Cottage Cheese Protein Cherry Chocolate Chunk Ice Cream

If you have never used cottage cheese in a frozen dessert before, this recipe might surprise you in the best way.

When you blend cottage cheese until smooth, it creates an ultra-creamy base that churns into soft, thick ice cream. It adds body and richness without needing dozens of egg yolks, and it gives the ice cream a subtle cheesecake flavor.

Because it relies on whole dairy, this cottage cheese protein cherry chocolate chunk ice cream is high protein and much more filling than regular store-bought pints.

Swirling in thick ribbons of cooked cherries and chopped dark chocolate makes every single scoop taste incredible. It is easy to prepare, down to earth, and perfect for when you want a satisfying sweet snack.

Why I Love This Recipe

High in Protein – Packed with cottage cheese, this frozen dessert gives you serious protein while tasting like pure, creamy luxury.

Ultra Silky Texture – Blending cottage cheese creates a super smooth base that churns into a rich, velvety soft-serve texture.

Classic Flavor Pairing – Sweet cherries and rich dark chocolate chunks come together for a timeless, bakery-style dessert combination.

Homemade Fruit Ribbon – The glossy stovetop cherry swirl adds a gorgeous ruby color and sweet-tart berry flavor to every bite.

The Ingredients

For the Cherry Swirl

• 2 cups Frozen Dark Sweet Cherries
• 2 tbsp Granulated Sugar
• 1 tsp Lemon Juice
• 1 tsp Cornstarch
• 1 tbsp Water

For the Ice Cream

• 3 cups Full Fat Cottage Cheese
• 1/2 cup Whole Milk
• 1/2 cup Heavy Cream
• 1/2 cup Granulated Sugar
• 2 tbsp Honey
• 1 tsp Vanilla Extract
• 1/4 tsp Almond Extract
• 1/8 tsp Salt
• 3 oz Dark Chocolate, Chopped

How to Make This Recipe

Step 1

Add the cherries, 2 tbsp sugar and lemon juice to a small saucepan over medium heat. Simmer for 6 to 8 minutes, pressing some of the cherries against the pan with a spoon, until soft and juicy.

Stir the cornstarch into the water, add it to the pan and simmer for 1 more minute until thick and glossy. Transfer to a bowl and refrigerate until completely cold.

Step 2

Add the cottage cheese, milk, heavy cream, 1/2 cup sugar, honey, vanilla, almond extract and salt to a high-speed blender. Blend for 1 to 2 minutes until completely silky with no curds.

Step 3

Pour the base into a container and refrigerate for 1 to 2 hours until very cold.

Step 4

Churn the base in a pre-frozen ice cream maker for 20 to 25 minutes, until thick like soft serve. Add the chopped chocolate during the last minute of churning.

Step 5

Spoon one third of the ice cream into a freezer-safe container and dot with spoonfuls of cherry swirl. Repeat the layers, then gently run a spoon through a few times to create ruby ribbons.

Step 6

Press plastic wrap onto the surface and freeze for 3 to 4 hours until firm.

Step 7

Let the ice cream soften at room temperature for 10 minutes before scooping.

Quick Tips

Blend the Base Until Completely Silky

You’ll get the best results if you run your blender on high for a full two minutes. Cottage cheese gives this treat a fantastic protein boost, but any unblended curds will freeze into icy little grains.

Rub a drop of the mixture between your fingers to check it before chilling. It should feel totally slick and smooth, just like melted ice cream.

Make Sure the Cherries Cool Completely

From my experience, you should never add the cherry sauce while it is still warm.

Warm fruit will immediately melt your freshly churned base on contact. That heat creates rough ice crystals and ruins the creamy consistency you worked to build.

I recommend making the cherry swirl first and chilling it in the fridge until it is cold all the way through.

Chop the Chocolate into Tiny Flecks

My favorite trick here is to chop the dark chocolate into fine shavings and small bits instead of large squares.

Big chunks of chocolate freeze solid and become hard to bite into when you are eating a cold dessert. Smaller slivers melt pleasantly on your tongue alongside the ice cream.

More Favorites

• Cottage Cheese Protein Black Forest Pancakes
• Cottage Cheese Protein Cherry Almond Cookies
• Cottage Cheese Protein Chocolate Fudge Ice Cream
• Cottage Cheese Protein Frozen Berry Bark
• Cottage Cheese Protein Salted Honey Pistachio Ice Cream

Quick Answers

Can I make this ice cream without an ice cream maker?

Yes, you can pour the blended mixture directly into a freezer-safe loaf pan and fold in the cherry swirl and chocolate.

To keep the texture smooth, stir the mixture well every thirty minutes for the first two hours to break up ice crystals as it sets.