High-Protein Cottage Cheese Ice Cream

Serves 4 · 10 min prep

Ingredients

• 2 cups low-fat cottage cheese
• 2 cups frozen mixed berries
• 2 scoops vanilla protein powder
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 pinch pinch of salt
• 2 tbsp optional dark chocolate chips

Instructions

1. 1Add the cottage cheese to a high-speed blender and blend on high until completely smooth and creamy with no curds remaining, scraping down the sides once.
2. 2Add the frozen mixed berries, vanilla protein powder, honey, vanilla extract, and salt to the blender.
3. 3Blend again on high until the mixture is thick, silky, and evenly pink-purple, pausing to scrape the sides so everything incorporates.
4. 4Taste and adjust sweetness if needed by blending in a little more honey; the base should taste slightly sweeter than you want the finished ice cream.
5. 5If using chocolate chips, pulse them in briefly so they stay as small flecks rather than fully melting.
6. 6Transfer the mixture to a freezer-safe loaf pan or shallow container and smooth the top with a spatula.
7. 7Cover tightly and freeze for 2 to 3 hours, stirring vigorously with a fork every 30 to 45 minutes during the first 90 minutes to break up ice crystals and keep it scoopable.
8. 8Once firm but still soft enough to scoop, portion into bowls. If frozen solid overnight, let sit at room temperature 5 to 8 minutes before scooping.
9. 9Serve immediately as a high-protein dessert; leftovers keep covered in the freezer up to 1 week—stir or re-blend briefly if icy.