Cottage Cheese Toasted S’mores Ice Cream

S’mores are one of my favorite treats, but turning them into ice cream is even better. Today I am sharing my cottage cheese toasted s’mores ice cream.

It gives you all the toasted marshmallow and chocolate flavor you love, but with a lighter feel. This dessert is also high protein, which makes it a great option when you want something sweet.

The secret here is blending the cottage cheese until it is completely smooth. It creates an ultra creamy base without needing an ice cream machine.

You do not taste the cottage cheese at all once it blends with the warm toasted marshmallows. Instead, it adds a rich, velvety texture that keeps the ice cream soft and easy to scoop.

With crunchy graham crackers and bits of chocolate in every bite, this has quickly become my favorite frozen treat to keep in the freezer.

Why I Love This Recipe

Authentic Campfire Flavor – Broiling the marshmallows infuses the entire ice cream base with a rich, caramelized toasted flavor.

No Ice Cream Maker Needed – You can make this decadent frozen treat using just a standard blender and a hand mixer.

Ultra Silky Texture – Blending cottage cheese creates a smooth, velvety base that tastes just like traditional custard.

Easy to Scoop – Melted marshmallows and whipped cream keep the ice cream soft instead of freezing rock solid.

The Ingredients

For the Toasted Marshmallow Base

• 2 cups Mini Marshmallows
• 1/2 cup Whole Milk

For the Ice Cream

• 2 1/2 cups Full Fat Cottage Cheese
• 1/2 cup Sweetened Condensed Milk
• 1 tsp Vanilla Extract
• 1/8 tsp Salt
• 1 cup Heavy Cream, Cold

For the Mix-Ins

• 4 Graham Crackers, Broken Into Pieces
• 3 oz Milk Chocolate, Chopped
• 1/2 cup Mini Marshmallows

How to Make This Recipe

Step 1

Heat the broiler and line a baking sheet with greased foil. Spread 2 cups mini marshmallows in a single layer and broil for 1 to 2 minutes, watching closely, until deeply golden and toasted. They go from golden to burnt quickly, so do not walk away.

Step 2

Warm the milk in a small saucepan over low heat until steaming. Scrape the toasted marshmallows into the milk with a greased spatula and stir until fully melted and smooth, then let cool for 20 minutes.

Step 3

Place a 9×5-inch loaf pan in the freezer. Add the marshmallow mixture, cottage cheese, sweetened condensed milk, vanilla and salt to a high-speed blender and blend for 1 to 2 minutes until completely silky.

The toasted marshmallows give real campfire flavor and help the ice cream stay smooth and scoopable.

Step 4

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

Step 5

Stir a large spoonful of the marshmallow mixture into the whipped cream to lighten it. Gently fold in the rest until smooth.

Step 6

Fold in the graham cracker pieces, chopped chocolate and remaining 1/2 cup mini marshmallows. Spread into the chilled pan, press plastic wrap onto the surface and freeze for at least 6 hours or overnight.

Step 7

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

Quick Tips

Watch the Broiler Closely

Marshmallows can go from perfectly golden to black in just a few seconds. I recommend keeping the oven door cracked slightly so you can watch them the entire time.

If your oven heats unevenly, rotate the baking sheet halfway through. This gives you an even, toasted flavor across all the marshmallows without any bitter burnt spots.

Let the Melted Marshmallows Cool

You will get the best results if you let the warm marshmallow and milk mixture cool completely to room temperature before moving forward.

If that mixture is even slightly warm when you fold it into the whipped cream, the cream will melt right away. That will leave you with a dense, icy block instead of a fluffy ice cream.

My favorite trick to speed this up is setting the bottom of the saucepan into a shallow bowl filled with cold water.

Blend Until Completely Smooth

Cottage cheese curds can make frozen treats feel gritty if you do not puree them long enough. I have found that running your high-speed blender for two full minutes breaks down every last curd.

Stop and scrape down the sides once during blending to catch any stray pieces. The mixture should look as silky and glossy as heavy cream before you stop.

More Favorites

• Cottage Cheese Protein Blueberry Cheesecake Popsicles
• Cottage Cheese Protein Chocolate Fudge Ice Cream
• Cottage Cheese Protein Fudgy Brownies
• Cottage Cheese Protein S’mores Pancakes
• Cottage Cheese Protein Salted Honey Pistachio Ice Cream

Quick Answers

Will this ice cream taste like cottage cheese or feel grainy?

Blending the base in a high-speed blender completely smooths out the curds so there is no grainy texture left behind.

The sweet condensed milk and toasted marshmallows also mellow the natural tang, giving the dessert a rich taste similar to cheesecake.