4-Ingredient Cottage Cheese Ice Cream (Easy High Protein Recipe)
This high protein ice cream is made with 4 ingredients. It's smooth, creamy and surprisingly delicious. Make a classic Vanilla Bean ice cream, or add any mix-ins of your choice!
Servings: 4 servings
Calories: 227kcal
Equipment
- 1 food processor or blender
- 1 ice cream container or other large container
Ingredients
Vanilla Bean (Base Recipe)
- 2 cups cottage cheese (I use 2%, but any percentage works except fat free)
- ¼ cup maple syrup, or more to taste (see Note 1)
- 1 tbsp vanilla bean paste or vanilla extract
- ¼ cup light cream (I use 5%, but half and half works great too)
Cookies and Cream
- 2 cups cottage cheese
- 3 tbsp maple syrup, or more to taste (see Note 1)
- 1 tbsp vanilla extract
- ¼ cup light cream
- 6 Oreo cookies, chopped or pulsed into large pieces in the food processor
Instructions
Vanilla Bean
- In a food processor or blender, combine the cottage cheese, maple syrup, vanilla and cream
- Blend for 1 minute or until smooth, fluffy and whipped
- Transfer to a large container and place in the freezer
- After 1 hour, remove from the freezer, stir well then return to the freezer; repeat this process every hour
- Freeze for at least 6 hours, making sure to stir every hour for a total of 6 times (don't skip the stirring because it helps prevent ice crystals and is key to getting a smooth, creamy texture)
- Remove from the freezer 20-30 minutes before serving to make sure it's soft and scoopable
Cookies and Cream
- Chop the Oreo cookies or add them to a food processor and pulse a few times until you have large pieces then remove and set aside
- Combine the cottage cheese, maple syrup, vanilla and cream in the food processor
- Blend for 1 minute or until smooth, fluffy and whipped
- Transfer to a large container and stir in the Oreo pieces
- Cover and place in the freezer
- After 1 hour, remove from the freezer, stir well then return to the freezer; repeat this process every hour
- Freeze for at least 6 hours, making sure to stir every hour for a total of 6 times (don't skip the stirring because it helps prevent ice crystals and is key to getting a smooth, creamy texture)
- Remove from the freezer 20-30 minutes before serving to make sure it's soft and scoopable
Notes
Note 1: You can also use honey or any other sweetener of choice for this recipe. Start with ¼ cup, then taste and add more if desired. For recipes with mix-ins, I find less sweetener is required based on the mix-ins used.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. Nutritional information for this recipe is for the Vanilla Bean Ice Cream. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving (Vanilla Bean): 181 calories/14g protein/23g carbs/3.5g fat
Macros per serving (Cookies and Cream): 269 calories/14g protein/34g carbs/8g fat
Nutrition
Serving: 1 serving | Calories: 227kcal | Carbohydrates: 21g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 357mg | Potassium: 179mg | Sugar: 18g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 0.1mg