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cottage cheese ice cream final image

Chocolate Cottage Cheese Ice Cream

foxyrecipes
A rich, no-churn chocolate ice cream made by blending cottage cheese with cocoa and a natural sweetener high in protein, easy to make, and ready with just a blender and a freezer.
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Prep Time 15 minutes
plus additional freezing time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 130 kcal

Equipment

  • High powered blender
  • loaf pan or freezer safe container
  • Mixing bowl
  • whisk

Ingredients
  

  • 2 cups cottage cheese small curd
  • 6 tbsp cocoa powder ¼ cup plus 2 tablespoons, divided
  • 5 tbsp honey or maple syrup divided
  • 1 tsp vanilla extract
  • 2 to 3 tbsp milk added gradually, divided
  • Pinch of salt

Instructions
 

  • Blend the base
    Add the cottage cheese, ¼ cup of the cocoa powder, 3 tablespoons of the honey, the vanilla extract, and the salt to a high-powered blender.
    Blend on high for 2 to 3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth with no visible curds remaining. If the mixture is too thick to blend easily, add up to 1 tablespoon of the milk to help it move freely.
    cottage cheese ice cream recipe
  • Pour and freeze
    Pour the smooth chocolate mixture into a loaf pan or another freezer-safe container. Freeze for one hour, then remove and stir vigorously with a fork to break up any ice crystals forming around the edges.
    Return to the freezer and repeat the stirring step once more after another hour, then let it freeze fully for a total of 4 to 6 hours, or until firm enough to scoop.
    cottage cheese ice cream stage 2
  • Make the drizzle and serve
    In a small bowl, whisk together the remaining 2 tablespoons of cocoa powder and 2 tablespoons of honey until a thick paste forms. Gradually whisk in the remaining 1 to 2 tablespoons of milk until smooth and pourable.
    Spoon the finished ice cream into a bowl, then drizzle the warm chocolate sauce over the top just before serving.
    cottage cheese ice cream stage 3

Notes

  • Use a high-powered blender if possible, since this makes the biggest difference in getting a completely smooth, curd free base.
  • Scrape down the sides often while blending to make sure every last curd gets fully incorporated.
  • Add milk gradually, since cottage cheese brands vary in thickness and you want just enough to help the blender move freely without thinning the mixture too much.
  • Stir the mixture during freezing, ideally once after the first hour and again after the second, to keep the texture soft rather than rock hard.
  • Make the drizzle right before serving, since it thickens quickly once it cools and is easiest to pour while still slightly warm.
  • Total freeze time can run anywhere from 4 to 6 hours depending on your freezer and container, so plan ahead if you want it ready by a certain time.
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