Chocolate Cottage Cheese Ice Cream
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
- 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.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 9gProtein: 15gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 280mgFiber: 2gSugar: 6g
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