If You Haven’t Tried This, You’re in for a Ride
So, here’s the scoop (yep, pun intended): The first time I made cottage cheese ice cream, I was actually trying to impress my picky cousin who claims she does “not do dairy that’s lumpy.” Little did she know, I had a secret up my sleeve. The whole thing started when I accidentally bought too much cottage cheese (thank you, online grocery shopping mishaps), and I just couldn’t let it go to waste. Did I nail it first try? Nope. But that’s half the fun, right? Honestly, this ice cream has saved me on muggy, can’t-bear-to-cook afternoons. Plus, it’s got this mischievous creamy tang that sneaks up on you—in a good way, promise.
Why You’ll Love Whipping Up This Treat
I make this whenever the urge for dessert hits but I’m too lazy to haul out the ice cream maker (or wash extra dishes, ha). My family goes wild for it, especially my youngest, who claims it’s “better than the tub kind” (I won’t correct him). I think it’s the low-fuss nature; throw it together, plop it in the freezer, and—voilà!—fancy-ish ice cream. Plus, you can flavor it a million ways. Once, mine turned out a bit, err, icy, but that’s part of its charm. It’s kinda thrilling in its unpredictability.
What You’ll Need (And Yes, You Can Swap Things!)
- 2 cups cottage cheese (Whole milk is best, but sometimes I use low-fat if that’s lurking in the fridge. If you’re Team Brand Loyalty, my grandma always insists on Daisy, but honestly, any version works.)
- 1/4 to 1/3 cup honey OR maple syrup (I’ve even used agave in a pinch—you do you)
- 1 tsp vanilla extract (real, fake, whatever’s within reach)
- A pinch of salt (if you remember; sometimes I forget and it’s still fine)
- Optional: A handful of berries, a swirl of peanut butter, or a bit of chocolate chips—sometimes I raid the baking drawer for surprises
Let’s Make This Thing – Directions
- Start by dumping the cottage cheese into a blender or food processor. Get ready: this is where magic happens. Add honey (or whatever sweet stuff you’re using), vanilla, and salt. Pulse until really creamy. I mean, don’t stop if it still looks grainy—just keep going. Sometimes I have to scrape down the sides with a spatula because the blender gets a mind of its own.
- If you want extras (berries, choc chips, etc.), toss those in now and pulse just a couple times. You want them swirled, not pulverized—unless you’re into purple ice cream, then be my guest. This is where I usually sneak a taste—purely for quality control, obviously.
- Spoon the mixture into a loaf pan or whatever’s handy (a Tupperware works fine). Cover it up. If you’re fancy, go with parchment, but wax paper does the trick too.
- Pop it in the freezer for 3-4 hours—give or take, I have zero patience and usually check at two. Stir halfway through if you’re up for it. If you forget, it’ll just be a bit more scoop-strong later, which I kinda like anyway.
- Scoop and serve. It’ll be a bit harder straight out of the freezer, so let it sit for a few mins. Or, you know, hack away if you’re feeling rugged.
Some Notes I Wish I’d Had the First Time
- The texture’s a bit different from store-bought—sort of a cross between gelato and frozen yogurt, at least when I make it. If it’s too hard, let it sit a bit (or, okay, microwave it for like 8 seconds—shhh).
- Once, I tried doubling the recipe in my tiny processor. Bad move—overflow city. Stick to manageable batches.
- Actually, I find it works better if you mix any chunky add-ins by hand, not the blender. Otherwise, you get purple everything. Unless that’s your thing.
Variations I’ve Tried (and a Mishap or Two)
- Chocolate Swirl: You guessed it—I just drizzled in some melted chocolate and barely stirred. Looks artsy. Kinda smarter than I was going for.
- Cherry Almond: Chopped maraschino cherries + almond extract = retro sundae vibes (my aunt swears by this combo; I’m warming up to it)
- Lemon Zest and Blueberry: Tastes super fresh, especially in late summer.
- Coffee Crunch: Tried adding instant coffee once… uh, maybe I overdid it; it tasted like regret. Go easy.
Don’t Sweat the Equipment
I use a half-decent blender, but my friend once just mashed it with a potato masher and a fork. Not as smooth, but still tasty. You don’t need an ice cream maker (I don’t even own one). Mixing bowl and spoon? That’ll do in a pinch.
How Long Does This Last? (But Ha, Good Luck)
Okay, technically it’ll keep in a sealed container in the freezer for up to 7 days. But, honestly, it hasn’t lasted a single night around here. Every time I look, poof—someone’s gone at it with a spoon. If you do have leftovers, just cover it well; it does firm up the longer it sits.
My Favorite Ways to Serve (and a Nostalgic Sidestep)
We eat this in cones (classic) or bowls with a little sprinkle of cinnamon on top—don’t ask me why, but it works. Sometimes, we’ve made ice cream sandwiches with those digestive biscuits. One summer we even plopped a scoop in iced coffee. That was… unexpectedly amazing. Every once in a while I’ll throw fancy berries on top, but the kids pick ’em off. Go figure.
Lessons Learned (Because I Mess Up Plenty)
- Don’t rush the freezing—if you check it too often, you’ll just end up with half-frozen goo. I tried speeding up the process in my chest freezer; it just got rock hard and weirdly icy.
- Avoid over-blending if you add in goodies, like I said. My strawberry batch looked like pink Play-Doh once. Not my proudest ice cream moment.
FAQ from Real Folks (And Maybe One from My Neighbor)
- Is it going to taste like cottage cheese?
- Not really! It’s surprisingly creamy and the tang kinda disappears, especially with the sweetener. My skeptical brother ate it without guessing. I almost wanted to shout, ‘Ha! Fooled ya.’
- What if I only have low-fat cottage cheese?
- No big deal. It’ll just be a tad less creamy. On second thought, maybe add a splash of cream or milk if you want it richer.
- Can I make this without any blender at all?
- Sorta! It’ll be chunkier, but just mix and mash really well. Rustic dessert is totally a thing now, right?
- Why is my ice cream a bit icy?
- Yup, cottage cheese can do that, especially if you under-mix or don’t add enough sweetener. Still good, just different.
By the way, did I tell you about the time I tried making this while chasing after the dog? Maybe that’s why my blueberry batch was purple… Anyway, enjoy the process—it’s half the fun. If you find some combo that rocks, let me know. At least then my cousin can’t say I never try new things!
Ingredients
- 2 cups cottage cheese (full fat or low fat)
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/3 cup mini chocolate chips
- 1/4 cup chopped strawberries
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
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1Add cottage cheese, honey, vanilla extract, heavy cream, lemon juice, and a pinch of salt to a blender or food processor.
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2Blend until the mixture is completely smooth and creamy.
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3Transfer the mixture to a bowl and fold in mini chocolate chips and chopped strawberries.
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4Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
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5Cover the container and freeze for at least 4 hours or until firm.
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6Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
10 gg
Fat:
9 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
25 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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