This is a no-churn ice cream, which means no ice cream maker, no tempering eggs, no cooking a custard on the stove. Just cottage cheese, honey, and vanilla blended until it disappears into something rich and creamy, then frozen.
It lands at 18g of protein per serving for about 150 calories — a fraction of what a scoop of regular ice cream costs you, without tasting like a compromise.
The one step that can't be rushed: blend until it's completely smooth, with zero visible curds. Under-blending is the difference between creamy ice cream and an icy, grainy one.
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Add cottage cheese, honey, vanilla, and salt to a blender or food processor. Blend on high for 1-2 minutes, scraping down the sides, until totally smooth with zero curd texture remaining.
If using, fold in chocolate chips or crushed graham crackers by hand — don't blend them in.
Pour into a loaf pan or airtight container. Freeze for at least 4 hours, or until firm.
Let sit at room temperature for 5-10 minutes before scooping for the best soft-serve texture.
Under-blending is the most common cause — the mixture needs to be 100% smooth with no visible curds before freezing, or you'll get an icy texture instead of creamy. Blend longer than you think you need to.
No — this is a no-churn recipe. The honey and full-fat cottage cheese keep it soft enough to scoop straight from the freezer without an ice cream maker.
You can, but full-fat gives a noticeably creamier result. Low-fat versions freeze slightly harder and icier.
Up to 2 weeks in an airtight container. Texture is best in the first week.