Cottage Cheese Ice Cream Recipe

Introduction

Cottage Cheese Ice Cream is a creamy, protein-packed treat that’s quick to make and delightfully smooth. With just a few wholesome ingredients, you can enjoy a healthier frozen dessert that’s both refreshing and satisfying.

Ingredients

• 1 ¼ cups cottage cheese
• ¼ cup pure maple syrup
• ½ cup milk or cream of choice

Instructions

1. Step 1: Add cottage cheese, maple syrup, and milk or cream to a small blender. Blend until smooth and creamy, scraping down the sides if needed. Taste and add more maple syrup if you prefer it sweeter.
2. Step 2: Pour the blended mixture into a Ninja CREAMi pint container. Cover and freeze on a level surface for at least 12 hours, or until fully frozen.
3. Step 3: Remove the frozen pint from the freezer. Insert it into the Ninja CREAMi outer bowl, attach the paddle and lid, then spin using the “Lite Ice Cream” setting.
4. Step 4: If the ice cream isn’t smooth enough, re-spin it until it reaches a soft-serve consistency.
5. Step 5: Scoop and enjoy! Store leftover ice cream in the freezer, and re-spin before serving to restore its soft texture.

Tips & Variations

• Use full-fat cottage cheese for the best creaminess and flavor; low-fat versions can work but may be less rich.
• Choose 100% pure maple syrup for authentic taste. Grade B dark amber syrup offers a robust flavor, while Grade A light amber is milder.
• Any milk, cream, or non-dairy milk alternative can be used depending on your preference.
• If you don’t have a Ninja CREAMi or ice cream maker, freeze the blended mixture in an ice cube tray for 3–4 hours, then blend until smooth for a quick soft serve.

Storage

Store the ice cream in the freezer in an airtight container. It will keep well for up to one week. Before serving, re-spin or blend the ice cream to bring back its creamy, soft-serve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-dairy cottage cheese?

Low-fat cottage cheese can be used but might result in a less creamy texture. Non-dairy versions are not typically available, but you can experiment with your preferred dairy-free alternatives in place of milk or cream.

What if I don’t own a Ninja CREAMi or ice cream maker?

Freeze the blended mixture in an ice cube tray for several hours, then blend it until smooth to create a soft-serve style treat. This method works well for a quick homemade ice cream without specialized equipment.

Cottage Cheese Ice Cream Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

This Cottage Cheese Ice Cream is a creamy, protein-packed dessert that combines the wholesome goodness of cottage cheese with pure maple syrup and your choice of milk or cream. Using a Ninja CREAMi or ice cream maker, this recipe transforms simple ingredients into a smooth, delightful treat perfect for a healthier ice cream option.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 12 hours 10 minutes
• Yield: 1 pint (approximately 4 servings) 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Low Fat

Ingredients

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Ingredients

• 1 ¼ cups full-fat cottage cheese (can substitute low-fat)
• ¼ cup 100% pure maple syrup (Grade B dark amber recommended for robust flavor)
• ½ cup milk or cream of choice (whole milk, half and half, or dairy-free alternatives)

Instructions

1. Blend the ingredients: Add the cottage cheese, pure maple syrup, and milk or cream to a small blender. Blend until the mixture is smooth and creamy, scraping down the sides as needed. Taste and add additional maple syrup if desired for sweetness.
2. Freeze until solid: Pour the blended mixture into a Ninja CREAMi pint container. Cover and place on a level surface in the freezer for at least 12 hours, or until fully frozen solid.
3. Process Ice Cream: Remove the pint from the freezer, insert into the Ninja CREAMi outer bowl, attach the paddle and lid, then process using the “Lite Ice Cream” setting to achieve a soft, creamy texture.
4. Re-spin if needed: If the ice cream is not smooth enough after the first spin, re-spin on the same setting until a smooth, soft-serve consistency is reached.
5. Scoop & Enjoy: Serve immediately for soft serve texture or store in the freezer. Before serving again, re-spin to return to a soft, creamy consistency.
6. Alternative method (no Ninja CREAMi): Pour the blended mixture into an ice cube tray and freeze for 3–4 hours. Then re-blend in a high-speed blender or food processor until smooth and creamy. Serve right away as a soft serve or refreeze for firmer texture.

Notes

• Use full-fat cottage cheese for creamiest texture and best flavor; low-fat can be substituted.
• Choose 100% pure maple syrup for authentic flavor; adjust sweetness by adding more syrup if desired.
• Milk or cream options include whole milk, half and half, or dairy-free alternatives—choose based on preference.
• For best results, use a Ninja CREAMi or similar ice cream maker. Without one, freezing and re-blending is an effective alternative.
• Grade B dark amber maple syrup offers the most robust maple flavor; Grade A light amber is milder.
• Sugar-free syrup is untested but may be a substitute for lowered sugar intake.

Keywords: cottage cheese ice cream, healthy ice cream, low-fat dessert, maple ice cream, Ninja CREAMi recipes, homemade ice cream, protein ice cream