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Fresh Cottage Cheese Ice Cream Recipe with 5 Easy Frozen Berry Hacks

fresh cottage cheese ice cream - featured image

A quick and easy ice cream made from cottage cheese and frozen berries, offering a refreshing, light, and protein-packed dessert without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups (450g) cottage cheese, full-fat or low-fat, small-curd preferred
  • 1 cup (150g) frozen mixed berries (raspberries, blueberries, blackberries)
  • 2 tablespoons (30ml) honey or maple syrup
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (120ml) heavy cream or coconut cream (optional)
  • Pinch of salt

Instructions

  1. Place 2 cups (450g) of cottage cheese in your blender or food processor. Blend on high for about 1-2 minutes until smooth and creamy, with no visible curds.
  2. Add 2 tablespoons (30ml) honey or maple syrup, 1 teaspoon (5ml) vanilla extract, 1 tablespoon (15ml) fresh lemon juice, and a pinch of salt. Blend again for 30 seconds to mix evenly.
  3. Optional: Stir in ½ cup (120ml) heavy cream or coconut cream for extra creaminess.
  4. Gently fold 1 cup (150g) of frozen mixed berries into the cottage cheese mixture, keeping berry chunks intact.
  5. Pour the mixture into a freezer-safe container, spread evenly, cover, and freeze for at least 3-4 hours until firm but scoopable.
  6. Remove from freezer 5-10 minutes before serving to soften slightly. Scoop into bowls and enjoy.

Notes

Use small-curd cottage cheese for smoother texture. Stir halfway through freezing for creamier texture. Lemon juice brightens flavor and balances tang. Frozen berries add natural sweetness and color without thawing first. For dairy-free, substitute cottage cheese with thick coconut or almond yogurt. Store covered in freezer up to one week.

Nutrition

Keywords: cottage cheese ice cream, frozen berry ice cream, healthy ice cream, easy dessert, no ice cream maker, protein dessert, summer treat