Cottage cheese ice cream - Frederikke Wærens
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Cottage cheese ice cream

Cottage cheese ice cream – A recipe for creamy protein ice cream made with blended cottage cheese, strawberries, and peanut butter.

Most people probably don’t associate cottage cheese with ice cream, but over the past few weeks quite a few videos have popped up on TikTok with cottage cheese ice cream. It’s really just cottage cheese mixed with honey and vanilla sugar.

The ice cream is frozen for about 4 hours, when it is still creamy. If it’s frozen for a longer time, it becomes slightly crystallized. You just need to let it stand for a while before scooping it and serving it. It tastes a bit like cheesecake filling, a nice mild and creamy taste.

It’s important that the cottage cheese is blended long enough with a stick blender so there are no lumps in it, as it doesn’t taste good with lumps. All kinds of toppings and fillings can be added to the ice cream, e.g. crushed Oreos or other berries. Enjoy!


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Cottage cheese ice cream

Recipe for 2-3 persons


Cottage cheese ice cream


Cottage cheese ice cream

Put the cottage cheese, vanilla sugar, honey, and strawberries in a tall glass or a bowl for a stick blender. Blend it into a liquid and creamy mixture without lumps. It will take about 5 minutes. It will be very thick at first, but the more you blend, the thinner it will become.

Pour the mixture into a plastic freezer container with a lid. Garnish with peanut butter, chocolate buttons, and extra strawberries. Freeze the ice cream for about 4 hours. If it is frozen for longer, it will become slightly crystallized, just let it stand on the kitchen counter for a while before scooping it. Then serve. Enjoy!


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