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Creamy Vanilla Cottage Cheese Ice Cream (No Churn)

A close-up of two scoops of creamy, white cottage cheese ice cream melting slightly on a light plate.
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Make a simple, high-protein frozen dessert using cottage cheese. This recipe yields a creamy texture without an ice cream machine.

Ingredients

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  • 2 cups low-fat cottage cheese
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 cup sweetener (e.g., maple syrup or erythritol)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Place the cottage cheese, milk, sweetener, vanilla extract, and salt into a high-speed blender or food processor.
  2. Blend the mixture until it is completely smooth and no lumps remain. Scrape down the sides as needed.
  3. Pour the smooth mixture into a freezer-safe container, such as a loaf pan or shallow dish. Cover the container tightly with a lid or plastic wrap.
  4. Freeze for 4 to 6 hours, stirring vigorously every 60 to 90 minutes for the first 3 hours to break up ice crystals and maintain creaminess.
  5. If using a Ninja Creami, freeze the mixture solid overnight, then process according to your machine’s instructions for ‘Lite Ice Cream’ or ‘Ice Cream’ setting.
  6. Serve immediately for a soft-serve consistency, or allow it to firm up slightly in the freezer for a scoopable texture.

Notes

  • For a thicker, softer texture, let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
  • If you prefer a sweeter taste, increase the sweetener to 1/3 cup.
  • For a Ninja Creami preparation, you may need to add 1-2 tablespoons of extra liquid after the first spin if the texture is too crumbly.

Nutrition

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