This chocolate ice cream is creamy and soft. It only needs 3 ingredients and doesn’t require eggs, refined sugar or oil. You also don’t need an ice cream maker to make it.

This healthier chocolate ice cream is high protein and tastes creamy and rich. It takes only a few minutes to prepare.

Ingredients

  • Cocoa powder
  • Honey
  • Cottage cheese

Cocoa powder: The chocolate flavor comes from unsweetened Dutch process cocoa powder. Make sure to use Dutch process cocoa powder and not natural cocoa powder. Dutch process cocoa has a richer chocolate flavor and is less bitter than natural cocoa.

Honey: Honey is used to sweeten the ice cream. You can also use maple syrup but you may need to add a little more since honey is sweeter than maple syrup.

Cottage cheese: This recipe works best with 4% cottage cheese. Low-fat cottage cheese will make the ice cream too icy.

How to Make Chocolate Cottage Cheese Ice Cream

  • Add cottage cheese and maple syrup to a high powered blender and blend until completely smooth. Add in the cocoa powder and blend again until the mixture is uniform in color.
  • Transfer the mixture to a freezer-safe container and place into the freezer for a few hours until the ice cream is just firm enough to scoop, but not completely frozen solid. Then the ice cream is ready to scoop and enjoy.
  • Alternatively, if you don’t plan on eating the ice cream right away, you can also transfer the mixture into silicone ice cube trays. When ready to eat, add the ice cubes to a blender and blend until smooth. The ice cream should have a soft serve consistency and is ready to eat.
  • You can also garnish the ice cream with chopped nuts, chocolate syrup or other ice cream toppings of your choice.


Expert Tips

  • The cottage cheese adds a very rich, creamy texture to the ice cream without the need for cream. It does add a slight tangy taste but the flavor is mild if you use the right amount of cocoa powder and it just makes it taste a little bit like cheesecake ice cream.
  • If you let the ice cream freeze until fully solid, it does become a little bit icy, even when you let it soften a little before serving. It still tastes good, but if you want to avoid any iciness, it is best to freeze the ice cream as individual ice cubes and then reblend before serving. Using an ice cube tray keeps the amounts small, so that the blender can easily blend them. Reblending the frozen ice cream also eliminates any iciness and still keeps the ice cream firm enough for scooping.
  • You can also add some nut butter to the ice cream batter. This will also help mask the tangy flavor if you don’t like the tangy flavor from cottage cheese and also helps the ice cream from being icy. If you want to add nut butter, I recommend adding 1/4 cup to the mixture.

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3 Ingredient Chocolate Cottage Cheese Ice Cream

This chocolate cottage cheese ice cream is rich and creamy, but healthier than regular ice cream. It only needs 3 ingredients and doesn't require any eggs, refined sugar or oil. The ice cream also doesn't require an ice cream maker.
Servings: 6 servings
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients

  • 2 cups (424g) 4% cottage cheese
  • 1/2 cup (4 fl oz/118ml) honey
  • 1/4 cup (25g) unsweetened Dutch-process cocoa powder

Instructions
 

  • Add the cottage cheese and honey to a high powered blender. Blend until completely smooth and creamy, scraping down the sides as needed. There should be no visible cottage cheese curds remaining.
  • Add in the cocoa powder and blend until smooth. The mixture should be uniform in color. Taste and adjust the amount of cocoa powder and honey as needed.
  • If you plan on eating the ice cream as soon as it is firm enough to scoop, transfer the mixture to a freezer-safe container. Cover and freeze for about 2-3 hours, or the ice cream is firm enough to scoop but before it is frozen solid. If you plan on eating the ice cream later or next day, I recommend transferring the mixture into silicone ice cube trays instead of one large container. See note regarding this method. Serve with any toppings of your choice.

Notes

  • Freezing note: When the ice cream is frozen solid, you will need to let the container sit out for about 15-30 minutes to allow it to soften enough to scoop. However, I have found that there is a slight iciness to the ice cream even after it has softened. It's not too bad, but if you want to prevent any iciness, it is best to freeze the ice cream in silicone ice cube trays. You can either do this with the full recipe batch or with any leftover ice cream you don't plan on consuming right away. Freeze the ice cubes until frozen solid (keep them covered) and keep them in the freezer until ready to use. When you are ready to eat, add the ice cubes to a high powered blender and blend until smooth. The ice cream should have a soft serve consistency and the blending eliminates any ice crystals.
  • Cottage cheese note: This recipe works best with 4% cottage cheese. Lowfat cottage cheese will make the ice cream too icy.
  • Estimated nutrition assumes this recipe makes 6 servings and is for 1/6 of the recipe.
Serving: 1serving, Calories: 142kcal, Carbohydrates: 21g, Protein: 9g, Fat: 4g, Saturated Fat: 2g, Sodium: 245mg, Fiber: 1g, Sugar: 19g, NET CARBS: 20
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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