Will my picky eater know this is made from cottage cheese?

Honestly, probably not! When blended completely smooth, the texture becomes creamy and the tangy flavor is very similar to cheesecake or frozen yogurt, especially when mixed with other delicious ingredients like peanut butter or fruit.

Can I make this nut-free for school lunches or allergies?

Yes, absolutely! To make the original recipe nut-free, simply substitute the peanut butter with a seed butter like sunflower seed butter, or omit it entirely.

Why is my Cottage Cheese Ice Cream so hard to scoop?

It’s all about the protein! Because this recipe is high in protein and lower in the fat and sugar that keep traditional ice cream soft, it freezes very solidly. The 5-10 minute thawing time on the counter before serving is an essential step to achieve a creamy, scoopable texture.

Cottage Cheese Ice Cream: The #1 Viral Recipe Your Kids Will Love

The Viral Cottage Cheese Ice Cream Your Kids Will Actually Love!

A simple, high-protein frozen dessert that mimics the texture of ice cream using cottage cheese as a base. Full-fat cottage cheese is blended with honey and peanut butter in a food processor or high-powered blender until completely smooth and creamy. Chocolate chips are then stirred into the mixture, which is frozen in a container or loaf pan for several hours until it becomes firm and scoopable.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (includes freezing and thawing time)
Yield: 4 servings
Category: Dessert
Method: Blending, No-Churn, Freezing
Cuisine: American
Diet: Gluten Free

Ingredients

2 cups (16 oz) full fat cottage cheese (e.g., Good Culture)
¼ cup honey
2 Tablespoons peanut butter
2 Tablespoons chocolate chips

Instructions

In a food processor or a high-powered blender, combine the cottage cheese, honey, and peanut butter.
Pulse or process the mixture until it is completely smooth and creamy.
Stir in the chocolate chips by hand.
Transfer the mixture back into the empty cottage cheese container or into a loaf pan.
Place in the freezer for about 4 hours, or until the mixture is hard.
Before serving, remove the container from the freezer and let it thaw for 5-10 minutes, just until it is soft enough to scoop easily.
Use an ice cream scoop to serve in bowls and enjoy.

Notes

Using a food processor or a high-powered blender is essential to achieve a smooth, creamy texture and eliminate the curds from the cottage cheese.
Letting the frozen dessert thaw for 5-10 minutes before serving makes it much easier to scoop.
You can freeze the ‘ice cream’ in its original container for easy storage.

Find it online: https://cookupjoy.com/cottage-cheese-ice-cream-2/