Delish High Protein Ice Cream Recipes

I’m calling this my blender ice cream that moonlights as a protein snack. It’s cold and creamy and actually scoopable, made with cottage cheese (don’t run away), a little Greek yogurt, vanilla, and protein powder. No churn if you don’t want to. Not sad, chalky diet food—just legit ice cream energy with enough protein to keep you from raiding the pantry an hour later.

My husband swears it’s “gym ice cream,” which… okay, that’s not a thing, but he’ll happily eat it at 10 p.m. while standing at the freezer with the door open. The kids? They don’t know there’s cottage cheese in it and I plan to keep it that way forever. We do bowls after dinner, cones on the patio, and yes, sometimes a scoop for breakfast when everyone’s running late and I need wins where I can find them.

How to Make It

Grab your blender and dump in cottage cheese, a spoonful of Greek yogurt, vanilla, protein powder, a pinch of salt, and your sweetener. If you’ve got it, a tiny bit of allulose or a splash of vodka (yes, really) keeps it scoopable so it doesn’t freeze into a brick. Blend till silky—like, keep going after you think it’s smooth. Taste. More sweet? A splash more. Too thick? A glug of milk.

Stir in your mix-ins at the end—mini chips, PB swirls, whatever chaos is in your pantry. Pour into a cold loaf pan, press parchment on top, and freeze. If you remember to stir it once or twice while it freezes, it gets extra creamy. No time? Still good. If you’re impatient (hi), freeze 45–60 minutes and eat it as soft-serve. Zero regrets.

✔Ingredient Notes

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– Cottage Cheese (2 cups): The stealthy creamy base. Use 2% or whole for best texture. Blend well or it can get grainy—go longer than you think.
– Greek Yogurt (3/4 cup): Adds tang and body. 2% makes it lush; 0% works but is icier. Don’t skip unless you sub coconut cream or silken tofu.
– Protein Powder (2 scoops): Casein = creamiest. Whey works but can go icy if you add too much. Plant-based is fine—just add a splash more milk.
– Allulose or Maple/Honey (1/3 cup allulose or 1/4 cup maple/honey): Allulose keeps it soft in the freezer; maple/honey tastes cozy but firms up more.
– Vanilla + Salt: The tiny duo that makes it taste like legit ice cream and not “protein thing.” Don’t skip the salt.
– Milk (1/3–1/2 cup): Any milk to loosen the blend. Almond milk for light, dairy for extra creamy. Add slowly so it doesn’t get runny.
– Xanthan Gum or Pudding Mix (pinch/1 Tbsp, optional): Helps with scoopability. Too much xanthan = slime city, so be gentle.
– Mix-Ins: Mini chips, crushed cookies, PB ribbons, strawberry jam. Fold in at the end so they don’t sink to the blender blades.

✔Recipe Steps

1. Add 2 cups 2% cottage cheese, 3/4 cup plain Greek yogurt, 2 scoops (about 60 g) vanilla protein powder, 1/3 cup allulose (or 1/4 cup maple/honey), 1 teaspoon vanilla, 1/4 teaspoon fine salt, and 1/4 teaspoon xanthan gum or 1 tablespoon sugar-free vanilla pudding mix (optional) to a blender.
2. Pour in 1/3 cup milk to start and blend on high 60–90 seconds until completely silky; scrape down and blend again if needed.
3. Taste and adjust sweetness; add up to 2 tablespoons more sweetener or a splash more milk if too thick.
4. Fold in mix-ins (1/3–1/2 cup mini chips, cookie bits, or 2 tablespoons warmed peanut butter swirled).
5. Transfer to a chilled loaf pan or quart container, press parchment on the surface, cover, and freeze 2–3 hours for soft-scoop; stir after 60 and 120 minutes for extra creaminess.
6. Rest on the counter 5–10 minutes before scooping if very firm; warm your scoop under hot water for clean scoops.

What to Serve It With

– Warm brownie or skillet cookie (hot/cold magic).
– Grilled peaches or roasted strawberries.
– Espresso shot for a protein affogato.
– Waffle cone, obviously. Sprinkles if you’re fun.

✔Tips & Mistakes

– Don’t overdo whey protein; it can get icy. Casein or a whey/casein blend is dreamy.
– Allulose is your soft-scoop friend. Erythritol alone turns rock hard—mix with maple or a bit of honey if that’s all you have.
– Blend longer than you think. Any tiny curds = grainy texture later.
– A splash (1 tablespoon) glycerin or vodka helps keep it scoopable. You won’t taste it.
– Go easy on watery fruit purees; they freeze like ice cubes. Swirl in jam instead.
– Chill your container first. It speeds the freeze and helps small ice crystals.

✔Storage Tips

Pop it in a shallow, airtight container with parchment pressed right on the surface to prevent ice crystals. It’s best the first 3–5 days but honestly fine for a month. If it’s very firm straight from the freezer, let it sit 5–10 minutes or microwave the scoop for a few seconds and go to town. Also, yes, you can eat it cold for breakfast. It’s basically a frozen yogurt bowl in witness protection.

✔Variations and Substitutions

– Chocolate Peanut Butter: Add 2 tablespoons cocoa powder and 2 tablespoons peanut butter; bump sweetener by 1–2 teaspoons.
– Strawberry Cheesecake: Swirl 3 tablespoons strawberry jam and 2 tablespoons crushed graham crackers; add a tiny squeeze of lemon.
– Mint Chip: Add 1/2 teaspoon peppermint extract and 1/3 cup chopped dark chocolate or chips. Tint green if you’re feeling extra.
– Mocha Chip: Add 2 teaspoons instant espresso powder and 1 tablespoon mini chips.
– Banana Cream Pie: Blend in 1 small ripe banana and reduce milk slightly; swirl crushed vanilla wafers.
– Dairy-Free: Swap cottage cheese + yogurt for 12 ounces silken tofu plus 1/2 cup coconut cream; use plant protein and a generous pinch of salt.
– Sweeteners: Honey ↔ maple syrup ↔ allulose. If using only sugar, expect a firmer freeze—rest it longer before scooping.

Frequently Asked Questions

Delish High Protein Ice Cream Recipes

Creamy, scoopable chocolate protein ice cream made from blended cottage cheese and whey—big flavor, low effort, and around 19 g protein per serving.

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Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups low-fat cottage cheese
• ▢ 0.5 cup unsweetened almond milk
• ▢ 1 oz vanilla whey protein powder about 30 g
• ▢ 2 tbsp unsweetened cocoa powder
• ▢ 2 tbsp pure maple syrup adjust to taste
• ▢ 1 tsp vanilla extract
• ▢ 0.125 tsp fine sea salt
• ▢ 0.25 tsp xanthan gum optional, improves scoopability

Instructions

Preparation Steps

• Add cottage cheese to a high-speed blender and blend until completely smooth and creamy.
• Add protein powder, cocoa powder, maple syrup, vanilla, salt, and xanthan gum (if using). Blend to combine.
• With the blender running on low, stream in almond milk until the mixture is thick, smooth, and silky. Taste and adjust sweetness if desired.
• Pour the mixture into a shallow, freezer-safe dish. Freeze for 30 minutes.
• Stir vigorously with a fork or whisk, scraping icy edges into the center. Repeat every 30 minutes for 2.0 hours total, until scoopable. (Alternatively, churn in an ice cream maker per manufacturer instructions.)
• Let sit at room temperature for 5 minutes before scooping. Serve and enjoy.
• Store leftovers covered in the freezer up to 2 days. Soften on the counter 10 minutes before serving.

Notes

Flavor ideas: swap cocoa for 0.5 tsp cinnamon and 0.25 tsp almond extract for a snickerdoodle vibe, or add 2.0 tbsp peanut butter powder for chocolate-peanut butter. You can replace almond milk with dairy milk for extra creaminess.