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The Ultimate Creamy 3-Ingredient Cottage Cheese Ice Cream

A close-up view of two scoops of white, creamy cottage cheese ice cream served in a small white bowl.
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Make a smooth, high-protein, guilt-free ice cream using only three base ingredients. This recipe works for no-churn preparation or adaptation in a Ninja Creami.

Ingredients

Scale
  • 1 cup low-fat cottage cheese
  • 1/4 cup milk (dairy or unsweetened almond)
  • 2 tablespoons sweetener (like erythritol or stevia blend)

Instructions

  1. Combine the cottage cheese, milk, and sweetener in a high-speed blender or food processor.
  2. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. This step is crucial for texture.
  3. For No-Churn Method: Pour the mixture into a freezer-safe container. Freeze for 4 to 6 hours, stirring vigorously every hour for the first 3 hours to break up ice crystals.
  4. For Ninja Creami Method: Pour the mixture into the Creami pint container, leaving headspace. Freeze solid (at least 24 hours). Process using the ‘Lite Ice Cream’ setting. If the texture is crumbly, add 1 tablespoon of milk and re-spin using the ‘Re-Spin’ function.
  5. Serve immediately for a soft-serve texture or freeze longer for a firmer scoop.

Notes

  • For a vanilla flavor, add 1 teaspoon of pure vanilla extract before blending.
  • For a chocolate flavor, add 1 tablespoon of unsweetened cocoa powder during blending.
  • For a strawberry swirl, blend 1/2 cup of frozen strawberries separately and gently fold them into the base mixture before the final freeze or Creami processing.
  • If you prefer a thicker base, substitute 1/4 cup of Greek yogurt for the milk.

Nutrition

Find it online: https://cookerycourier.com/cottage-cheese-ice-cream-recipe/