Looking for a light and refreshing dessert to cool you down this summer? This high protein Cottage Cheese Lemon Ice Cream is just what you need! It's the perfect blend of creamy cottage cheese and zesty lemon and it's both delicious and nutritious. Prep the frozen cubes in advance and blend whenever you want a creamy, citrusy ice cream.
High in protein and naturally sweetened, it's the perfect summer treat! Choose your desired consistency: scoopable or soft-serve.
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Why You'll Love This Recipe
- Naturally sweet
- Kid friendly!
- No-bake recipe
- No churning or ice cream machine required!
- Light and refreshing!
- A delicious high protein dessert (just like my Cinnamon Apple Mousse!)
Ingredients
- Cottage cheese - I recommend 2% milk fat cottage cheese for a creamier ice cream.
- Maple syrup - Choose pure maple syrup or sub for honey. You could also swap the sweetener for a few drops of stevia. Stevia does really well in desserts with lemon because lemon helps to disguise stevia's after taste.
- Milk - or swap for cream if you want the ice cream creamier.
See the recipe card below for a full list of ingredients and measurements.
How To Make Lemon Cottage Cheese Ice Cream
Here are the step-by-step instructions to make this recipe.
Step 1: Blend.
Add the cottage cheese, lemon zest, lemon juice, and maple syrup to your blender. Blend until combined and smooth.
If necessary, you can add one tablespoon of milk to get the blender going.
Step 2: Divide into ice cube tray and freeze.
Divide this mixture into an ice cube tray and freeze well.
Step 3: Blend frozen cubes with a bit of milk.
When mixture is frozen and you are ready to eat the ice cream, add the frozen cubes to the blender with just enough milk to get the blender going. Blend until smooth.
Step 4: Scoop
For a scoopable consistency, add only a little milk to the ice cream mixture. I like to transfer the ice cream from the blender into a bowl and scoop it from there.
If you add more milk, the ice cream will have a softer, soft-serve consistency.
Step 5: Optional step for firmer ice cream.
To firm it up, transfer it to an airtight container and freeze it for an hour or two. Note that cottage cheese ice cream can become very firm in the freezer, so if it's frozen for too long, let it thaw on the counter for 15-20 minutes before serving.
Expert Tips
- Choose full fat cottage cheese because it will result in a creamier texture.
- Adjust the sweetness level: Increase the amount of sweetener to 3 tablespoon if you prefer a sweeter ice cream.
- Blend from frozen with just enough milk to allow the blender to work well.
- This recipe makes one serving. Double or triple to serve more people or have the cubes ready in the freezer for another time.
- If your ice cream turns out too soft after blending, you can add it to a freezer safe container and freeze for about an hour or so until it's a nice scoopable consistency.
Recipe FAQs
Yes, you can use any type of cottage cheese, but full-fat will give you the creamiest texture.
One cup of cottage cheese is approximately 30 grams of protein.
I recommend freezing the cubes in advance and blending them just when you're ready to enjoy the ice cream! Be mindful that cottage cheese ice cream can become quite hard if left in the freezer for too long so this is why I prefer to have the cubes prepped and blend it fresh.
If you tried this Cottage Cheese Lemon Ice Cream or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Cottage Cheese Lemon Ice Cream
Ingredients
For the Frozen Cubes
- 1 cup cottage cheese
- 1 tsp zest
- 1 ½ tbsp lemon juice
- 2 tbsp pure maple syrup or honey
- 1 tbsp milk (if needed to get the blender going)
Blend
- 3-4 tbsp milk or just enough to get the blender going
Instructions
- Add the cottage cheese, lemon zest and lemon juice and maple syrup into your blender. Blend until combined and smooth. If necessary you can add one tablespoon of milk to get the blender going.1 cup cottage cheese, 1 teaspoon zest, 1 ½ tablespoon lemon juice, 2 tablespoon pure maple syrup, 1 tablespoon milk (if needed to get the blender going)
- Divide this mixture into an ice cube tray and freeze well.
- When mixture is frozen and you are ready to eat the ice cream, add the frozen cubes to the blender with just enough milk to get the blender going. Blend until smooth and enjoy!3-4 tablespoon milk
- For a scoopable consistency, add only a little milk to the ice cream mixture. I like to transfer the ice cream from the blender into a bowl and scoop it from there. If you add more milk, the ice cream will have a softer, soft-serve consistency. To firm it up, transfer it to an airtight container and freeze it for an hour or two. Note that cottage cheese ice cream can become very firm in the freezer, so if it's frozen for too long, let it thaw on the counter for 15-20 minutes before serving.
Notes
- Choose full fat cottage cheese because it will result in a creamier texture.
- Adjust the sweetness level: Increase the amount of sweetener to 3 tablespoon if you prefer a sweeter ice cream.
- Blend from frozen with just enough milk to allow the blender to work well.
- This recipe makes one serving. Double or triple to serve more people or have the cubes ready in the freezer for another time.
- If your ice cream turns out too soft after blending, you can add it to a freezer safe container and freeze for about an hour or so until it's a nice scoopable consistency.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
Oh my gosh! Ok! Yummy!!
Geoffrey says
This ice cream was so good, and the lemon flavouring was just right...and so refreshing!
Geoffrey says
This ice cream was so good, and the lemon flavouring was right and very refreshing.
Jess says
My favorite recipes are the ones where I don't have to go to the store to buy ingredients because I already have them stocked! I love this recipe. And my basic blender can totally handle this! <3