Go Back
Creamy high protein cottage cheese ice cream topped with chocolate shavings and honey
Paula

The Creamiest High Protein Cottage Cheese Ice Cream (Chocolate Protein, No Churn) You'll Ever Make

This High Protein Cottage Cheese Ice Cream (Chocolate Protein, No Churn) is rich, chocolatey, and good for you, made easily in a blender without an ice cream maker.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 6 hours
Servings: 4 Portionen
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 cups full-fat cottage cheese
  • 2 scoops chocolate protein powder approximately 60g
  • 2 tablespoons unsweetened cocoa powder
  • 2 –3 tablespoons honey or pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened almond milk or milk of choice
Optional Mix-Ins & Toppings
  • 2 tablespoons mini chocolate chips
  • 2 tablespoons peanut butter or almond butter
  • 1/8 teaspoon pinch of sea salt
  • Crushed graham crackers as desired

Method
 

  1. Add 1/4 cup almond milk to the blender first, then add 2 cups of full-fat cottage cheese, 2 scoops of chocolate protein powder, 2 tablespoons cocoa powder, 2–3 tablespoons honey or maple syrup, and 1 teaspoon vanilla extract.
  2. Blend on high for 60 to 90 seconds until completely smooth and glossy, resembling a thick chocolate mousse.
  3. Taste the mixture and adjust sweetness or chocolate flavor if needed before folding in any mix-ins like mini chocolate chips.
  4. Pour the mixture into a freezer-safe container, smoothing the top evenly and pressing plastic wrap directly onto the surface to prevent ice crystals.
  5. Freeze for at least 4 to 6 hours or overnight for the best texture, then let sit for 5 to 8 minutes before scooping.