15 Creamy Cottage Cheese Ice Cream Recipes Better Than Store-Bought

Written by Joanna in Dessert

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You love ice cream, but you might be curious about a lighter, tangy, protein-packed twist that still tastes like a treat. These Creamy Cottage Cheese Ice Cream Recipes Better Than Store-Bought give you rich, silky scoops with fewer additives and more wholesome ingredients.

Inside you'll find no-churn bases, fruity swirls, decadent chocolate mixes, and creative flavors like matcha and brown butter. Each recipe uses cottage cheese as the creamy backbone, so you get a velvety texture and a hint of tang that pairs beautifully with sweet mix-ins.

You’ll get prep and freeze times, simple instructions, and serving tips for every recipe. Pin the ones you love and try a new flavor each week—these creamy cottage cheese ice cream recipes better than store-bought are perfect for satisfying cravings without the stiffness of typical store frozen desserts.

1. Creamy Cottage Cheese Ice Cream Recipes Better Than Store-Bought: Classic Vanilla Bean

This one proves cottage cheese becomes decadently smooth. It’s rich, with pure vanilla aroma and a lusciously creamy mouthfeel. The texture is silky with tiny vanilla flecks and a gentle tang.

Perfect as a base for toppings or enjoyed solo. If you love classic custard-style ice cream, you’ll appreciate its balance of sweet and tang. Prep is simple and results are scoopable and smooth after freezing.

Prep: 15 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (no-churn cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 2 tsp vanilla extract or 1 vanilla bean, seeds scraped
  • Pinch fine sea salt
  • 1 tbsp lemon juice
  • Optional: 2 tbsp honey for drizzling

Instructions

  1. Chill a mixing bowl and beaters in the fridge for 10 minutes.
  2. Blend cottage cheese and milk in a blender until very smooth, about 45–60 seconds. Scrape sides as needed.
  3. Add sugar, vanilla seeds (or extract), lemon juice, and salt. Blend another 15–20 seconds until sugar dissolves.
  4. Whip heavy cream to soft peaks in chilled bowl, about 2–3 minutes on medium speed.
  5. Fold whipped cream gently into cottage cheese mixture until evenly combined and airy.
  6. Transfer to a loaf pan, smooth top, cover tightly with plastic wrap.
  7. Freeze 4–6 hours or until firm but scoopable. Test doneness by inserting a spoon—should cut cleanly and hold a scoop.
  8. Let sit at room temperature 5–10 minutes before scooping for easy serving.

How to Serve It

Serve in chilled bowls for a slower melt. Garnish with fresh berries, a tiny drizzle of honey, and a vanilla pod for drama. Pair with espresso or shortbread cookies. Store in an airtight container up to 1 week; press parchment on top to prevent ice crystals. Make ahead the night before for parties; remove 10 minutes before serving.

2. Creamy Cottage Cheese Ice Cream Recipes Better Than Store-Bought: Chocolate Swirl Fudge

For chocolate lovers who want something a little lighter. Smooth cocoa-flavored base with bold dark chocolate swirls. The texture is creamy, with velvet chocolate pockets that melt on the tongue.

Great for date nights or a decadent snack. Fans of contrast—tangy base and rich chocolate—will adore this. It smells of cocoa and toasted sugar.

Prep: 20 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (chocolate cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 1/2 cup unsweetened cocoa powder, sifted
  • 3/4 cup powdered sugar
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 3/4 cup dark chocolate (70%), chopped
  • 2 tbsp light corn syrup or honey (for fudge ribbon)
  • Optional: 1/4 tsp instant espresso powder

Instructions

  1. Melt chopped dark chocolate with corn syrup in a small saucepan over low heat. Keep warm and glossy.
  2. Blend cottage cheese, milk, cocoa powder, powdered sugar, vanilla, and salt until very smooth, 45–60 seconds.
  3. Whip heavy cream to soft peaks, 2–3 minutes, then fold into chocolate cottage base.
  4. Spoon half the mixture into a loaf pan. Drizzle half the warm fudge over the base in zigzags.
  5. Add remaining base and top with more fudge. Use a knife to swirl gently for marbled effect.
  6. Cover and freeze 4–6 hours until firm; check for a clean scoop.
  7. If fudge hardens too firm, let rest 5–8 minutes at room temperature before serving.

How to Serve It

Scoop into chilled bowls and sprinkle with shaved dark chocolate and flaky sea salt. Pair with an iced latte or salted caramel cookies. Store in an airtight container for up to 1 week; re-swirl fudge before freezing to keep ribbons distributed. Make ahead for dinner guests and remove 10 minutes before serving.

3. Creamy Cottage Cheese Ice Cream Recipes Better Than Store-Bought: Strawberry Basil Swirl

Bright, summery, and slightly herbal. Fresh strawberries are macerated and folded into a tangy cottage cheese base, with basil adding a fragrant lift. Texture is silky with juicy fruit pockets.

Perfect for warm evenings, picnics, and kid-friendly desserts. If you like fruity, herbal notes, this one sings. The aroma is fresh and garden-like.

Prep: 15 minutes + 30 minutes maceration | Freeze: 4–6 hours | Serves: 4–6

Ingredients (fruit-forward cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • 2 tbsp sugar (for macerating berries)
  • 6 fresh basil leaves, finely chopped
  • Pinch fine sea salt
  • Optional: 1 tbsp lemon zest

Instructions

  1. Toss diced strawberries with 2 tbsp sugar. Let macerate 30 minutes until juicy.
  2. Blend cottage cheese, milk, sugar, vanilla, lemon zest, and salt until smooth, 45–60 seconds.
  3. Whip heavy cream to soft peaks, about 2–3 minutes. Fold into cottage base.
  4. Fold in chopped basil gently to distribute flavor.
  5. Spoon half the mixture into pan, dot with half the strawberries, swirl lightly with a knife. Repeat layers.
  6. Cover and freeze 4–6 hours until scoopable. Doneness: should slice smoothly with a spoon.
  7. Let sit 5 minutes before scooping to soften slightly.

How to Serve It

Serve in coupe glasses with extra basil sprigs and a strawberry fan. Drizzle with aged balsamic for a grown-up twist and pair with prosecco. Store airtight up to 5 days. Make the strawberry swirl ahead and freeze; let soften before plating for the best texture.

4. Mango Lime Cottage Cheese Ice Cream (No-Churn Tropical)

Sunshine in a bowl. Ripe mango purees into a silky base while lime brightens the flavor. The result is creamy, tropical, and slightly tangy.

Great poolside or with spicy snacks. If you crave bright fruit-forward scoops, this one hits each note. Expect a fragrant mango aroma and a refreshing finish.

Prep: 20 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (no-churn tropical cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 1 cup ripe mango puree (about 2 mangos)
  • 1/2 cup sweetened condensed milk
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1/4 cup granulated sugar (adjust to taste)
  • Pinch fine sea salt
  • Optional: 2 tbsp shredded coconut, toasted

Instructions

  1. Purée mango in blender until smooth. Measure 1 cup.
  2. Blend cottage cheese, mango puree, condensed milk, lime juice, zest, sugar, and salt until silky, about 45–60 seconds.
  3. Whip heavy cream to soft peaks (2–3 minutes). Fold into mango mixture gently.
  4. Stir in toasted coconut if using.
  5. Transfer to loaf pan, smooth top, cover and freeze 4–6 hours. Check scoopability—should be firm but malleable.
  6. Remove 5–10 minutes before serving to soften.

How to Serve It

Serve in halved mango shells or coconut bowls with lime zest and toasted coconut. Pair with spicy chips or a light rum spritzer. Store airtight up to 5 days; stir gently after thawing for even texture. Make ahead for summer parties and freeze overnight.

5. Pistachio Honey Cottage Cheese Ice Cream

Nutty and subtly sweet, this scoop balances roasted pistachios and honey. The cottage cheese base gives a slight tang that complements the nuts. Texture is creamy with a pleasant crunch.

Ideal for nut lovers and elegant dessert spreads. You’ll notice a floral honey aroma and toasted nut flavor. Pairs wonderfully with cookies or fruit.

Prep: 20 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (nutty cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 3/4 cup unsalted roasted pistachios, divided
  • 3 tbsp honey, plus extra for drizzle
  • Pinch fine sea salt
  • Optional: 1/4 tsp almond extract

Instructions

  1. Pulse 1/2 cup pistachios in a food processor to small pieces; reserve 1/4 cup for garnish.
  2. Blend cottage cheese, milk, sugar, honey, vanilla, and salt until smooth (45–60 seconds). Add almond extract if using.
  3. Whip heavy cream to soft peaks (2–3 minutes) and fold into cottage mixture.
  4. Fold in processed pistachio pieces.
  5. Pour into a loaf pan, sprinkle reserved pistachios on top, cover and freeze 4–6 hours. Test for firm scoopability.
  6. Let rest 5–10 minutes before scooping for easier serving.

How to Serve It

Spoon into delicate bowls and finish with a honey drizzle and chopped pistachios. Pair with shortbread, green tea, or dessert wine. Store in airtight container up to 1 week; press parchment on top to reduce ice crystals. Make ahead and freeze; top with fresh nuts just before serving.

6. Mocha Chip Cottage Cheese Ice Cream (Coffee Lovers)

Bold coffee and chocolate chips meet a tangy, creamy base. Espresso deepens the flavor and mini chocolate chips add crunch. The texture is silky with chocolate pops.

Perfect for morning dessert or an after-dinner pick-me-up. If you love coffee and chocolate, this will please your palate. Expect an espresso aroma and bittersweet finish.

Prep: 15 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (coffee cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 1/2 cup strong brewed espresso, cooled
  • 3/4 cup powdered sugar
  • 1/3 cup whole milk
  • 2 tbsp unsweetened cocoa powder
  • Pinch fine sea salt
  • 3/4 cup mini dark chocolate chips
  • Optional: 1 tsp vanilla extract

Instructions

  1. Brew espresso and cool to room temperature.
  2. Blend cottage cheese, milk, espresso, cocoa powder, powdered sugar, vanilla, and salt until smooth (45–60 seconds).
  3. Whip heavy cream to soft peaks (2–3 minutes) and fold into the coffee-cottage base.
  4. Fold in mini chocolate chips last to keep texture.
  5. Transfer to container, smooth surface, cover and freeze 4–6 hours until firm. Doneness: holds a rounded scoop.
  6. Let soften 5 minutes before scooping.

How to Serve It

Serve with a dusting of cocoa and a few espresso beans. Pair with biscotti or a dark roast coffee. Store airtight up to 1 week; stir chips before serving if they settle. Make a double batch for entertaining.

7. Blueberry Lemon Cottage Cheese Ice Cream (Fresh & Tangy)

Bright and slightly tart, this recipe blends blueberry compote with a lemon-scented cottage base. Texture is smooth with jelly-like fruit ribbons.

Perfect for brunch or picnic desserts. If you love bright fruit flavors, this one tastes like summer. Smell is citrusy with berry sweetness.

Prep: 20 minutes + 15 minutes compote | Freeze: 4–6 hours | Serves: 4–6

Ingredients (berry cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 cups fresh or frozen blueberries
  • 2 tbsp sugar (for compote)
  • 1 tsp vanilla extract
  • Pinch fine sea salt

Instructions

  1. Make blueberry compote: simmer blueberries with 2 tbsp sugar and 1 tbsp lemon juice over medium heat 8–10 minutes until thickened. Cool.
  2. Blend cottage cheese, milk, sugar, lemon zest, remaining lemon juice, vanilla, and salt until smooth (45–60 seconds).
  3. Whip heavy cream to soft peaks (2–3 minutes). Fold into cottage mixture.
  4. Spoon half base into pan, dollop compote, swirl lightly with knife. Repeat.
  5. Cover and freeze 4–6 hours; check for a clean scoop.
  6. Remove 5 minutes before serving to soften.

How to Serve It

Scoop into dessert glasses and top with fresh blueberries and lemon zest. Pair with shortbread or a light sparkling wine. Store for up to 5 days in an airtight container. Make compote ahead and fold in before freezing for quick desserts.

8. Brown Butter Peach Cottage Cheese Ice Cream

Slightly nutty brown butter deepens the flavor of roasted peaches in this creamy scoop. The cottage cheese base keeps it tangy and smooth. The texture is rich and slightly silky.

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Great for late-summer desserts or dinner parties. Fans of caramelized flavors and stone fruit will love it. Smell is warm and toasty.

Prep: 25 minutes (includes browning butter) | Freeze: 4–6 hours | Serves: 4–6

Ingredients (seasonal cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 2 cups peeled, chopped peaches (fresh or thawed)
  • 1/4 cup unsalted butter (to brown)
  • 1 tsp vanilla extract
  • Pinch fine sea salt
  • Optional: 1 tbsp bourbon

Instructions

  1. Brown butter: melt 1/4 cup butter in a light pan over medium heat until nutty brown and fragrant, about 4–6 minutes. Cool slightly.
  2. Sauté peaches in a tablespoon of browned butter until caramelized, about 5 minutes. Cool.
  3. Blend cottage cheese, milk, sugar, vanilla, and salt until smooth (45–60 seconds).
  4. Whip heavy cream to soft peaks (2–3 minutes) and fold into base.
  5. Fold in cooled peaches and 1–2 tbsp browned butter for flavor. Add bourbon if using.
  6. Transfer to pan, cover and freeze 4–6 hours. Doneness: scoop holds shape but yields easily.
  7. Rest 5–8 minutes before serving.

How to Serve It

Serve in chilled bowls with warm peach slices and a drizzle of browned butter. Pair with late-harvest wine or almond biscotti. Store in airtight container up to 5 days. Make ahead and reheat peaches slightly to serve warm over cold ice cream.

9. Matcha White Chocolate Cottage Cheese Ice Cream

Earthy matcha and sweet white chocolate make a sophisticated combo here. The cottage cheese adds silk and a tiny tang. Texture is smooth with delicate chocolate ribbons.

Great for afternoon tea or a refined dessert. Matcha fans and white chocolate lovers will both enjoy this. Aroma is grassy and sweet.

Prep: 20 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (green tea cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 2 tbsp ceremonial-grade matcha powder, sifted
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips or chopped white chocolate
  • Pinch fine sea salt
  • Optional: 1 tbsp sweetened condensed milk

Instructions

  1. Dissolve matcha in 2 tbsp warm milk to make a smooth paste.
  2. Blend cottage cheese, remaining milk, sugar, vanilla, condensed milk (if using), salt, and matcha paste until smooth (45–60 seconds).
  3. Whip heavy cream to soft peaks (2–3 minutes) and fold into matcha base.
  4. Fold in white chocolate chips gently.
  5. Transfer to pan, smooth, cover and freeze 4–6 hours. Look for a firm, scoopable texture.
  6. Let sit 5 minutes before scooping.

How to Serve It

Garnish with white chocolate shavings and a light dusting of matcha. Pair with green tea cookies or jasmine tea. Store airtight up to 1 week. Make the night before for a tea-party-ready dessert.

10. Salted Caramel Swirl Cottage Cheese Ice Cream

Sweet and salty meet a tangy base. Homemade salted caramel ribbons swirl through an airy cottage cheese ice cream. Texture is creamy with gooey caramel pockets.

Perfect after hearty meals or for a nostalgic treat. Fans of salted caramel will love the balance. Expect warm brown-sugar notes and a touch of sea salt.

Prep: 25 minutes (caramel included) | Freeze: 4–6 hours | Serves: 4–6

Ingredients (salted caramel cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 1 cup granulated sugar (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 3 tbsp unsalted butter (for caramel)
  • 1 tsp flaky sea salt, plus extra to finish
  • Optional: 1 tbsp corn syrup

Instructions

  1. Make caramel: heat 1 cup sugar in a pan over medium, swirling occasionally until amber. Add 3 tbsp butter, then slowly add 1/2 cup heavy cream (careful of splatter). Stir until smooth; remove from heat and stir in 1 tsp flaky salt. Cool.
  2. Blend cottage cheese, milk, sugar, and vanilla until smooth (45–60 seconds).
  3. Whip heavy cream to soft peaks (2–3 minutes) and fold into base.
  4. Spoon half the base into pan, drizzle half cooled caramel, swirl with knife. Repeat with remaining base and caramel.
  5. Cover and freeze 4–6 hours until scoopable. Doneness: firm with soft ribbons of caramel.
  6. Let sit 5–10 minutes before serving.

How to Serve It

Top with extra flaky sea salt and a thin caramel drizzle. Pair with espresso or apple slices. Store airtight up to 1 week; press parchment atop to prevent ice crystals. Make caramel a day ahead for convenience.

11. Peanut Butter Cup Cottage Cheese Ice Cream

Creamy peanut butter blended into a cottage base with chocolate chunks. It’s rich, nutty, and slightly tangy. Texture is velvety with chewy chocolate bits.

Great for kids and peanut butter fans. Expect a roasted nut aroma and chocolate finish. Makes a hearty, satisfying scoop.

Prep: 20 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (peanut butter cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 1/2 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped peanut butter cups or chopped peanuts
  • Pinch fine sea salt

Instructions

  1. Blend cottage cheese, milk, peanut butter, sugar, vanilla, and salt until smooth (45–60 seconds).
  2. Whip heavy cream to soft peaks (2–3 minutes) and fold into base.
  3. Fold in chocolate chips and chopped peanut butter cups.
  4. Transfer to pan, smooth, cover and freeze 4–6 hours until firm.
  5. Doneness: scoop should be firm and hold shape.
  6. Let soften 5 minutes before scooping.

How to Serve It

Top with chopped peanut butter cups and a drizzle of melted peanut butter. Pair with chocolate cookies or a cold milkshake. Store airtight up to 1 week. Make a batch for birthdays or weekend treats.

12. Cinnamon Roll Cottage Cheese Ice Cream

All the cozy notes of a cinnamon roll in a chilled, creamy form. Cinnamon and a sweet swirl mimic the cinnamon filling. Texture is smooth and slightly spiced.

Perfect for brunch or chilly afternoons. If you love baked goods flavors, this will feel familiar and comforting. Smell is warm cinnamon and brown sugar.

Prep: 20 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (spiced cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup brown sugar, packed
  • 1/3 cup whole milk
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • Pinch fine sea salt
  • 1/3 cup brown sugar + 1 tbsp butter for swirl
  • Optional: 1/4 cup raisins or chopped pecans

Instructions

  1. Make cinnamon swirl: melt 1 tbsp butter with 1/3 cup brown sugar and 1 tsp cinnamon until syrupy. Cool.
  2. Blend cottage cheese, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth (45–60 seconds).
  3. Whip heavy cream to soft peaks (2–3 minutes) and fold into base.
  4. Fold in raisins or pecans if using.
  5. Place half the base into pan, spoon cinnamon swirl, swirl gently. Add remaining base and repeat.
  6. Freeze 4–6 hours until scoopable. Doneness: smooth scoop with visible swirl.
  7. Soften 5 minutes before serving.

How to Serve It

Serve with a mini warm cinnamon roll or a dusting of cinnamon sugar. Pair with chai latte or black coffee. Store in airtight container up to 5 days; add swirl fresh before serving if possible. Great make-ahead brunch treat.

13. Lemon Blueberry Cheesecake Cottage Cheese Ice Cream

Creamy, tangy, and slightly crunchy from graham cracker crumbs. This tastes like scoopable cheesecake with blueberry ribbons. Cottage cheese gives a delicate tang similar to cream cheese.

Ideal when you want cheesecake without baking. Fans of lemon and berries will adore this. Expect a citrusy aroma and creamy texture.

Prep: 20 minutes + 10 minutes compote | Freeze: 4–6 hours | Serves: 4–6

Ingredients (cheesecake-style cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup powdered sugar
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup blueberry compote (see below)
  • 1/2 cup graham cracker crumbs, plus extra for topping
  • Pinch fine sea salt

Instructions

  1. Make compote: simmer 1 cup blueberries with 2 tbsp sugar and 1 tbsp lemon juice 8–10 minutes, cool.
  2. Blend cottage cheese, milk, powdered sugar, lemon zest, lemon juice, vanilla, and salt until smooth (45–60 seconds).
  3. Whip heavy cream to soft peaks (2–3 minutes) and fold into base.
  4. Fold in 1/2 cup graham crumbs for texture.
  5. Layer half the base into pan, spoon compote, swirl, repeat. Sprinkle more graham crumbs on top.
  6. Freeze 4–6 hours; doneness: tidy scoop with compote ribbons.
  7. Let soften 5 minutes before scooping.

How to Serve It

Serve with extra graham crumbs and a lemon wedge. Pair with sparkling water or light white wine. Store airtight up to 5 days. Make compote ahead for quick builds.

14. Mint Chip Cottage Cheese Ice Cream (Fresh & Cool)

Refreshing mint and crunchy chocolate chips brighten the creamy cottage base. Lightly sweet and cool, the texture is silky with chocolate crunch.

Great after spicy meals or with chocolate desserts. Mint lovers and chocoholics will both enjoy this. Smell is cool and herbaceous.

Prep: 15 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (minty cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 2 tsp peppermint extract (or 1/4 cup fresh mint leaves blended)
  • 1 cup mini dark chocolate chips
  • Pinch fine sea salt
  • Optional: 2 drops green food coloring for color

Instructions

  1. If using fresh mint, blend leaves with milk and strain.
  2. Blend cottage cheese, milk (mint-infused or plain), sugar, peppermint extract, and salt until smooth (45–60 seconds). Add green tint if desired.
  3. Whip heavy cream to soft peaks (2–3 minutes) and fold into base.
  4. Fold in mini chocolate chips.
  5. Transfer to pan, cover and freeze 4–6 hours until scoopable. Doneness: firm but creamy scoop.
  6. Rest 5 minutes before scooping.

How to Serve It

Top with fresh mint and extra chocolate chips. Pair with brownie bites or mint tea. Store airtight up to 1 week. Make ahead for summer gatherings or St. Patrick’s Day treats.

15. Pumpkin Spice Cottage Cheese Ice Cream

Comforting pumpkin spice in a chilled, creamy scoop. Pumpkin puree and warming spices complement the tang of cottage cheese. Texture is velvety and smooth.

Ideal for fall desserts and holiday menus. If you love pumpkin pie flavors, this feels familiar and bright. Smell is spicy and sweet.

Prep: 20 minutes | Freeze: 4–6 hours | Serves: 4–6

Ingredients (seasonal pumpkin cottage cheese ice cream)

  • 2 cups full-fat cottage cheese
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Pinch fine sea salt
  • Optional: 1/4 cup chopped toasted pecans

Instructions

  1. Blend cottage cheese, pumpkin puree, milk, sugar, pumpkin pie spice, vanilla, and salt until smooth (45–60 seconds).
  2. Whip heavy cream to soft peaks (2–3 minutes) and fold into pumpkin mixture.
  3. Fold in toasted pecans if using.
  4. Pour into pan, smooth top, cover and freeze 4–6 hours. Doneness: firm scoop with creamy texture.
  5. Let soften 5 minutes before scooping.

How to Serve It

Serve with gingersnap crumbs and a cinnamon stick. Pair with spiced cider or espresso. Store airtight up to 5 days. Make ahead for Thanksgiving; top with pecans just before serving.

Creamy Cottage Cheese Ice Cream Recipes Better Than Store-Bought offer variety and approachable techniques for every taste. You’ve seen fruity, nutty, chocolatey, and seasonal picks that keep the texture silky and the flavors bright. Try one tonight or pin a few to build a flavor rotation for the month.

Which flavor are you bookmarking first? Share with friends and family, and save this list to your favorite Pinterest board so you can find these recipes when cravings hit. Enjoy experimenting with cottage cheese as your secret to rich, creamy homemade ice cream!

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