Can I make this chocolate cottage cheese ice cream without an ice cream maker?

Yes, you can. Pour the blended mixture into a loaf pan and freeze for about 1 hour. Then stir it well and freeze again. Repeat every 30 minutes for about 3 hours. It's more work, but it does the trick.

Does it really taste like cottage cheese?

Not at all, and that's the magic. Once you blend it smooth and add the cocoa, the cottage cheese flavor disappears completely. Jessica's friend asked what brand of ice cream it was, true story.

How much protein is in each serving?

Each serving has about 10 grams of protein, which is way more than regular chocolate ice cream. That's why I call it a protein packed frozen dessert.

Can I use a different type of chocolate?

Absolutely. Milk chocolate works for a sweeter version, and white chocolate creates a fun contrast. I just love how dark chocolate balances the sweetness from the sugar.

Chocolate Cottage Cheese Ice Cream (Creamy, High Protein, Easy)

Name: Chocolate Cottage Cheese Ice Cream
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 cups full-fat (4%) cottage cheese; ⅓ cup heavy cream; ½ cup sugar; ¼ cup unsweetened cocoa powder; 1 tablespoon vanilla extract; 4 ounces finely chopped dark chocolate (about ½ cup)

Description

A rich, creamy chocolate ice cream made with full-fat cottage cheese for a high protein frozen treat that tastes like the real deal.

Ingredients

Units Scale

2 cups full-fat (4%) cottage cheese
1/3 cup heavy cream
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tablespoon vanilla extract
4 ounces finely chopped dark chocolate (about 1/2 cup)

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Instructions

Add the cottage cheese, heavy cream, sugar, and cocoa powder to a small saucepan over medium heat.
Stir gently for 3 to 4 minutes until the sugar dissolves and the mixture looks glossy. Do not let it boil.
Pour the warm mixture into a blender and add the vanilla extract.
Blend on high for a full minute until completely smooth with no lumps.
Transfer the base to an airtight container and chill in the fridge for at least 2 hours, or overnight.
Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions, about 20 to 25 minutes.
Finely chop the dark chocolate into small shards while the ice cream churns.
When the ice cream reaches soft serve consistency, add the chopped chocolate and let the machine mix it through for another minute.
Serve right away for soft serve, or transfer to a container and freeze for 2 to 3 hours for scoopable ice cream.

Notes

Use only full-fat cottage cheese for a smooth texture, low-fat versions turn grainy and icy. Let the ice cream sit on the counter for 5 to 10 minutes before scooping after freezing.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Churned
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 22g
Sodium: 260mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg