Chocolate Cottage Cheese Ice Cream

Chocolate cottage cheese ice cream may sound bizarre, but you’ll need to trust me here. It’s delightfully creamy, tangy, rich and chocolatey, and positively packed with protein!

Chocolate Cottage Cheese Ice Cream

This ice cream was a surprise hit with the whole family. It is just barely tangy and a little bit reminiscent of chocolate cheesecake in flavor.

I really enjoyed it, but my youngest son claimed the remaining ice cream after we’d all tasted it and happily kept it for himself. You might be shocked how very much like “normal” ice cream this is with the added bonus of extra protein!

Oh, how I love cottage cheese! It’s a terrific protein boost and I eat it nearly every day in a breakfast bowl. It’s also great in pancakes and scrambled eggs, a.k.a. my sons’ “power eggs“.

Chocolate Protein Ice Cream

To make this protein packed chocolate ice cream, you’ll need the following simple ingredients:

• Full fat cottage cheese
• heavy cream
• sugar
• cocoa powder
• vanilla extract
• dark chocolate

Be sure to choose a variety of dark chocolate you love on its own! And if dark chocolate isn’t your cup of tea, feel free to substitute in milk chocolate.

You’ll want to finely chop the chocolate, whichever one you choose, before stirring it into the ice cream. I’m fond of Tony’s chocolate bars, but use what you have or love best!

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Cottage Cheese Chocolate Ice Cream

Combine the cottage cheese, heavy cream, sugar, cocoa powder, and cocoa powder in a saucepan over medium heat. Stir well to combine and continue stirring to melt the sugar and soften the cottage cheese.

You do not need to or want to bring this to a boil, you just want to warm it to help incorporate the cocoa, melt the sugar, and soften the cheese.

Pour the warm mixture into the blender and add the vanilla extract. Blend until completely smooth. Pour into an airtight container and refrigerate until completely cold, about 3 hours or overnight.

When ready to churn the ice cream, pour the mixture into the ice cream maker and process according to the manufacturer’s instructions. While the ice cream is churning, very finely chop the chocolate.

When the ice cream has almost finished churning, add in the chopped chocolate. Serve immediately for soft serve ice cream or transfer to an airtight container and place in the freezer until ready to serve.

Please note this ice cream becomes very firm when placed in the freezer and you may need to soften it for up to 30 minutes before scooping it.

With over 100 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!