This High-Protein Cottage Cheese Ice Cream Tastes Like Cheesecake

Cottage cheese ice cream is a viral high-protein dessert that’s here to stay. This blackberry cheesecake cottage cheese ice cream variation tastes just like cheesecake filling churned into ice cream — and it has 18g protein per serving!

High-Protein Cottage Cheese Ice Cream

If you’ve been anywhere on the internet lately, I’m sure you’ve heard of viral cottage cheese ice cream.

I know what you’re thinking — this sounds a little odd — but hear me out. It’s actually quite spectacular!

Cottage cheese ice cream is made by blending cottage cheese with a sweetener such as honey or maple syrup, then freezing it until it reaches ice cream consistency. It truly tastes like a rich cheesecake ice cream, and if you flavor it properly, you’ll never miss regular ice cream again!

Today, I’m sharing my very own high-protein ice cream recipe made with cottage cheese, blackberries, honey, and graham crackers for a blackberry cheesecake cottage cheese ice cream that tastes absolutely indulgent. If you love cottage cheese cheesecake barsyou’re going to flip for this frozen version.

Cottage Cheese Ice Cream Ingredients

• Cottage cheese: The star ingredient! I recommend a full-fat cottage cheese such as 4% for the creamiest texture.
• Honey: I’m using honey as my sweetener, but you can also use maple syrup, agave, or cane sugar.
• Blackberries: Since I made a blackberry cheesecake flavor, you need fresh blackberries. Frozen work in a pinch — just thaw and drain them first.
• Graham crackers: It wouldn’t be a cheesecake without graham cracker crumbs, would it?!

I recommend using full-fat cottage cheese (~4%) for this recipe for a few reasons:

1. Texture: Full-fat cottage cheese has less water and moisture, making the texture more like ice cream and less like an icicle.
2. Taste: Full-fat cottage cheese will give this a true cheesecake taste.

How to Make Cottage Cheese Ice Cream

1. Blend: Place cottage cheese, honey, and vanilla in a high-speed food processor. Process on high until creamy — this should take around 3–5 minutes.
2. Flavor: Add 1 cup of blackberries and pulse to break them up.
3. Freeze: Transfer the ice cream into a bread pan, then sprinkle on the remaining berries. Crush a few graham crackers on top and cover. Freeze for at least 4–6 hours or overnight.
4. Serve: Remove the ice cream from the freezer and let it thaw for about 15 minutes, then scoop into a bowl or onto an ice cream cone.

Top Tips for the Best Cottage Cheese Ice Cream

• Sweetness: Start with 1/4 cup honey and add more, as desired.
• Type of cottage cheese: I suggest using full-fat cottage cheese instead of low-fat. It’s not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream.
• Berries: The blackberries can be replaced with any type of berry — strawberries, blueberries, or raspberries all work great.
• Sweetener subs: Agave syrup or maple syrup can be used in place of honey.
• Freeze time: The time it takes for the mixture to firm up will vary depending on your freezer.

Yes! Frozen blackberries work, but I recommend thawing them first and draining off any excess liquid so the ice cream doesn’t get icy. Fresh berries will always give you the best texture and flavor.

You can, but the texture will be different. Cottage cheese blends into a much creamier, more custard-like base that mimics real ice cream. Greek yogurt tends to freeze icier. If you want to try it, I’d recommend doing a 50/50 blend of cottage cheese and Greek yogurt.

Instead of blackberries and graham crackers, try these combos:

Store cottage cheese ice cream in an airtight container in the freezer for up to 3 months. When ready to serve, let it sit on the counter for 10–15 minutes to soften before scooping.