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Protein Ice Cream: Chocolate Cottage Cheese Ice Cream

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If you haven’t tried Protein Ice Cream and love chocolate, this healthier cottage cheese ice cream is a quick and easy treat to make in a blender. If you have seconds to whirl five ingredients and a couple of hours of freezing time, you’ll love this healthier protein-filled treat!

Side view of Protein Ice Cream in a red and white bowl with chopped hazelnuts and chocolate

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Ok– ice cream is ice cream. It’s decadent and delicious, and it wouldn’t be summer (or, frankly, any season) without it.

But this protein-packed cottage cheese ice cream has a place too! It’s an equally creamy and satisfying treat that provides a healthy dessert option. And if you’re on the fence about cottage cheese ice cream, you’ll be pleasantly surprised if you try it!

Side view of cottage cottage cheese ice cream in a white and white ice cream cup with a spoon

A Personal Story

I don’t often take your time to share personal stories here on the blog… or at least I do try to limit them. But can I share one in regard to this ice cream recipe? If not, skip down to the ingredient list and tips for making this indulgent-tasting but healthy ice cream.

The Story, the Making, and Verdict:

  • Protagonist: otherwise known as the main character. In this story, my husband. THE ice cream aficionado in our house
  • Antagonist: otherwise known as the villain. Can you guess? Me, of course!
  • Scene: a too-warm summer evening in the kitchen
  • Conflict: Husband is searching for a treat, preferably chocolate and not healthy, after “surviving” on a healthy but light salad for dinner.

The Story:

I wish you could have been with me in the kitchen and seen my husband’s face when I presented the solution to his foraging through the freezer: creamy scoops of double chocolate ice cream, sprinkled with chocolate and toasted hazelnuts.

He was, at first, delighted with homemade ice cream. And when I told him it was healthier, his expression turned skeptical. Protein-packed, he was all for, but when I unwisely told him it was made with cottage cheese before taking his first bite, he was out the door.

I chased him down and persuaded one bite. Not normally a picky eater (it must have been the salad), he reluctantly agreed.

The Verdict:

The antagonist became the hero when his skepticism turned to surprise and, yes, delighted approval. Fast forward… last night, I found him scrounging in the freezer for more.

If you’re on the fence… try it once! I think you’ll love it!

How to Make Cottage Cheese Ice Cream

This ice cream doesn’t require beating as no churn ice cream does, and it certainly doesn’t require an ice cream machine! All you need is a blender or a food processor to which you add the ingredients and blend until smooth. Then… freeze.

Protein Ice Cream Topping Ideas

I like to keep it simple but be creative and add anything you like to the top! I’m loving finely chopped hazelnuts these days, and it never hurts to add a little extra chocolate to the top. I roughly chopped additional chocolate chips here.

Tips for Making Healthy Protein Ice Cream

  1. Use full-fat cottage cheese. While I’ve made this ice cream with reduced-fat cottage cheese, whole milk cottage cheese, which contains more fat, produces richer and creamier ice cream. Plus, it has a higher protein content.
  2. Blend at high speed. Be sure to mix at high speed so the ingredients will blend smoothly without any lumps.
  3. Rest on the counter before scooping. Cottage cheese ice cream can become icy when frozen. It’s important to allow it to soften on the counter for 15 to 20 minutes to make it scoopable.
  4. Stir occasionally. To ensure your cottage cheese ice cream doesn’t become too icy, fold it a couple of times after you’ve placed it into the freezer (about 30 minutes in and another at about an hour).

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Closeup view of scoops of Chocolate Cottage Cheese Ice Cream in a red and white bowl with toasted hazelnuts
Side view of Protein Ice Cream in a red and white bowl with chopped hazelnuts and chocolate

Protein Ice Cream: Chocolate Chip Cottage Ice Cream for a Healthier Treat

This Protein Ice Cream or healthier Cottage Cheese Ice Cream is an easy, delicious, 5-ingredient blender-made treat you'll love!
5 from 5 votes
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Prep Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 servings



  • 15 ounces cottage cheese whole fat
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips (dark, milk, or semi-sweet chocolate)


  • Place the cottage cheese, cocoa powder, maple syrup, vanilla extract, and chocolate chips in a blender or food processor; blend until very smooth.
  • Transfer the mixture to a shallow freezer-safe container and freeze for at least 3-4 hours. Let thaw on the counter for 15 minutes before scooping.
  • Top with more chocolate chips and nuts if you like (I'm using finely chopped hazelnuts).


Calories: 178kcal | Carbohydrates: 21g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 338mg | Potassium: 266mg | Fiber: 3g | Sugar: 15g | Vitamin A: 149IU | Calcium: 119mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dessert
Cuisine: American
Keyword: chocolate cottage cheese ice cream, cottage cheese ice cream, protein ice cream

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