Save I first made this when my sister sent me a TikTok video at midnight with the caption "This changes everything." I was skeptical—cottage cheese in ice cream sounded like one of those viral moments that would be terrible, but I couldn't resist the dare. Twenty minutes later, standing in my kitchen with a spoon in a freezer-safe container, I understood the hype. It was impossibly creamy, tangy in the best way, and tasted nothing like what I expected.
I made this for my roommate after she came home stressed from work, and watching her face light up when she tasted it was worth every minute. She went back for thirds, and we ended up eating half the container that night while rewatching bad reality TV. That's when I knew this recipe was a keeper.
Ingredients
- Cottage cheese (2 cups, full-fat): The secret weapon that makes this work—use full-fat, never low-fat, or you'll get an icy mess instead of velvet.
- Honey or maple syrup (1/3 cup): Either works beautifully, though honey gives a cleaner sweetness and maple adds a subtle earthiness I sometimes crave.
- Vanilla extract (1 teaspoon): Pure vanilla only; the imitation stuff tastes metallic against the tang of the cheese.
- Salt (pinch): Don't skip this tiny bit—it balances the sweetness and makes the vanilla pop.
- Mix-ins (optional): Fresh berries, chocolate chips, nuts, or nut butters are your playground here.
Instructions
- Blend until impossibly smooth:
- Pour cottage cheese, honey, vanilla, and salt into your blender and crank it to high speed. This is going to look grainy at first—keep going. Once it's completely smooth and creamy, you'll know you're there.
- Fold in the fun stuff:
- If you're using mix-ins, gently fold them in with a spatula so they stay chunky and don't get pulverized into the base.
- Freeze and wait:
- Transfer everything into a freezer-safe container, smooth the top, and let it sit for 2 to 4 hours until it's firm enough to scoop without turning to soup.
- Soften before serving:
- Let it sit on the counter for 5 to 10 minutes before scooping so your ice cream is creamy, not rock hard.
Save My best friend is lactose intolerant, so I made her a batch with lactose-free cottage cheese and watched her have an actual moment of joy over a bowl of ice cream. That's when I realized this recipe isn't just easy or delicious—it's generously adaptable.
The Sweetness Question
Honey and maple syrup are my go-tos, but the amount of sweetness you want is personal. I've learned to taste as I go—some days I add the full 1/3 cup, other days I stop at 4 tablespoons because the berries already bring plenty of sugar. If you're using a sugar-free syrup, you might need to adjust the ratio slightly since the texture relies on some sweetness to balance the tang.
Making It Your Own
The beauty of this recipe is that it begs for your personality. I've swirled in fruit preserves before freezing (the jam stays in ribbons as it sets), drizzled caramel sauce for a ripple effect, and even stirred in crushed cookies when I was feeling indulgent. One version I'm obsessed with uses a smear of peanut butter on the bottom of the container, then the ice cream on top, so you get little pockets of richness as you scoop down.
Serving and Storage
This keeps beautifully in the freezer for up to two weeks, though honestly it never lasts that long in my house. A sprinkle of granola on top gives it texture, fresh berries make it feel fancy, and a drizzle of honey or chocolate sauce turns it into something you'd order at a café. Eat it soft right after removing from the freezer, or give it time to firm up if you prefer that satisfying density.
- Keep it in an airtight container so it doesn't absorb freezer smells.
- If it gets too hard, let it sit out for a few minutes—unlike traditional ice cream, this one softens quickly.
- Make it on Sunday and you have emergency dessert all week.
Save This recipe changed how I think about dessert—something so simple, so quick, so ordinary-sounding, turned into something I crave and make constantly. It's the kind of recipe that reminds you why you cook in the first place.
Recipe FAQ
- → Can I substitute the sweetener?
Yes, honey can be replaced with maple syrup or sugar-free alternatives to suit your taste preferences.
- → What mix-ins work best?
Fresh berries, mini chocolate chips, roasted nuts, and nut butters add texture and flavor without overpowering the creamy base.
- → Do I need an ice cream maker?
No ice cream maker is required; the dessert is made by blending and freezing in a container until firm.
- → How long should I freeze it?
Freeze for 2 to 4 hours until firm enough to scoop, then let it soften slightly at room temperature before serving.
- → Can I add cocoa powder?
Yes, mixing in unsweetened cocoa powder creates a chocolate variation with the same creamy texture.