Cottage Cheese Lemon Ice Cream

5 from 3 votes

Looking for a light and refreshing dessert to cool you down this summer? This high protein Lemon Cottage Cheese 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.

Prep Time10

Freezing Time4

Total Time4 10

Course: Dessert

Cuisine: American

Servings: person

Calories: 351kcal

Author: Christy Faber

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