Description
Creamy, rich, and packed with protein, this healthy chocolate cottage cheese ice cream is your new go-to frozen treat—no ice cream maker required!
Ingredients
Scale
- 1 cup full-fat cottage cheese
- 2 tablespoons unsweetened cocoa powder
- 2–3 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional: 1 tablespoon nut butter
- Optional: 1 scoop protein powder
- Optional: Chopped dark chocolate
Instructions
- Add cottage cheese, cocoa powder, sweetener, vanilla extract, and salt into a blender or food processor.
- Blend until smooth and creamy (about 1–2 minutes).
- Enjoy immediately as soft-serve or transfer to a loaf pan and freeze for 2–3 hours until scoopable.
- Let sit at room temperature for 10 minutes before scooping if frozen solid.
- For variety, add espresso, gluten-free cookie crumbs, or swirl in nut butter or mochi brownie bits.
- Store in an airtight container with parchment on top to reduce ice crystals.
- Freeze up to 1 week; pre-portion in muffin molds for quick treats.
Notes
For a smoother texture after freezing, let it rest before scooping or re-blend briefly. Great with gluten-free cookies, banana bread, or lemon bars.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 20mg