You want homemade frozen dessert that’s creamy, protein-packed, and needs no special tools. Learning how to make cottage cheese ice cream without an ice cream maker gives you a quick, healthy treat that comes together in under an hour plus freeze time. This no-churn cottage cheese ice cream method uses a blender or food processor, pantry-friendly ingredients, and simple stirring tricks so you’ll have scoopable results every time.
Below you’ll find exact measurements, step-by-step instructions, troubleshooting tips, and serving ideas so you can make cottage cheese ice cream without an ice cream maker today.
What You’ll Need (Ingredients + Tools)
- Ingredients
- 2 cups full-fat cottage cheese (drain briefly if very wet)
- 1 cup whole milk (use 2% if preferred)
- 1/2 cup granulated sugar or 1/3 cup honey/maple syrup
- 1 tsp vanilla extract
- Optional: 2 tbsp heavy cream for extra richness, zest of 1 lemon, or 1 cup berries/chocolate chips
- Tools
- High-speed blender or food processor
- Freezer-safe loaf pan or shallow container
- Spatula, whisk, and airtight storage container
Quick tip: Use full-fat cottage cheese for best texture. Low-fat versions can freeze icy.
Preparing Your Ingredients
- Chill the cottage cheese and milk in the fridge for at least 30 minutes.
- If you prefer smoother ice cream, briefly drain cottage cheese in a fine sieve for 10 minutes.
- Measure sweetener and flavorings so you can blend quickly.
- If adding fruit, chop or mash it fine so it mixes evenly.
Pro tip: Cold ingredients help the mixture emulsify faster. If your blender struggles, blend in two short bursts to avoid heating the mix.
Step-by-Step Instructions (No-Churn Method)
- Blend the base
- Add 2 cups cottage cheese, 1 cup milk, 1/2 cup sugar, and 1 tsp vanilla to the blender.
- Blend on high for 30–60 seconds until silky and smooth.
- Adjust texture
- Taste and add 2 tbsp heavy cream or extra sweetener if you want richer flavor.
- Stir in zest, fruit, or chocolate chips by hand.
- Freeze and fold
- Pour the mixture into a shallow freezer-safe pan. Cover and freeze 45–60 minutes.
- Every 30 minutes, remove and vigorously stir or whisk to break ice crystals. Repeat 3–4 times until scoopable.
- Final freeze
- After the last stir, freeze 2–4 hours until firm.
Why this works: Blending turns curds into a smooth base while repeated stirring stops large ice crystals from forming, mimicking a churn.
Warnings:
- Don’t skip the folding step. It prevents grainy texture.
- Keep the pan shallow for faster, more even freezing.
Serving, Storage, and Variations
- Serve within 24–48 hours for best texture. Let sit 5–10 minutes at room temperature before scooping.
- Store in an airtight container for up to 1 week; thaw slightly before serving.
- Flavor variations:
- Berry swirl: Fold in 1 cup pureed berries before final freeze.
- Chocolate: Stir 1/3 cup cocoa powder and 1/2 cup chocolate chips into the base.
- Citrus: Add 2 tbsp lemon or orange zest and a splash of juice.
- Time-saving shortcut: Freeze in individual silicone molds for fast portioning.
Troubleshooting:
- If your ice cream is icy, return it to the blender with 2 tbsp cream and re-blend before refreezing.
- If too soft, increase initial freeze time or add 1–2 tbsp powdered milk to improve body.
You’ve learned how to make cottage cheese ice cream without an ice cream maker, using simple tools and household ingredients. This no-churn recipe gives a creamy, protein-rich dessert you can customize any way you like. Pin this guide for your next hot day, save it for easy weeknight dessert, and share with friends who want a quick, scoopable treat. Which flavor will you try first?