I am Angelina, and today I am sharing one of my all-time favorite recipes. Cottage cheese ice cream is a very special recipe to me which I got from my mom. One summer we had a very hot day and I went to visit her. As soon as I got out of the car, a bowl of cold and creamy ice cream came to me. It was sweet, smooth and so delicious I finished it in no time. When she told me it was made with cottage cheese I could not believe my ears. I immediately asked for the secret recipe. She took me into the kitchen and showed me how she made it with just a few simple ingredients. Since that day I have made this cottage cheese ice cream often for my family and friends. Now I am excited to share my mom’s easy recipe with you.
Viral Cottage Cheese Ice Cream Recipe
This no blend recipe uses 4 main ingredients and it is not necessary to have an ice cream machine. Full fat cottage cheese which is used instead of fat free gives a creamier result; also maple syrup is used for sweetening. Keep the mixture from freezing hard.
Preparation time: 10 mins.
Freezing time: 3 – 4 hours.
Total time: Around 4 hours.
Yield: 4 oz.
Serving size: Around ½ cup.
Ingredients
• 2 cups full-fat cottage cheese
· 1/4 cup pure maple syrup or honey.
• 1 teaspoon vanilla extract
• Small pinch of salt, optional
• ¼ cup desired mix-ins, optional
If your cottage cheese is already salty, leave out the salt.
Equipment
• High-speed blender or food processor
• Rubber spatula
• Shallow container for freezing which has a lid.
• Ice cream scoop
A hand blender may do job, however it will take a little more time to remove all of the curds.
How to make homemade cottage cheese ice cream?
The process is easy, but blending and freezing can affect the final texture. So, don’t stop once the ingredients look mixed.
Add the basics
Put the cottage cheese, maple syrup, vanilla and also the salt which is optional in a blender or food processor.
Blend until the consistency is smooth
Blend for 1 to 2 minutes at which point you may need to stop and scrape down the sides of the blender. Continue blending until all curds are gone and the mixture takes on a glossy look.
Taste first before freezing
At room temperature our frozen desserts come out sweeter. If the sweet level is low in your mix after freezing add a teaspoon of maple syrup.
Add your mix-ins
Puree soft ingredients for a few seconds or fold in chopped chocolate, nuts, or cookie pieces into the smooth base.
Transfer the mixture
Into a shallow freezable container do so. A thin layer is better as it freezes more quickly and softer than if in a deep container.
Freeze for 3 to 4 hours
At 3 hours check the texture which at this stage should be firm at the edges but still easy to scoop out.
Soft at room temperature before eating
Let the container sit at room temp for 10 to 15 minutes. If we froze it out over night that may stretch to 20 minutes.
US Dairy’s fruit-based version includes mixing cottage cheese with fruit and freezing it for 2 to 4 hours which may vary by freezer and container type. US Dairy’s take on cottage cheese ice cream.
Does Cottage Cheese in Ice Cream Work?
Yes, it tastes good when blended properly. The result is a creaminess which is sweet and also has a tang to it, a flavor profile more of frozen cheesecake or frozen yogurt as opposed to traditional vanilla ice cream.
Poor quality cottage cheese has a grainy texture. Low fat options and long freezing times also cause a dessert to turn out icy or hard. For a better result use full fat cottage cheese, proper amount of sweetener and a short softening period.
Brand of cottage cheese you choose does count on as salt content, moisture level, curd size and acidity may differ. Also if you do not care for the taste of a certain brand that won’t change when it is frozen. Do choose a mild and creamy tasting one to start with before you blend.
How to achieve that smooth and scoop able texture?
Cottage cheese has a higher water content and lower sugar content than traditional ice cream. As that water freezes it forms ice crystals. This is the reason the home made version turns out harder than store bought ice cream.
Start With Full-Fat Cottage Cheese
Full fat cottage cheese has a richer mouth feel and also tends to freeze less hard than fat free cottage cheese. Between small curd and large curd varieties either will do as the blender breaks down the curds.
Blend Longer Than You Expect
The mix should be a thick smooth consistency before going in the freezer. If you see some white clumps still present after blending, do a few more seconds of blending.
Avoid using great amounts of milk in that which you put into the blender. Extra liquid will cause your dessert to turn out very icy. If the blades aren’t moving add just a tablespoon.
Use Enough Sweetener
Map sugar and honey do more than add sweet taste. Sugar also does play a role in how well a frozen dessert sets. Reducing the sweetener content may produce a hard icy block.
You can modify the amount, what you will see is that the texture changes. Liquid sugar options may act differently from that of maple syrup or honey.
Watch the Freezing Time
Three or four hours of freezing will give you a soft and easy to serve consistency. For a firmer dessert freeze overnight.
Set your timer once the item goes in the freezer. If you miss the perfect serving time let the container soft the mix at room temp before serving instead of forcing a scoop out of the frozen mixture.
Choose Mix-Ins Carefully
Chocolate chips, chopped nuts, cookie pieces, and peanut butter ribbons do well in the freezer. Large frozen fruit pieces may become very hard.
Blend fruit into the base or puree it fine. For crisp toppings use separate — that is what you want.
Easy Flavor Variations
The base may be changed out while leaving the rest of the method the same. Also keep added liquid to a minimum to preserve texture.
Strawberry Cheesecake
Blend in 3/4 cup of pureed strawberries to the cottage cheese base. Just before freezing add in 2 tablespoons of crushed graham crackers or include them at serving time.
Frozen strawberries produce a very cold and firm texture whereas fresh strawberries can be more liquid. If you use fresh fruit you may need extra time in the freezer.
Chocolate Peanut Butter
Add 2 tablespoons of unsweetened cocoa powder and 2 tablespoons of creamy peanut butter in the blender. Mix the ingredients then taste the mixture should that be too bitter from the cocoa add a teaspoon of maple syrup.
Drizzle on the peanut butter before freezing to get visible ribbons.
Banana Cream
Blend in a small very ripe banana that has brown spots for best results, a firm unripe yellow banana will not provide the same flavor.
This version will have the taste of frozen banana cake rather that plain vanilla ice cream. — or — This one will be more of a banana pie frozen yogurt instead of plain vanilla.
Cookies and Cream
Blend up the vanilla first. Then in a separate action add in three to four crushed chocolate sandwich cookies.
Do not fully mix the cookies out if you want a base that is gray and even in flavor instead of which the cookies are visible.
Blueberry Lemon
Add to the mixture 1/2 cup of blueberries and a teaspoon of fine lemon zest. Also note that you may want to avoid putting in extra lemon juice as that can add too much liquid which in turn may make the texture come out hard.
[INTERNAL LINK NEEDED: Cottage cheese based desserts.
Nutrition per Serving
The below is an estimate for one in four servings which we made with full fat cottage cheese and maple syrup. Exact nutrition will vary by brand of cottage cheese, fat percentage, sweetener and mix-ins.
Nutrient Estimated amount
• Calories 160–190
• Protein 12–14 g
• Carbohydrates 18–23 g
• Fat 4–6 g
• Added sugar 12–14 g
• Sodium 300–450 mg
Cottage cheese brands differ greatly in terms of sodium and protein. When you are calculating nutrition for a recipe, pay attention to the package label. Also the USDA’s Food Data Central reports on the nutrients of different kinds of cottage cheese.
Peanut butter, cookies, chocolate, or caramel will add up the calories, sugar, or fat per serving.
Is Cottage Cheese a Healthier Option Than Ice Cream ?
Cottage ice cream in most cases has higher protein content as compared to regular ice cream. Also it may have fewer calories or less saturated fat which again may vary with the type of cottage cheese, sweetener used, serving size and mix-ins.
That does not mean it is healthy for all. Cottage cheese is high in sodium which some may want to watch out for, also maple syrup and honey are still forms of added sugar. As for regular ice cream it may be what you go to for that rich flavor and texture which some prefer.
Which one is better is up to your needs:
• Select cottage cheese ice cream for a high protein dessert.
• Choose a reduced sodium cottage cheese if you are health conscious.
• In many cases use a moderate amount of.
• Select lactose free cottage cheese which your body does better with.
This recipe is to be used as a dessert which also happens to be high in protein, not a health or weight loss solution. Its main benefit is that it is a good source of protein.
Can You Do Without Added Sugar?
You can use non sugar sweeteners if you like but the frozen texture will be a little harder. Maple syrup and honey lower the freeze point of the mix which in turn makes the ice cream base softer.
A ripe banana or pureed dates may be used for sweetness which in turn will present different flavors. Sugar free syrups may have different bases and also will change in quality upon freezing.
If you reduce the sugar add a smaller batch and allow it to freeze for a short time which in turn will help you to not have to store a low sugar mix that has frozen solid.
Why is my ice cream freezing that way?
An ice cold result is from too much water, too little fat and sugar, or from leaving it in the freezer too long.
Here are some solutions:
• Use whole milk instead of fat free in your cottage cheese.
• Avoid adding unnecessary milk.
• Blend fruit until smooth instead of adding large frozen pieces.
• Freeze that which is in a shallow container.
• Wait 3-4 hours before serving.
• Before serving, scoop the ice cream that has been left out overnight.
• After the first hour of freezing, stir the mixture to break up early ice crystals.
If the mixture has frozen solid, allow it to soften and blend it again. Put it back in the freezer for 30 to 60 minutes at which point you may serve.
Why do I still taste that Cottage Cheese?
A mild tang is to be expected. As for strong saltiness or a clear savory taste that is usually due to the brand of cottage cheese used or a lack of sweetener and flavoring.
Add a touch of vanilla, cocoa, fruit, nut butter or cinnamon to balance the taste. Also try a little lemon zest which will give it that cheesecake flavor.
Do not keep putting in sweetener until you taste it. Also we find that switching up the brand of cottage cheese may produce a better result instead of just adding more sugar.
How to store cottage cheese ice cream?
Keep the ice cream in a freezable airtight container. For less air exposure and to reduce visible ice crystals press in a sheet of parchment paper.
For top quality, eat it within 1 to 2 weeks. Although it may last longer in the freezer at home our ice cream usually becomes more of a freezer texture with time.
Do not re-soften and re-freeze the whole container. Take out the amount you need, then put back the rest in the freezer as soon as possible.
Frequently Asked Questions
Do you have an ice cream maker?
No. A blender or food processor does the base work, and a standard freezer does the rest. An ice cream machine or Ninja Creami may produce a smoother result by breaking up ice crystals, but is not required.
Can you use low-fat cottage cheese?
Yes I suppose the finished product may come out more on the icy side and less creamy. Full fat cottage cheese gives a richer texture. If you use a low fat option do not reduce the sweetener content too much and pay close attention to the freezing time.
How much time does it take for cottage cheese ice cream to freeze?
It usually takes between 3 to 4 hours in a shallow container. In a deep container or a less powerful freezer it may take longer. If frozen overnight let it sit out and soften for 15 to 20 minutes before serving.
Does it taste like cheese?
It has a touch of what frozen yogurt or cheesecake brings out but do not let it become very savory. Vanilla, fruit, cocoa, maple syrup, or nut butter help to balance the flavor.
Can you succeed in Ninja Creami?
Yes. Blend your base then put it into the approved container according to the machine’s instructions, and process it with the correct setting. If the first attempt out is too powdery, do a re-spin.
Can you make cottage cheese ice cream without a food processor?
A food processor or immersion blender may be used in place of a standard blender. For the curds to be broken up you must blend by machine which also rules out hand mixing, the end result will be a grainy texture.
Is dairy cheese an answer to weight loss?
It is a part of a weight loss diet plan, at the same time it does not cause weight loss by itself. It has more protein as do many frozen desserts out there, also calories from sweeteners and mix-ins still add to the total.
Is the Viral Recipe Worth Making?
Cottage cheese ice cream is a must try if you are a fan of cheesecake, frozen yogurt, or high protein desserts. Use full fat cottage cheese, blend until smooth which is to say there should be no curds present, and serve out of a short period of sitting at room temp. Begin with a vanilla base, then adjust the sweet and flavor profile once you see what your choice of cottage cheese brings to the table.