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Scoop of High Protein Cottage Cheese Ice Cream in a bowl showing a creamy texture from cashew butter and xanthan gum.

Creamy High Protein Cottage Cheese Ice Cream

Rebecca Blumer
Transform simple ingredients into a rich, velvety high protein treat that tastes like real ice cream. This scoopable, macro-friendly dessert satisfies your sweet cravings with zero cottage cheese flavor.
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Prep Time 5 minutes
Freezing time 6 hours
Total Time 6 hours 5 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 287 kcal

Equipment

  • High-Speed Blender
  • Ice cream container

Ingredients
 

  • 3 cups cottage cheese (whole milk, high quality)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups halved fresh ripe strawberries

Instructions
 

Blend the Base Until Silk-Smooth

  • Add the cottage cheese, maple syrup, vanilla extract, and strawberries to a high-speed blender, then include 1 to 2 tablespoons raw cashew butter and 1/4 teaspoon xanthan gum. Blend for 1 to 2 minutes, until the mixture looks glossy and completely uniform, no curdy bits, and it smells sweet and fruity.

Pack, Swirl, and Seal

  • Pour the smooth base into a Ninja Creami container or an ice cream container, tapping it once on the counter to pop any air bubbles.
  • Scatter in your mix-ins if you like, freeze dried strawberries, chocolate chips, chopped strawberries, or a drizzle of almond butter, then gently fold just a touch so you keep little pockets of flavor.

Freeze, Then Soften for the Perfect Scoop

  • Cover with an airtight lid and freeze for 6-8 hours, it should look fully set and matte on top.
  • When you are ready to eat, let it sit out for 15 minutes, then use a spoon to break up the surface before scooping, or spin it in a Ninja Creami for the smoothest, creamiest texture.

Notes

Pro Tip: If you are freezing in a standard container, stir the mixture vigorously every hour for the first 3-4 hours to mimic churning and break up ice crystals.
Ingredient Tip: Avoid using fat-free or low-fat cottage cheese, as it tends to freeze watery and harsh, turning your pint into an icy block.
Storage Tip: Store in airtight, freezer-safe containers with minimal headspace to prevent freezer burn. It keeps best for up to 2 weeks.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 287kcalCarbohydrates: 38gProtein: 21gFat: 7.5gSaturated Fat: 4gCholesterol: 25mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 32gVitamin A: 200IUVitamin C: 35mgCalcium: 150mgIron: 1mg
Keyword High Protein Cottage Cheese Ice Cream, High protein dessert
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