By Simran Makkar
October 26, 2026
Cottage cheese ice cream sounds odd until you taste it. Blended smooth with a little sweetener and vanilla, it turns thick and creamy, with a mild tang that works well in a frozen dessert. A single bowl has a good amount of protein, and you don’t need an ice cream machine to make it.
– 2 cups cottage cheese – ¼ cup honey or maple syrup, or to taste – 1 teaspoon vanilla extract – ¼ cup milk – A pinch of salt – 2 tablespoons dark chocolate chips or chopped nuts (optional)
Add the cottage cheese, honey, vanilla, milk and salt to a blender.
Blend for 1-2 minutes, scraping down the sides, until completely smooth with no lumps.
Taste and add more honey if you’d like it sweeter.
Pour the mixture into a freezer-safe container and stir in the chocolate chips or nuts if using.
Cover and freeze for 3-4 hours, until firm.
For a softer texture, stir the mixture well after the first 1½ hours, then freeze again.
Let the ice cream sit at room temperature for 5-10 minutes before scooping.
Serve in bowls with fruit or a drizzle of honey on top.