2-ingredient cottage cheese ice cream might sound odd at first, but the moment I saw it trending on TikTok, I had to try it. Cottage cheese? For dessert? I was skeptical. But the comments raved — “creamy,” “tastes like cheesecake,” “my favorite summer treat.” I blended full-fat cottage cheese with peanut butter and froze it. A few hours later, I scooped out the smoothest, richest ice cream I’d made in ages.
This recipe isn’t just a fad. It’s low-carb, sugar-free, and high in protein. And the best part? You can customize it a dozen ways to fit your cravings — from fruity and fresh to rich and chocolatey. If you’re following a keto plan, or just want an easy, clean dessert, this one’s for you.
How I Fell in Love with a Viral Dessert
From Doubt to Delight in One Scoop
The first time I tried this, I wasn’t planning on creating a new dessert. It was a hot Sunday afternoon. The kids were sweaty and restless. I had no snacks ready and didn’t feel like baking. But I did have a tub of full-fat cottage cheese that needed using — and a spoonful of almond butter left in the jar. That’s when I remembered seeing people online whip those together into ice cream.
So I grabbed my blender, gave it a quick spin, and popped the mix into the freezer.
After dinner, I scooped it into little bowls, added a few keto chocolate chips, and handed them out. My daughter took a bite, raised her eyebrows, and said, “Wait, this is actually ice cream?”
That’s when I knew we had something special.
This wasn’t like the sugar-free chocolate mousse I’d made last month — which the kids only sort of liked. This one they devoured.
2-Ingredient Cottage Cheese Ice Cream
Equipment
- blender or food processor
- rubber spatula
- freezer-safe shallow container
- measuring cups and spoons
- scoop or spoon for serving
Ingredients
- 1 cup full-fat cottage cheese
- 2 tbsp nut butter (peanut, almond, or cashew) or keto sweetener
Instructions
- Add full-fat cottage cheese and nut butter (or keto sweetener) to a blender or food processor.
- Blend on high until completely smooth and creamy, with no visible lumps or curds.
- Taste the mixture and adjust sweetness if needed. Blend again if adding more sweetener.
- Pour mixture into a shallow freezer-safe dish and smooth the top with a spatula.
- Freeze for 2–3 hours until firm. For best scooping, let sit 5–10 minutes before serving.
Notes
Why Cottage Cheese Works for Ice Cream
Cottage cheese might not seem like a dessert ingredient, but its natural creaminess and protein-rich content make it the perfect base for frozen treats. When blended, it turns silky smooth — no curds, no lumps, no tangy aftertaste. Just rich, creamy texture that mimics traditional ice cream.
Even better? It’s packed with casein protein, low in carbs, and completely customizable. You can go sweet, fruity, nutty, or even throw in espresso powder for a mocha vibe.
And since you don’t need an ice cream maker, it’s even easier than my no-churn matcha ice cream recipe. Just blend, freeze, and scoop.
Why It’s a Smart Choice
Keto-Friendly, Sugar-Free, and High-Protein
If you’re following a keto or low-carb lifestyle, desserts can often feel like a trap. Either they’re full of sugar substitutes that taste off, or they require complicated steps. This 2-ingredient cottage cheese ice cream skips all of that.
A half-cup of full-fat cottage cheese has around 14 grams of protein and only 3–4 grams of carbs. No hidden starches, no fake filler. Add a keto-friendly flavor like almond butter or sugar-free chocolate chips, and you’ve got a dessert that feels indulgent but stays within your macros.
Even better, it helps you meet your protein goals—without needing protein powder. It’s ideal after a workout, or when you want a snack that satisfies without spiking blood sugar. Unlike many frozen treats, this one doesn’t leave you feeling bloated or sluggish.
Want more recipes that pack flavor and protein together? Try Chef Joudia’s sourdough protein pancakes — a perfect breakfast or post-workout refuel.
How Cottage Cheese Becomes Ice Cream
It sounds strange at first, but cottage cheese transforms completely when blended. The curds disappear, and what’s left is a rich, creamy base that feels like custard. It’s not icy, and it holds flavor really well — especially nut butters, fruits, and natural sweeteners.
Here’s the science: cottage cheese is made mostly of casein protein, which has a naturally thick, stable texture. When whipped, it traps air just like cream would. And since it’s already dense, it freezes into a scoopable texture with almost no ice crystals.
The result is smoother than many coconut milk–based keto desserts — like the one I tried with keto pumpkin mousse, which sometimes came out gritty. This one? Always velvety.
Step-by-Step Instructions + Flavor Variations
How to Make 2-Ingredient Cottage Cheese Ice Cream
This base recipe is incredibly simple — you don’t need an ice cream maker or fancy tools. Just a blender, two real ingredients, and a freezer-safe container.
Ingredients (Base Version):
- 1 cup full-fat cottage cheese (avoid low-fat versions for best texture)
- 2 tablespoons nut butter (peanut, almond, or cashew) or 1–2 tbsp keto-friendly sweetener (like monk fruit or allulose)
Instructions:
- Add the cottage cheese and nut butter (or sweetener) to a blender or food processor.
- Blend on high until completely smooth and creamy — no lumps!
- Taste and adjust sweetness if needed.
- Pour into a shallow, freezer-safe dish.
- Freeze for 2–3 hours until firm.
- Let it sit at room temp for 5–10 minutes before scooping.
That’s it. Seriously. You now have creamy, scoopable cottage cheese ice cream with no churn, no sugar, and a whole lot of protein.
Want to make it even easier? Pre-portion it into silicone molds like you would with homemade frozen yogurt bites — perfect for snacks or portion control.
4 Flavor Ideas You’ll Love
This recipe is your blank canvas. You can make it fruity, chocolatey, nutty, or even coffee-flavored. Here are my favorites that have become staples in our freezer:
1. Chocolate Peanut Butter Crunch
- Base: Add 1 tbsp unsweetened cocoa powder to the blend.
- Mix-in: Stir in 1 tbsp chopped sugar-free chocolate or crushed keto cookies before freezing.
- Pair with: keto chocolate bark for double chocolate night.
2. Lemon Blueberry Cheesecake
- Base: Add 1 tsp lemon zest + 1 tbsp allulose or monk fruit.
- Mix-in: Fold in mashed blueberries (fresh or frozen) after blending.
- Optional: Add a swirl of softened keto cheesecake filling for richness.
3. Mocha Espresso
- Base: Blend 1 tsp instant espresso powder + 1 tbsp cocoa powder into the mix.
- Top with: A sprinkle of shaved dark chocolate before serving.
4. Strawberry Swirl
- Base: Blend half the strawberries with cottage cheese; slice the rest.
- Swirl in the sliced berries after blending for a ripple effect.
These combos remind me of how Chef Joudia loves playing with texture and flavor — just like she does in her anti-inflammatory smoothie that uses herbs and fruit for both taste and balance.
FAQs, Storage, and Final Thoughts
How long does cottage cheese ice cream last in the freezer?
It stays fresh for about 5 to 7 days when stored in an airtight container. After that, it may become harder or develop ice crystals. To enjoy it at the perfect texture, let it sit at room temperature for about 5–10 minutes before scooping.
You can also portion it into individual containers when freezing. That way, it’s easier to grab a quick snack without waiting for the whole batch to soften.
Does it really taste like ice cream?
You can also portion it into individual containers when freezing. That way, it’s easier to grab a quick snack without waiting for the whole batch to soften.
Is cottage cheese ice cream good for a keto diet?
Yes — as long as you use full-fat, unsweetened cottage cheese and avoid ingredients with added sugar. It’s naturally high in protein and fat while being very low in carbohydrates, which makes it perfect for keto or low-carb eating plans.
Can I meal-prep this for the week?
Definitely. You can blend a double batch and freeze it in small, pre-portioned containers. This makes it easy to grab a quick treat without needing to scoop from a frozen block. Just thaw each portion for a few minutes before enjoying.
Conclusion
Whether you’re eating low-carb, high-protein, or simply craving something easy and satisfying, 2-ingredient cottage cheese ice cream fits right into your life. It’s fast, customizable, and full of flavor — all with clean ingredients you likely already have.
No ice cream maker. No complicated steps. Just a blender, a freezer, and a little curiosity. Once you try it, it might just become your favorite new frozen treat.
