High-Protein Cottage Cheese Ice Cream

Cottage cheese has had a real glow-up lately, showing up in everything from flatbread to brownies — and this high-protein ice cream might be my favorite use of it yet. Blended completely smooth, you'd never guess cottage cheese is the base. Creamy, genuinely satisfying, and a lot more protein than a regular scoop.

Ingredients

• 400g (1 3/4 cups) full-fat cottage cheese
• 3 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp milk (any kind, to help blending)
• Optional mix-ins: mini chocolate chips, crushed cookies, fruit purée swirl

Directions

1. Add cottage cheese, honey, vanilla, salt, and milk to a high-powered blender or food processor.

2. Blend on high for 2-3 full minutes, scraping down the sides as needed, until completely smooth — no lumps, no graininess. This step matters more than any other; don't rush it.

3. Taste and adjust sweetness if needed.

4. If using mix-ins like chocolate chips, fold them in now by hand rather than blending.

5. Pour into a freezer-safe container, smooth the top, and freeze for at least 4 hours, ideally overnight.

6. Let sit at room temperature for 5-10 minutes before scooping, since it freezes a little firmer than traditional ice cream.

Tip: the quality of your blender genuinely matters here — a weak blender will leave a slightly grainy texture. A high-powered blender or food processor is worth using if you have one.

Hugs, Alla xox

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