Welcome to my series of cottage cheese creams!
I have been making more and more recipes using cottage cheese of late because my partner is an athlete and requires a lot of protein.
I just covered a strawberry version of this recipe here if you’re interested and another peanut butter chocolate chip one too.
I started these cottage cheese ice creams to incorporate more protein into both our diets (my partner requires a lot due to his build).
And because the others have turned out so great, I thought I’d try one of my all-time favorites – Chocolate!
This chocolate cottage cheese ice cream is your new go-to.
The texture is unbelievably smooth and thick, like frozen mousse meets gelato. It’s sweet but not too sweet, chocolatey but still refreshing, and packed with protein to actually fill you up.
This is one of those “I can’t believe it’s healthy” recipes you’ll keep in rotation all summer long.
And it doesn’t need churning, no special equipment, and no complicated process.
You just blend, freeze, and enjoy.
This ice cream recipe is packed with protein and naturally sweetened.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use full-fat cottage cheese for the creamiest texture. I highly recommend Good Culture’s full-fat cottage cheese.
A powerful blender or food processor makes a big difference for a smooth finish—this one works beautifully: Try this one.
• Want a deeper chocolate flavor? Use Dutch-processed cocoa powder instead of regular cocoa. It’s less bitter and way smoother.
• Mix in sugar-free dark chocolate chips for added texture without extra sugar.
Creamy Chocolate Cottage Cheese Ice Cream
Course: DessertDifficulty: Easy4-5
Scoops10
minutes3-4
hoursIngredients
1 cup full-fat cottage cheese
2 tablespoons unsweetened cocoa powder
2–3 tablespoons maple syrup or honey
1/2 teaspoon vanilla extract
Pinch of salt
1–2 tablespoons milk (to help blend, if needed)
Optional: a handful of dark chocolate chips or chopped dark chocolate
Directions
- Add the cottage cheese, cocoa powder, maple syrup, vanilla, and salt to a blender or food processor.
- Blend on high until completely smooth and creamy—this will take about 1–2 minutes depending on your blender. Scrape down the sides as needed and add a splash of milk if it’s too thick.
- Once the mixture is silky and chocolatey, fold in the chocolate chips if using.
- Pour the mixture into a freezer-safe container (a loaf pan works great) and spread it out evenly.
- Cover tightly and freeze for 3–4 hours. When ready to serve, let it sit on the counter for 10 minutes to soften, then scoop and enjoy.
- I personally love this when I’m looking for a healthy dessert option.
Substitutions and Add-Ins:
• Not a chocolate person? Use frozen mango or strawberries and skip the cocoa for a fruity twist.
• Use a few drops of peppermint extract instead of vanilla for mint-chocolate chip vibes.
• Want a keto version? Swap maple syrup for monk fruit sweetener or stevia drops.
• No cottage cheese? Use Greek yogurt instead—it’ll be slightly tangier but still creamy.
• Blend in protein powder (vanilla or chocolate) for a supercharged post-workout snack.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
