Hey, food friends! With summer arriving, I decided to test out a recipe that helps us stay cool: Coconut Cottage Cheese Ice Cream, and it’s too good not to share.
It’s straightforward to make, uses just a few ingredients, and delivers a creamy texture with a tropical twist.
Per serving, you’re looking at about 160 calories—pretty solid for a dessert. Check out the complete nutrient breakdown in the table below:
| Nutrient | Amount per Serving |
| Calories | 200 |
| Protein | 8g |
| Fat | 15g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sugar | 8g |
These numbers come from full-fat milk and cottage cheese. If you tweak the recipe, they might shift a bit.
Cottage cheese, the key player here, has been around since ancient times, originally made by curdling milk in warm climates. It’s a humble ingredient that shines in this frozen treat.
What You’ll Love About This Recipe
- No Fancy Equipment Needed: This ice cream comes together with just a blender and a freezer. The cottage cheese blends smooth and freezes well, so you skip the churner and still get that creamy consistency.
- High Protein: With cottage cheese, each scoop packs a protein punch. It’s a great option for a snack after a workout or when you want something sweet that keeps you on track.
- Tropical Flavors: The coconut milk gives it a rich, beachy vibe that’s refreshing any time of year. It’s a subtle escape in dessert form.
- Make It Your Own: You can stick to the basics or mix in extras like fruit or nuts. It’s flexible, so you tweak it to fit your cravings or whatever’s in your pantry.
Other Cottage Cheese Delights You Must Try Once!
Apple Stuffed Cottage Cheese Pancakes
Viral Cottage Cheese Cookie Dough Recipe (Zero Refined Flour)
Banana Cottage Cheese Muffins
10 Best Ever Cottage Cheese Muffin Recipes
Best High Protein Chocolate Chip Muffins With Cottage Cheese
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Ingredients
Cottage Cheese
Cottage cheese is the main ingredient here, providing structure and nutrition. It’s high in protein and calcium, which makes this dessert more than just a sweet fix. Use 2 cups of full-fat for the best results. It blends smooth and keeps the texture rich.Coconut Milk
Coconut milk is the foundation here. I use full-fat canned coconut milk for its thick, creamy texture, which mimics traditional ice cream. It’s also a dairy-free option, so if you’re lactose intolerant or tweaking this to be vegan, it’s a solid base.Sweetener (Honey or Maple Syrup)
Honey or maple syrup balances the slight tang of the cottage cheese with just 1/4 cup. Pick what you have on hand and adjust if you like it sweeter. Honey offers a light floral note, while maple syrup adds a deeper, warm flavor.Vanilla Extract
Vanilla extract, just 1 teaspoon, rounds out the flavors with a warm undertone. It’s a small amount, but it connects the coconut and cottage cheese smoothly. Pure extract gives a cleaner taste than imitation.Optional: Coconut Flakes
Coconut flakes, if you choose to add them, bring texture and extra coconut flavor. A handful folded in works well; toasting them first adds a nutty crunch. They’re not required but elevate the experience.
Here’s how I make this ice cream—it’s straightforward and fun. Let’s get started.
Directions
- Have everything measured and ready. It keeps things smooth and lets you focus on the fun part—making the ice cream.
- Grab your blender and toss in 1 cup of coconut milk, 1 cup of cottage cheese, 1 teaspoon of vanilla extract, a pinch of sea salt, and 2 tablespoons of maple syrup. Blend on high until it’s smooth. You shouldn’t see any cottage cheese curds—keep going until it’s velvety.
- Take a quick taste. If you want it sweeter, add another tablespoon of maple syrup and blend again. I like it as is, but you do you.
- Pour the mixture into a loaf pan or any freezer-safe dish. Cover it with a lid or plastic wrap. Stick it in the freezer for 2 hours. Stir it every 30 minutes with a spoon to break up ice crystals. This keeps the texture soft.
- When it’s firm but scoopable, pull it out. Let it sit for 5 minutes to soften a bit, then scoop into bowls. You can sprinkle some shredded coconut on top if you’re feeling extra. (I didn’t as you can see)
Quick tip: If it freezes too hard, let it sit out for 10 minutes before scooping. It’ll be just right.
There are three more ways to tweak your Coconut Cottage Cheese Ice Cream. Each one’s simple, delicious, and adds a fun spin to the original.
Recipe Variations
Berry Bliss
Mix in ½ cup of blended raspberries or strawberries after blending the base. The berries bring a tart, fruity pop that balances the coconut’s richness—perfect for a vibrant, summery scoop.
Spiced Coconut Dream
Add ½ teaspoon of ground cardamom or nutmeg to the mix before freezing. These warm spices give the ice cream a cozy, exotic vibe that’s subtle but oh-so-tasty.
Citrus Zest Boost
Stir in 1 teaspoon of fresh lime or orange zest for a bright, zingy twist. It cuts through the creaminess with a refreshing citrus kick that’ll wake up your taste buds.
Tips and Tricks
Tip # 1 – Chill Your Tools
Pop your mixing bowl and blender jar in the fridge for 30 minutes before starting. Keeping everything cold helps the mixture firm up faster when it hits the freezer.
Tip # 2 – Swirl It Up
After pouring the mixture into your container, drizzle a tablespoon of honey or melted dark chocolate on top and swirl it with a toothpick. You’ll get pretty patterns and little flavor bursts in every bite.
Tip # 3 – Portion Control Hack
Freeze the ice cream in silicone muffin molds instead of one big container. They’re easy to pop out, and you’ve got ready-to-go servings—no scooping required.
FAQs
Can I use canned coconut milk instead of shredded coconut?
Yes, you can substitute ½ cup of full-fat canned coconut milk for the shredded coconut. It’ll make the ice cream even creamier, though you might lose a bit of that chewy texture.
What if I don’t have a blender?
No blender, no problem. Mash the cottage cheese with a fork until smooth, then whisk in the other ingredients by hand. It’ll take a little elbow grease, but it works!
How do I prevent it from getting too hard?
Stir the mixture every 30 minutes for the first 2 hours of freezing. This breaks up ice crystals and keeps it scoopable straight from the freezer.
Coconut Cottage Cheese Ice Cream
Ingredients
- 1 can 13.5 oz full-fat coconut milk
- 1 cup cottage cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup maple syrup
Instructions
- Add the coconut milk, cottage cheese, vanilla extract, sea salt, and maple syrup to a blender.
- Process on high speed for around 1 minute until fully smooth and well combined.
- Transfer the blended mixture into a container suitable for freezing and seal it with plastic wrap.
- Place in the freezer for a minimum of 4 hours, or until it reaches a solid consistency.
- Remove from the freezer and allow it to soften slightly at room temperature for a few minutes before scooping.
Notes
- To achieve a creamier texture, give the mixture a quick stir every half hour during the first 2 hours of freezing to minimize ice crystal formation.
