Save Last summer I was scrolling through protein hacks at midnight and someone insisted cottage cheese could become ice cream. I laughed at my screen then made it at 2 AM just to prove them wrong. My kitchen timer went off and I tasted a spoonful and actually called my mom. The texture was exactly like soft serve.
I brought a batch to my neighbor's barbecue and watched four adults debate whether I was lying about the main ingredient. One person swore it was Greek yogurt. Another guessed heavy cream. When I finally told them it was cottage cheese nobody believed me until I pulled the container out of my fridge.
Ingredients
- 2 cups cottage cheese: Full fat gives the richest texture but low fat still creates that surprisingly smooth finish you would not expect from something so healthy
- 3 tbsp honey: This amount hits the sweet spot without overpowering the fruit but you can bump it to 4 if you have a serious sweet tooth like my sister does
- 2 cups frozen mixed berries: Frozen fruit acts as both flavor and ice cubes so your mixture thickens perfectly without watering down
- 1 tsp vanilla extract: Totally optional but I never skip it because it makes everything taste more expensive
- Pinch of salt: Just a tiny pinch wakes up all the flavors the same way salted caramel tastes better than plain caramel
Instructions
- Blend the base until silky:
- Toss your cottage cheese honey and vanilla into a food processor and let it run for a full minute until you cannot see any lumps at all
- Add the frozen fruit:
- Dump in those berries and blend again stopping to scrape down the sides twice until it looks exactly like soft serve from an ice cream shop
- Taste and tweak:
- Grab a spoon and decide if you need another drizzle of honey then blend one last time to incorporate it
- Choose your texture:
- Scoop it into bowls right now for instant soft serve or transfer to a freezer container for a couple hours if you want something you can roll into balls
Save My niece asked for seconds three times and then begged me to pack some for her school lunch the next day. Her mom texted me a photo of the empty container and said she has never voluntarily eaten protein-packed dessert before in her life.
Fruit Swaps That Work
Mango turns this into something that tastes like a beach resort smoothie bowl. Frozen peaches give you that diner peach cobbler vibe without any of the work. Cherries make it feel fancy enough for dinner party dessert.
Mix In Magic
Swirl in peanut butter after blending for chocolate peanut cup vibes. Add chocolate chips right before freezing so they stay suspended throughout. Chopped toasted almonds on top create the most perfect texture contrast against the creamy base.
Make It Dairy Free
Full fat coconut yogurt works surprisingly well here just expect a slightly tropical coconut undertone. The texture remains creamy and scoopable. You honestly cannot tell much difference when you use strong fruit like mixed berries or mango.
- Store in the back of your freezer where the temperature stays most consistent
- Thaw overnight in the fridge instead of on the counter for easier meal prep
- Double the recipe because the first batch will disappear faster than you expect
Save This recipe ruined regular ice cream for me in the best possible way and now I keep frozen fruit stocked in my freezer at all times.
Recipe FAQs
- → Can I use low-fat cottage cheese?
Yes, both full-fat and low-fat cottage cheese work well, though full-fat offers a richer texture.
- → How can I make it sweeter?
Adjust sweetness by adding more honey or maple syrup to suit your taste.
- → What fruits work best?
Frozen mixed berries are ideal, but mango, peaches, or cherries also complement the flavors nicely.
- → Can I prepare it ahead of time?
Yes, blend and freeze the mixture for 2–4 hours; let it soften briefly before serving.
- → Are there dairy-free alternatives?
Thick coconut yogurt can be used instead of cottage cheese for a dairy-free version.