen according to your machine’s instructions, then add a splash of milk and re-spin if needed for a soft-serve consistency.
  • Add mix-ins like chocolate chips or peanut butter swirls after the initial blend, stirring them in by hand before freezing.

Nutrition

Find it online: https://sundayflavor.com/cottage-cheese-ice-cream-recipe-no-churn/