Can you turn cottage cheese into ice cream?

Absolutely! Blending cottage cheese until smooth gives it a creamy texture that’s perfect for an ice cream base. When combined with a sweetener and whipped topping, it freezes into a scoopable, soft bar without needing an ice cream maker. It’s a wonderful protein-rich swap for classic ice cream, just like you see in these Cottage Cheese Ice Cream Bars.

Why is my cottage cheese ice cream so hard?

Homemade cottage cheese ice cream often freezes harder than store-bought due to less fat and fewer stabilizers. To keep Cottage Cheese Ice Cream Bars creamy, let them rest at room temperature for five minutes before eating, or blend in a tablespoon of milk or non-dairy alternative to the base for extra softness.

Can I use cottage cheese instead of cream cheese for cheesecake?

Yes, you can! Cottage cheese makes an excellent swap for cream cheese in no-bake cheesecakes and creamy desserts. It offers a lighter texture and boosts the protein count. Just be sure to blend thoroughly for a silky finish, much like in these No-Bake Strawberry Cheesecake Bars .

Is ice cream made with cottage cheese any good?

If you love a creamy, refreshing dessert, you’ll enjoy ice cream made with cottage cheese. It delivers a rich mouthfeel and a subtle tang, all with extra protein and less sugar. The texture is reminiscent of classic creamy bars with a slight cheesecake vibe, making Cottage Cheese Ice Cream Bars my go-to for healthy indulgence.

Easy Cottage Cheese Ice Cream Bars With Just 4-Ingredient

Description

These creamy, Cottage Cheese Ice Cream Bars are like homemade Klondike treats, but with four simple ingredients and zero guilt, deliciously low carb, high in protein, and perfect for a no‑bake dessert adventure.

Ingredients

Scale

1 1/2 cups (354g) 4% cottage cheese

1/4 (2 fl oz) cup sugar‑free sweetener

1 1/2 cups (136g) zero sugar frozen whipped topping (thawed) or homemade whipped cream

1 (9 or 10 oz) bag sugar‑free dark chocolate chips

Instructions

1. Line an 8‑inch square pan with plastic wrap, leaving overhang.

2. Blend cottage cheese and sweetener until completely smooth, scraping down as needed.

3. Fold in thawed whipped topping until evenly incorporated.

4. Spread mixture in pan, smooth surface, freeze at least 4 hours or overnight.

5. Lift frozen block out using plastic wrap, cut into 4 squares, and refreeze briefly.

6. Melt chocolate chips in 30‑second intervals, stirring until smooth and slightly cooled.

7. Dip each frozen square into chocolate, allow excess to drip off, place on parchment.

8. Freeze again until chocolate firms, about 15–20 minutes. Store bars individually wrapped in the freezer.

Notes

Use high‑protein 4 % cottage cheese (13–14 g protein per ½ cup) for best texture.

If using sugar‑free condensed coconut milk as sweetener, make 6 smaller bars to reduce net carbs.

You can substitute zero‑sugar whipped topping with whipped heavy cream (¾ cup) and add extra sweetener.

Feel free to add a pinch of vanilla bean or your favorite keto‑friendly flavor boosts like nuts or cinnamon.

Prep Time: 30 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 342
Sugar: 3 g
Sodium: 306 mg
Fat: 23 g
Saturated Fat: 15 g
Carbohydrates: 43 g
Fiber: 31 g
Protein: 10 g