Cottage Cheese Ice Cream

Cottage cheese, long a quiet American staple, turns luxuriously creamy when blended into no-churn ice cream. Frozen bananas and a drizzle of honey give this dessert its smooth scoop and gentle sweetness.

Serves 4 · 8 min prep

Estimate for one serving

• 195 cal
• 16g protein
• 24g carbs
• 5g fat
• 3g fiber

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Ingredients

• 2 cups full-fat cottage cheese
• 2 medium frozen bananas
• 3 tbsp honey or maple syrup
• 1 1/2 tsp vanilla extract
• 1 pinch of salt
• 1/4 cup dark chocolate chips or cocoa nibs optional mix-in

Instructions

1. 1Place the cottage cheese, frozen banana chunks, honey, vanilla, and salt into a high-powered blender or food processor.
2. 2Blend on high, stopping to scrape down the sides as needed, until the mixture is completely smooth, thick, and ice-cream-like with no graininess left.
3. 3Taste and adjust sweetness if desired, then pulse in the chocolate chips or cocoa nibs just until evenly distributed if using.
4. 4Transfer the soft-serve consistency mixture into a freezer-safe loaf pan or shallow container and smooth the top.
5. 5Cover tightly and freeze for 1–2 hours until scoopable but not rock-hard. For longer storage, let it sit at room temperature 5–10 minutes before scooping.
6. 6Scoop into bowls with a warm ice cream scoop. Serve immediately for the creamiest texture.
7. 7If the ice cream freezes solid overnight, break it into chunks and re-blend briefly for a soft-serve reset.
8. 8Optional finish: drizzle with a little extra honey or sprinkle more chocolate chips before serving.