Cottage Cheese Ice Cream is a surprising and delightful twist on traditional frozen desserts. This creamy creation blends the tangy richness of cottage cheese with the smooth sweetness of heavy cream, delivering a luscious, high-protein treat that’s as satisfying as it is unexpected. Enhanced with a touch of vanilla, a hint of lemon zest, and finished with a drizzle of olive oil, this dessert offers a sophisticated flavor profile that elevates each bite.

Whether you're curious to try a trendy new treat or looking for a healthier alternative to traditional ice cream, this recipe delivers indulgence with a fresh perspective.

Before you get started

Here’s a quick prep checklist to make the process smooth from blend to freeze:

Use full-fat cottage cheese for the creamiest result
Zest your lemon in advance if using
Set out all ingredients and allow the cottage cheese and cream to come to a cool room temperature for easier blending
Use a high-powered blender like a Vitamix for best consistency
Prepare your Ninja Creami pint container or another freezer-safe container with a lid
Ensure there's enough space in your freezer to freeze the mixture flat and undisturbed for 24 hours
Have a wooden spatula ready for scraping and mixing if needed
Get your finishing toppings ready: high-quality olive oil and flaky salt

Once prepped, you’re ready to blend up something unique and delicious.

What You Need To Make Cottage Cheese Ice Cream

For full ingredient quantities and nutritional information, refer to the recipe card below. Here's what you’ll need:

Full-fat cottage cheese
Heavy cream
Sugar (adjustable to taste)
Vanilla extract
Lemon zest (optional)
Salt

These simple ingredients combine to create a creamy base that’s both indulgent and refreshingly different.

How To Make Cottage Cheese Ice Cream

Step 1

Add the full-fat cottage cheese, heavy cream, sugar, vanilla extract, lemon zest, and salt into a blender. Blend until completely smooth and creamy, scraping down the sides as needed.

Step 2

Taste the blended mixture and adjust the sweetness if necessary. Once ready, pour the mixture into a Ninja Creami pint container or any freezer-safe container, making sure not to exceed the max fill line. Seal with a lid.

Step 3

Place the container in the freezer and freeze for a full 24 hours to ensure the mixture is solid and ready for processing.

Step 4

After 24 hours, remove the container from the freezer and insert it into the Ninja Creami machine. Use the “Ice Cream” function to process the frozen base. If the texture isn't creamy enough after the first spin, use the “Re-spin” function once more.

Step 5

Once the desired consistency is reached, scoop the ice cream into serving bowls. Drizzle lightly with olive oil and sprinkle with flaky sea salt for a sophisticated finish.

Frequently Asked Questions

Can I make this without a Ninja Creami?

Yes, you can freeze the mixture in a shallow dish and stir every 30 minutes for 2–3 hours, or use a standard ice cream maker.

What type of cottage cheese works best?

Use full-fat, small-curd cottage cheese for the creamiest texture and best flavor.

Can I skip the lemon zest?

Yes, it’s optional. The lemon adds a bright note, but the ice cream is still delicious without it.

How long does this ice cream last in the freezer?

For best texture and flavor, enjoy within 1 week. Let it soften slightly at room temperature before serving.

Can I add mix-ins?

Absolutely. Stir in mini chocolate chips, berries, or a swirl of jam after the first spin for extra flavor.