We tried the viral cottage cheese ice cream trend on TikTok and let me tell you… I was SKEPTICAL… mostly because I strongly dislike cottage cheese. BUT I am willing to try anything adventurous when it comes to food. I created this pineapple vanilla bean version of cottage cheese ice cream because I was inspired by my love for Pineapple Dole Whip.
Since this recipe made it to the blog, you’re probably thinking I must have loved the cottage cheese ice cream. Truth be told, I HATED it the first time I tried it. It was a total FAIL! I’m never satisfied with a recipe until it tastes good and believe me, pineapple cottage cheese ice cream tastes terrible if you don’t use enough sweet to counterbalance the sour curd and tart pineapple. Lesson learned! I continued to perfect my recipe until I felt that it was good enough to eat again and again!
Why make Cottage Cheese Ice Cream?
There is no churning required, so this recipe is extremely easy and quick to make. Several health experts tout the high protein content of cottage cheese to be better than your average scoop of ice cream, but I’ll be honest, there’s enough sugar in this ice cream that I won’t tell you it’s healthy. So if there are no real health benefits to eating this, why should you make cottage cheese ice cream? Just to satisfy your curiosity.
Equipment used
- Food Processor or High Speed Blender
- Loaf Pan (I love my gorgeous Caraway pan!)
- Ice Cream Scoop (for serving)
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Ingredients
- Cottage Cheese (I used 4% milkfat)
- Honey
- Turbinado Sugar
- Pureed Pineapple (or crushed pineapple)
- Heavy Cream
- Sweetened Condensed Milk (gives it the perfect texture)
- Vanilla Extract
- Vanilla Bean
How to make Cottage Cheese Ice Cream
This recipe is extremely easy to make. Add the cottage cheese to a food processor or high speed blender and blend until smooth and creamy. Add all the remaining ingredients to the food processor or blender and blend for about 30 seconds or until well combined. Pour the mixture into a loaf pan, cover it with plastic, and freeze for about 4 hours. Let it sit for a few minutes at room temperature if it’s too hard to scoop. Mine scooped out perfectly soft and my freezer is set to 2F/-16C. Store in the freezer for up to one month, wrapped in plastic wrap to prevent ice crystals from forming.
More Delicious Ice Cream Recipes
- 3 Ingredient No-Churn Vanilla Ice Cream: This is the easiest vanilla ice cream recipe you’ll ever make! It’s so incredibly rich, creamy and full of vanilla flavor. And the best part? It’s made without eggs or an ice cream maker.
- Peanut Butter Ice Cream: This salty and creamy ice cream is a peanut butter lover’s dream. Delicious when served alongside pecan pie or chocolate banana tart.
- Chocolate Cookie Ice Cream Sandwiches: Thick, chewy cookies that have the perfect texture once frozen. These classic ice cream sandwiches make a refreshing and delicious summer treat.
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Pineapple Cottage Cheese Ice Cream
Ingredients
- 16 oz (450g) Cottage Cheese
- ¼ cup (85g) honey
- ¼ cup turbinado or raw sugar
- 8 oz (227g) crushed pineapple in a can
- ½ cup (120g) heavy cream
- 14 oz (396g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 vanilla bean, split in half, scraped
Instructions
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Add the cottage cheese into a food processor or high speed blender and blend until smooth and creamy, about 30-60 seconds
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Add all the remaining ingredients to the food processor or blender and blend mixture for about 30-45 seconds or until well combined.
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Pour the mixture into a loaf pan, cover it with plastic, and freeze for about 4 hours. Let it sit for a few minutes at room temperature if it's too hard to scoop. Serve with a drizzle of honey.
Recipe Notes
Store in the freezer for up to one month, wrapped in plastic wrap to prevent ice crystals from forming.
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