Description
Creamy, rich, and packed with protein—this Chocolate Cottage Cheese Ice Cream is a simple, low-carb treat made with just three ingredients.
Ingredients
Scale
- 1 cup (220 g) full-fat cottage cheese
- 2 tablespoons unsweetened cocoa powder
- 3 to 5 tablespoons maple syrup (or honey), to taste
Instructions
- Blend the Base: In a blender or food processor, combine cottage cheese, cocoa powder, and maple syrup. Optionally, add extras like vanilla extract or a pinch of sea salt. Blend on high for 30–60 seconds, scraping down the sides as needed, until the mixture is smooth and mousse-like.
- Transfer and Freeze: Pour the blended mixture into a parchment-lined loaf pan. Smooth the surface and press a piece of parchment paper or plastic wrap directly on top to prevent freezer burn. Freeze for at least 4 hours.
- Scoop and Serve: Let the frozen mixture sit at room temperature for 5–10 minutes to soften. Scoop into bowls and top with berries, nuts, or chocolate chips as desired.
Notes
- Use full-fat cottage cheese for the creamiest texture and best results.
- Let it thaw slightly before scooping for a smoother, more scoopable consistency.
- Add-ins like nut butter, espresso powder, or mint extract can change up the flavor.
- Store tightly covered for up to 2 weeks. Avoid repeated thawing and refreezing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Freezer
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 20mg
Keywords: chocolate Cottage Cheese Ice Cream, cottage cheese ice cream recipe, creamy chocolate Cottage Cheese Ice Cream, high-protein dessert, low carb ice cream, healthy desserts with cottage cheese