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Summer is in full swing over here and homemade ice cream is literally all the rage! Everywhere I look, I see tons of creators making new, fancy versions of ice cream, and I couldn’t wait to make my own! Cottage cheese has found its way into EVERYTHING in the past few years, and ice cream is no exception. I recently made the viral cottage cheese wrap, and it was insane. I also love my cottage cheese feta whip. Cottage cheese is a high-protein source and tastes fabulous. When I was a kid, my mom would eat it with cantaloupe, and I thought that was weird, but she was onto something. Stay tuned for my take on that!
There are only a few ingredients that you need for this recipe, which makes it super accessible. Minimal ingredients with maximum flavor is a win in my book! This ice cream wouldn’t be complete without my granola. I love texture in my ice cream, so I thought, what better way to add texture and flavor than to add my granola? You can use ANY of my granolas, but I opted to add my recent Black Magic Granola that you guys have been LOVING.
Gather your ingredients and get ready for some blending magic! Add the cottage cheese, maple syrup, peanut butter, vanilla extract, and a pinch of sea salt to a food processor or blender. This step is incredibly easy and takes just a few minutes. Simply process the mixture until it becomes smooth and creamy. You’ll be amazed at how quickly the cottage cheese transforms into a luscious, ice-cream-like base. This process not only combines all the flavors beautifully but also ensures that the ice cream will have a perfect, creamy texture!
Once your base is smooth and creamy, it’s time to add the granola. This step is super simple and adds a wonderful crunch to your ice cream. Stir the granola into the mixture by hand, making sure it’s evenly distributed throughout. This ensures that every bite of your ice cream will have delightful bits of crunchy granola. You can use your favorite store-bought granola or make your own. I loved using my Black Magic Granola for its unique flavor and colour! This step is quick and requires no special skills, making it a breeze for anyone to do. At this point, you could also add whatever other ingredients you wanted, like fresh fruits, nuts or coconut flakes.
Pour the creamy mixture into a standard loaf pan or whatever container you would like to keep your ice cream in. Place the loaf pan in the freezer and let it sit for about 3-4 hours or until fully set. The waiting might be the hardest part, but it’s worth it! No need for an ice cream maker here, just a bit of patience!
Once the ice cream is fully set, take it out of the freezer and let it sit at room temperature for a few minutes to soften slightly. This makes scooping easier and ensures the ice cream has the perfect creamy consistency. Use an ice cream scoop to serve yourself a generous portion of this high-protein, delicious treat. Enjoy it as is, or add your favorite toppings like fresh fruit, extra granola, or a drizzle of chocolate syrup.
You can literally customize this recipe a million ways and I hope you try all of them! This is truly just the base of your own desires and imaginations! For a chocolatey twist, mix in some chocolate chips or swirl in a bit of chocolate peanut butter. If you’re a fan of fruit, try blending in some fresh or frozen berries. For a touch of decadence, add a spoonful of your favorite nut butter or sprinkle in some chopped nuts for extra crunch. The possibilities are endless with this high protein, gluten free treat, so get creative and enjoy making it your own!
Store the cottage cheese ice cream in an airtight container in the freezer. It will keep for up to two weeks, though it’s best enjoyed within the first week for optimal texture and flavor.
If your ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping. This will soften it slightly and make it easier to serve.
Yes, you can freeze blended cottage cheese; it maintains a creamy texture when frozen.
Cottage cheese ice cream is a healthier alternative to traditional ice cream. It’s higher in protein, lower in fat (if using low-fat cottage cheese), and free from refined sugars when sweetened with natural sweeteners like maple syrup!
Get ready to fall in love with a dessert that’s as healthy as it is delicious! This cottage cheese ice cream is a game changer for anyone seeking a high protein treat that doesn’t skimp on flavor or texture. Making this ice cream is a true breeze and enjoyable process! From watching the cottage cheese transform into a creamy base to sprinkling in my Black Magic Granola, the process is fun! You don’t need an ice cream maker and that’s perfect! Enjoy it as a snack, dessert, or post workout. With over 20 grams of protein per serving, this ice cream is sure to become a favorite in your household.
If you loved this ice cream, make sure you leave a review and rating below! Try these other high protein snacks before you go!
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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4 Responses
Used Good brand cottage cheese, bourbon barrel aged maple syrup and Mardi Pardi granola (did have any homemade). Sampled before freezing and 😋.
Hey Kristen, thanks for sharing all these details! I am sure they will be helpful and I’m so pleased you tried this recipe
Thank you for introducing the granola cottage cheese ice cream recipe! It’s a fun and unexpected twist on traditional ice cream, combining creamy cottage cheese with the crunchy sweetness of granola. The result is a unique, delicious treat that’s both indulgent and surprisingly refreshing—perfect for those looking for something a little different yet satisfying.
I am so happy that you like this ice cream, it is an absolute favorite of mine and it means so much you took the time to rate and review!