- Like
- SHARE
- Digg
- Del
- Tumblr
- VKontakte
- Flattr
- Buffer
- Love This
- Save
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- JOIN
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
This cookies and cream cottage cheese ice cream turns your favorite ice cream flavor into a protein packed creamy dessert. 19g of protein per serving to be exact!
Creamy Cottage Cheese Ice Cream Flavor
You all loved our blackberry cheesecake cottage cheese ice cream so much, so it’s time for another cottage cheese ice cream variety! Let’s make this amazingly creamy cookies and cream cottage cheese ice cream in the food processor.
Ingredients You Need
- Cottage cheese: the star ingredient of cottage cheese ice cream is obviously cottage cheese. We recommend a full-fat cottage cheese such as 4%.
- Maple: we’re using maple as our sweetener, but you can also use honey, agave, or cane sugar.
- Vanilla extract: a little vanilla goes a long way in flavoring this cookies and cream ice cream.
- Oreo cookies: it wouldn’t be cookies and cream ice cream without crumbled oreo cookies, would it?!
try it!
Blackberry Cheesecake Cottage Cheese Ice Cream
You’ll absolutely love our blackberry cheesecake cottage cheese ice cream. It seriously tastes just like cheesecake!
- Frozen yogurt soft serve: love cookies and cream soft serve? Us too! You’ll scoop the mixture into a large plastic bag before placing in the freezer for 2 hours. This will allow you pipe the cookies and cream ice cream out of the bag and into a dish or cone.
- Ice cream: for an ice cream consistency, freeze the mixture into a loaf pan or any freezer safe container for 4 hours.
- Freezer bark: freezer bark is so fun! Spread the mixture on a parchment paper line baking sheet, and top with crushed oreos and any other toppings you’d like (we love a drizzle of peanut butter) before freezing for 4 hours before cutting the bark apart into chunks.
How to Make Cookies and Cream Cottage Cheese Ice Cream
Place cottage cheese, maple syrup, and vanilla in a high-speed food processor. Process on high until creamy. This should take around 2-4 minutes.
Add Oreos to the food processor and pulse to break them up. We prefer larger cookies and cream chunks, but feel free to pulse to your liking.
- For a frozen yogurt consistency, transfer the mixture to a large plastic bag. Remove the air from the bag and place it in the freezer for 2 hours.
- For ice cream consistency, transfer the mixture into a loaf pan or a freezer-safe container, cover and freeze for at least 4 hours.
- For freezer bark consistency, spread the mixture on a parchment paper lined baking sheet and freeze for at least 4 hours.
- For the frozen yogurt, snip off the corner of the plastic bag, and pipe the frozen yogurt into a cup or cone. Yum!
- For the ice cream, let it thaw for around 15 minutes and then scoop the ice cream into a bowl.
- For the freezer bark, cut the frozen bark into chunks before serving.
Our Favorite
Blender
Looking to upgrade your blender? Check out our favorite Vitamix Blender. It’s our favorite high-speed blender perfect for making smoothies, soups, and nut butter.
We recommend avoiding low-fat cottage cheese (~ 2% or 4%) for this recipe for a few reasons:
- Texture: full-fat cottage cheese has less water/moisture, making the texture more like ice cream and less like a freezie pop or sorbet.
- Taste: full-fat cottage cheese will give this a true cheesecake taste.
When it’s time to freeze your cottage cheese ice cream, feel free to transfer it into a bread tin, or like we’ve done, right back in the cottage cheese container!
Store your cookies and cream cottage cheese ice cream in an airtight container in the freezer for up to 3 months.
- 22 oz. 2% cottage cheese
- ½ cup maple syrup or more to taste
- 2 teaspoons pure vanilla extract
- 8 Oreo cookies + more for topping
Add the cottage cheese, maple syrup, and vanilla extract to a high-powered food processor and process on high until creamy. This can take between 2-4 minutes depending on the food processor.
Once the mixture is creamy, add the Oreos to the food processor and pulse until the Oreos begin to break up into chunks. We like to keep ours chunky, but you can mix them as much as you’d like.
For frozen yogurt consistency, transfer the mixture to a large plastic bag. Remove the air from the bag and place it in the freezer for 2 hours. For ice cream consistency, transfer the mixture into a loaf pan or a freezer-safe container, cover and freeze for at least 4 hours.
Remove the ice cream from the freezer. For the frozen yogurt, snip off the corner of the plastic bag. Be sure the hole is big enough for the cookie pieces but small enough to pipe. Pipe the frozen yogurt into a cup or cone. For the ice cream, let it thaw for around 15 minutes and then scoop the ice cream into a bowl.
Top with more crushed oreo cookies and enjoy immediately.
- The higher fat cottage cheese that is used, the less watery or “icey” the ice cream will be.
- Feel free to substitute the Oreo cookies with your favorite cookie.
- Maple syrup can be substituted with honey or agave syrup. If agave syrup is used, start with ¼ cup rather than ½ cup and add from there.
Calories: 379kcal Carbohydrates: 50g Protein: 19g Fat: 11g Fiber: 1g Sugar: 38g
About Emily Richter
Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. Em lives in Minneapolis with her husband and son, and manages FFF editorial operations as well as all things sponsorships and brand collaborations.
