My Cottage Cheese Ice Cream is grainy. What did I do wrong?

A grainy texture means the cottage cheese curds were not completely broken down during the blending process. You need to blend the base until it is perfectly silky smooth before you freeze it. A more powerful blender will make this easier.

Why is my ice cream rock-hard?

This is the nature of a high-protein, lower-fat frozen dessert. It does not contain the same levels of fat and sugar as traditional ice cream, so it freezes much more solidly. It is essential to let it sit on the counter for 5-10 minutes to soften before you try to scoop it.

Can I use low-fat or fat-free cottage cheese?

It is not recommended. The fat content in full-fat cottage cheese is crucial for creating a creamy texture and preventing it from becoming a solid, icy block.

Cottage Cheese Ice Cream: The #1 Viral High-Protein Recipe

The Ultimate Viral Cottage Cheese Ice Cream (A High-Protein Treat!)

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 1x
Category: Dessert
Method: Blending, No-Churn, Freezing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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

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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.

Nutrition

Serving Size: 1/4 of recipe (approx. 1/2 cup)
Calories: 250-300
Sugar: 20-25 g
Sodium: 350-450 mg
Fat: 10-14 g
Saturated Fat: 5-7 g
Trans Fat: 0 g
Carbohydrates: 22-28 g
Fiber: 1-2 g
Protein: 15-18 g
Cholesterol: 20-30 mg

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