High-Protein Cottage Cheese Ice Cream Scoops

Cottage cheese ice cream took off in American meal-prep kitchens as a quick blender shortcut for creamy frozen scoops. Full-fat curds whirl with frozen berries and honey until smooth, then chill into spoonable dessert.

Serves 4 · 10 min prep

Estimate for one serving

• 198 cal
• 18g protein
• 22g carbs
• 5g fat
• 3g fiber

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Ingredients

• 2 cups full-fat cottage cheese
• 1 1/2 cups frozen mixed berries
• 3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon pinch of salt
• 2 tablespoons optional dark chocolate chips

Instructions

1. 1Add the cottage cheese, frozen mixed berries, honey, vanilla extract, and salt to a high-speed blender.
2. 2Blend on high for 60 to 90 seconds, stopping once to scrape down the sides, until the mixture is completely smooth and thick like soft-serve.
3. 3Taste and adjust sweetness if needed, then fold in the dark chocolate chips with a spatula if using.
4. 4Transfer the mixture into a freezer-safe loaf pan or shallow container and smooth the top.
5. 5Cover tightly and freeze for 20 to 25 minutes until scoopable but not rock-hard; do not freeze solid for the first serving.
6. 6Use an ice-cream scoop to portion into four bowls, working quickly so the scoops hold their shape.
7. 7If the ice cream becomes too firm after longer storage, let it sit at room temperature for 5 to 8 minutes before scooping again.
8. 8Serve immediately as soft scoops; leftover portions keep well covered in the freezer for up to 5 days and re-soften nicely.