Kitchen notes · a little help before you start
Cottage Cheese Ice Cream Recipe
Cottage Cheese Ice Cream Recipe is made with cottage cheese, honey, and pure vanilla extract.
- Prep
- 10 min
- Total
- 250 min
- Original yield
- Serves 4
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Get to know the ingredients
cottage cheese
In the method: Add the cottage cheese, honey, and vanilla to a blender.
honey (or to taste)
In the method: Add the cottage cheese, honey, and vanilla to a blender.
pure vanilla extract
In the method: Add the cottage cheese, honey, and vanilla to a blender.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 cups cottage cheeseIngredient note
Source: 2 to 3 tablespoons honey (or to taste); upper source range endpoint used for shopping.Ingredient note
Source: ½ teaspoon pure vanilla extractIngredient note
Source: 2 to 3 sheets graham crackers (broken into pieces); upper source range endpoint used for shopping.Ingredient note
Source: 1 cup fresh raspberries
How to make it
0 of 3 steps completeMake room for Cottage Cheese Ice Cream Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Seal the container and freeze for 4 hours*.
A few questions you might have
What should I prepare first?
Set out the blender. Start with this step: Blend.
Which preparation step should I plan for?
Prepare the blending equipment before that stage of the recipe.
What happens at the end?
Seal the container and freeze for 4 hours*.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Freezing: I suggest not freezing much past 4 hours as ice crystals will start to form. For a smoother consistency, stir through the ice cream every 30 minutes until frozen. Choose Full-Fat Cottage Cheese : Use full-fat cottage cheese to achieve a creamier ice cream with fewer ice crystals. Raspberries: If you can’t get fresh raspberries, you can use frozen ones, but thaw them before blending. Blend Thoroughly : Blend the cottage cheese until completely smooth before adding the mix-ins. Scoop Smoothly : Allow the ice cream to sit at room temperature for 20 to 30 minutes before scooping out the ice cream.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.