Cottage Cheese Protein Cookies & Cream Ice Cream

If you want a sweet treat that fits your fitness goals, this cottage cheese protein cookies & cream ice cream is a great choice.

It is high protein and tastes just like the classic dessert you buy at the store.

The secret here is blending the cottage cheese until it is completely smooth.

Once it blends, it loses all its curds and gives the ice cream a rich, cheesecake-like flavor and an ultra creamy texture.

You get plenty of crunchy cookie bits in every single bite without needing an expensive ice cream maker.

Why I Love This Recipe

High in Protein – You get a huge protein boost from the cottage cheese while enjoying a rich and creamy dessert.

No Ice Cream Maker Needed – All you need is a standard blender and a simple hand mixer to create this frozen treat.

Rich Cheesecake Flavor – Blending cottage cheese with honey and vanilla creates a delicious taste that mimics authentic cookies and cream cheesecake.

Incredible Silky Texture – Folding in fresh whipped cream keeps every scoop light, airy, and free from icy crystal pockets.

The Ingredients

• 3 cups Full Fat Cottage Cheese
• 1/2 cup Sweetened Condensed Milk
• 2 tbsp Honey
• 2 tsp Vanilla Extract
• 1/8 tsp Salt
• 1 cup Heavy Cream, Cold
• 14 Chocolate Sandwich Cookies, Roughly Crushed

How to Make This Recipe

Step 1

Place a 9×5-inch loaf pan in the freezer to chill while you make the base. A cold pan helps the ice cream set faster and more evenly.

Step 2

Add the cottage cheese, sweetened condensed milk, honey, vanilla and salt to a high-speed blender. Blend for 1 to 2 minutes, scraping down the sides once, until the mixture is completely silky with no curds left.

This long blend is the secret to the texture. Fully smooth cottage cheese freezes creamy and tastes like cheesecake ice cream, while leftover curds turn icy.

Step 3

In a large chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 2 to 3 minutes.

Step 4

Stir about one third of the cottage cheese mixture into the whipped cream to lighten it. Add the rest and gently fold until no white streaks remain, keeping as much air in the mixture as possible.

Step 5

Set aside a small handful of crushed cookies for the top. Fold the rest into the ice cream base with just a few turns so the pieces stay chunky.

Step 6

Spread the mixture into the chilled loaf pan and sprinkle the reserved cookies over the top. Press a sheet of plastic wrap directly onto the surface and freeze for at least 6 hours or overnight.

Step 7

Let the pan sit at room temperature for 10 minutes before scooping. Store leftovers covered in the freezer for up to 2 weeks.

Quick Tips

Blend the Cottage Cheese Until Completely Smooth

You’ll get the best results if you let the blender run longer than you think is needed. Cottage cheese has small curds that will turn into hard ice chips in the freezer if they are not totally broken down.

This step is also what makes this treat so great. It turns high-protein cottage cheese into a base that tastes just like real cheesecake batter without any lumpy texture.

Stop the blender halfway through to scrape down the sides with a spatula so no stray curds escape into the mix.

Keep Your Heavy Cream and Bowl Ice Cold

From my experience, heavy cream whips much faster and holds more volume when everything starts cold.

I recommend putting your mixing bowl and the beaters in the freezer for about ten minutes before whipping. This helps you get stiff peaks that trap plenty of air.

That trapped air is the secret to keeping your ice cream light and scoopable instead of freezing into a solid block.

Fold the Mixture Gently to Keep the Air

The cottage cheese mixture is quite thick and heavy compared to the fluffy cream. If you dump it all in at once and stir fast, you will push out all the air you just whipped in.

I’ve found that mixing in just one-third of the base first lightens the bowl and makes the rest much easier to combine.

After that, use a wide rubber spatula to cut down the center and sweep up the sides in slow circles until the streaks vanish.

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Quick Answers

Will this ice cream taste like cottage cheese?

Not at all, because blending the cottage cheese until completely silky smooth removes the curds entirely.

The vanilla, cream, and chocolate cookies take center stage, giving you a treat that tastes like cookies and cream cheesecake while providing a great protein boost.