The Ultimate Creamy No-Churn Cottage Cheese Ice Cream Base (Vanilla)
Discover the secret to perfect cottage cheese ice cream every time. This creamy, high-protein treat is simple to make and tastes indulgent, making it your new favorite guilt-free dessert.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 6 hr 10 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: No Churn
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups full-fat cottage cheese
- 1/4 cup sweetener (like erythritol or maple syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Place the cottage cheese, sweetener, vanilla extract, and salt into a high-speed blender or food processor.
- Blend the mixture until it is completely smooth and creamy. You must eliminate all curds for the best texture. Scrape down the sides as needed.
- Taste the mixture and adjust the sweetener if necessary.
- Pour the smooth mixture into a freezer-safe container, such as a loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals from forming.
- Freeze for at least 6 hours, or until firm. For the creamiest texture, allow it to soften on the counter for 10 to 15 minutes before scooping.
Notes
- For a Ninja Creami version, pour the mixture into the Ninja Creami pint, freeze solid, and process using the ‘Lite Ice Cream’ setting. Add a splash of milk if it is too crumbly and re-spin.
- To make chocolate protein ice cream, add 2 tablespoons of unsweetened cocoa powder during blending.
- For strawberry cottage cheese ice cream, blend in 1/2 cup of frozen strawberries with the base ingredients.
- If you prefer a lower-carb option, use a zero-calorie sweetener like stevia or monk fruit blend.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 350
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 18
- Cholesterol: 20