Creamy Cottage Cheese Ice Cream Recipe Easy Homemade Viral Delight
A quick and easy homemade ice cream made with cottage cheese, offering a creamy, tangy, and lighter alternative to traditional ice cream. Perfect for summer treats and customizable with various mix-ins.
- Prep Time: 10 minutes
- Cook Time: 4 hours (including freezing time)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (450g) full-fat or 2% small-curd cottage cheese
- 1 cup (240ml) chilled heavy cream
- 1/2 cup (100g) granulated sugar (or honey/maple syrup as substitute)
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- A pinch of salt
- Optional add-ins: fresh berries or chopped fruit, chocolate chips, nuts, honey or agave syrup
Instructions
- Measure 2 cups (450g) of small-curd cottage cheese and 1 cup (240ml) of chilled heavy cream.
- Place the cottage cheese in a blender or food processor and pulse until smooth and creamy, about 1-2 minutes.
- Add 1/2 cup (100g) granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and a pinch of salt. Blend again until well combined, about 30 seconds. Taste and adjust sweetness if needed.
- Whip the chilled heavy cream in a separate bowl until soft peaks form, about 3-4 minutes.
- Gently fold the whipped cream into the blended cottage cheese mixture using a spatula to keep the mixture airy.
- Transfer the mixture to a freezer-safe container. If using an ice cream maker, churn according to manufacturer’s instructions (20-25 minutes). Otherwise, freeze for about 4 hours, stirring every 30 minutes to prevent ice crystals.
- Fold in optional mix-ins like berries, nuts, or chocolate chips during the last stir before the ice cream fully sets.
- Serve once frozen to desired consistency. Let sit at room temperature for 5-10 minutes if too hard before scooping.
Notes
Use chilled heavy cream for smoother freezing. Stir every 30 minutes if not using an ice cream maker to prevent ice crystals. Use fresh lemon juice for better flavor. Avoid over-blending cottage cheese to prevent watery texture. Let ice cream soften 5-10 minutes before scooping if too hard.
Nutrition
- Serving Size: About 1/2 cup per se
- Calories: 180
- Sugar: 11
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 12
- Protein: 7
Keywords: cottage cheese ice cream, homemade ice cream, creamy ice cream, easy dessert, summer treat, viral recipe, healthy ice cream