Since you clicked on this article, I’m going to assume one of two things:
- You’re curious if the recipe title is serious. (It is.)
- You’re open to the idea that veggies can belong in meatballs and cottage cheese can belong in ice cream.
Whether it’s one or both, welcome. The idea of cottage cheese in dessert might sound a little weird at first, but don’t worry – it becomes a rich, creamy base that lets the sweet tropical mango flavor take the lead.
If you’re wondering, “But WHY does cottage cheese belong in ice cream,” you’re asking the right question. Traditional ice cream relies on a carefully balanced combination of fat, sugar, milk solids, and air to create its creamy texture.
If you try to, say, increase the protein because you’re in midlife and it’s suddenly your favorite macronutrient, chances are you’ll accidentally change that crucial balance and end up banging your spoon against an icy brick.
That’s where cottage cheese comes in. When blended until completely smooth, it allows you to change the ratios while keeping the creaminess and structure that makes ice cream scoopable and satisfying.
This mango version is lower in sugar and higher in protein than traditional ice cream, yet still silky smooth, sweet, and well worth the five-ish minutes of hands-on prep time.
Cottage Cheese Ice Cream Recipe
Equipment
- High speed blender
Ingredients
- 2 cups whole milk cottage cheese I recommend 4% milkfat
- 2 cups frozen mango chunks
- 25-30 grams unflavored or vanilla protein powder Optional – I used 2 scoops Heart & Soil Whey
- 1½ tsp vanilla extract Start with 1 tsp if using vanilla protein powder and add more to taste
- 3 tbsp maple syrup
Instructions
Ice Cream Maker Method
- Blend in a high powered blender until very smooth.
- Pour the mixture into your ice cream maker and churn according to your manufacturer's instructions.
- When the ice cream is ready it should have a soft serve consistency. You can eat it right away, or if you prefer a firmer consistency transfer it into an airtight container and place in the freezer for 2-4 hours. I like to use a glass loaf pan with a lid.
- To Serve: If you decide to freeze the ice cream for a firmer texture, you'll get the creamiest results by letting it soften a bit before serving. I like to think of it more as "well chilled" than deeply frozen.Because cottage cheese-based ice cream can become a little icy when frozen solid, letting it rest on the counter allows it to soften into a smoother, creamier texture that tastes more like traditional ice cream. Depending on the size and depth of your container, this can take anywhere from 10 to 20 minutes.
No Ice Cream Maker Method
- Blend the ingredients in a high-powered blender until very smooth.
- Transfer the mixture to a freezer-safe container and place it in the freezer. To help keep the texture creamy, give it a good fold with a spatula every 30 minutes or so. This helps break up ice crystals as they form.
- Once the mixture becomes too firm to fold easily, just leave it alone and continue chilling until it reaches your desired consistency, about 3–4 hours total.
- To Serve:Because cottage cheese-based ice cream can become a little icy when frozen solid, letting it rest on the counter allows it to soften into a smoother, creamier texture that tastes more like traditional ice cream. Depending on the size and depth of your container, this usually takes about 10–20 minutes.
Notes
Nutrition
A Note About Ice Cream Makers
When I bought my current ice cream maker years ago, the product description listed only stainless steel and plastic. After it arrived, I discovered that the freezing bowl was actually made from anodized aluminum. It’s not my first choice in terms of material, but at the time I couldn’t find a compressor-style machine with a stainless steel bowl, so I decided to keep it for occasional use.
There are better options available now. If I were buying one today, I’d probably choose the Whynter Ice Cream Maker. It has a built-in compressor, so you can make ice cream, gelato, or sorbet whenever you want without freezing a bowl overnight. It also uses a stainless steel mixing bowl and a BPA-free plastic paddle.
If budget weren’t a factor, my top pick would be the Lello 4080 Musso Lussino Ice Cream Maker. The bowl and paddle are made with stainless steel, and it has a 4.6 star rating and over 1,000 reviews.
Also, if you enjoy this recipe, you might also like my Strawberry Cottage Cheese Ice Cream.
