Cottage Cheese Ice Cream Recipe

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This mango ice cream is silky smooth, sweet, and well worth the five-ish minutes of hands-on prep time.

Makes approximately 3.5 - 4 cups

Course Dessert

Prep Time 5

Churing time 20

Servings

Calories 111kcal

Author Heather Dessinger, FDN-P

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

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.

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.

Nutrition estimate based on Good Culture 4% and 2 scoops of Heart & Soil Whey.