Creamy No-Churn Cottage Cheese Ice Cream Base
Make a high-protein, creamy ice cream using cottage cheese in a blender. This recipe requires no special ice cream maker.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 6 hr 5 min
- Yield: 4 servings
- Category: Dessert
- Method: Freezing/No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups low-fat cottage cheese
- 1/4 cup milk (any type)
- 1/4 cup sweetener (e.g., erythritol, monk fruit, or maple syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Place the cottage cheese, milk, sweetener, vanilla extract, and salt into a high-speed blender or food processor.
- Blend the mixture until it is completely smooth and creamy. Stop and scrape down the sides as needed. This step is crucial for texture.
- Pour the smooth mixture into a freezer-safe container, such as a loaf pan or an airtight container.
- Cover the container tightly with a lid or plastic wrap pressed directly onto the surface of the mixture.
- Freeze for at least 6 hours, or until firm. Stirring every hour for the first 3 hours can improve creaminess, but is optional for a no-churn method.
- When ready to serve, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly before scooping.
Notes
- For chocolate flavor, add 2 tablespoons of unsweetened cocoa powder before blending.
- For a thicker, firmer texture, reduce the milk to 2 tablespoons.
- You can use this base for Ninja CREAMi by freezing it solid and then processing it according to your machine’s instructions.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 250
- Fat: 3
- Saturated Fat: 1.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 20
- Cholesterol: 10
