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Pineapple Cottage Cheese Ice Cream

Prep Time 10 minutes
Freezing time 4 hours


  • 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


  1. Add the cottage cheese into a food processor or high speed blender and blend until smooth and creamy, about 30-60 seconds

  2. Add all the remaining ingredients to the food processor or blender and blend mixture for about 30-45 seconds or until well combined.

  3. 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.