There’s something incredibly nostalgic about peach desserts—especially when they’re homemade and bursting with flavor.

This Peach Cottage Cheese Ice Cream has become my new favorite way to cool off without feeling heavy afterward.

It’s sweet, creamy, protein-packed, and takes just minutes to prepare. No churning, no fancy machines—just a blender and your freezer!

Why I Love This Recipe

Naturally sweetened with honey or maple

High in protein from cottage cheese

No ice cream machine needed

Creamy, fruity, and refreshing

Ready in just a couple of hours

What You’ll Need (Ingredient Highlights)

Cottage Cheese – The base of the recipe; it creates a creamy, high-protein texture once blended.

Fresh Peaches – Juicy and sweet, they add natural flavor and vibrant color.

Honey or Maple Syrup – A natural sweetener that enhances the peachy flavor.

Vanilla Extract – Adds depth and warmth to balance the tartness of the cheese and fruit.

Pro Tips Before You Start

Use ripe, juicy peaches for the best flavor. You can also use frozen peaches (just thaw them first).

Full-fat or 2% cottage cheese will give a creamier texture, but non-fat works too.

For a vegan version, try dairy-free yogurt or blended silken tofu as a base.

Stir the ice cream while freezing to avoid icy texture.

Let it sit out for a few minutes before serving—it scoops easier that way!

How to Make Peach Cottage Cheese Ice Cream

Step 1: Blend everything together
In a blender or food processor, add the cottage cheese, sliced peaches, honey or maple syrup, and vanilla extract.

Blend until completely smooth and creamy.

Step 2: Freeze the mixture
Pour the blended mixture into a shallow freezer-safe container (like a glass or metal dish).

Spread it evenly.

Step 3: Stir as it freezes
Place in the freezer for 1–2 hours. Every 30 minutes, give it a stir to help keep the texture smooth.

Step 4: Let soften and serve
Once frozen, let the ice cream sit at room temperature for 5–10 minutes.

Scoop and enjoy!

What to Serve It With

A sprinkle of granola or crushed graham crackers

Fresh peach slices or berries

A drizzle of extra honey

Toasted nuts for crunch

A side of warm shortbread cookies

Variations / Substitutions

Make it dairy-free: Swap cottage cheese for plain coconut yogurt.

Switch the fruit: Try mangoes, strawberries, or banana instead of peaches.

Add protein: Blend in a scoop of vanilla protein powder.

Make popsicles: Pour the mixture into molds and freeze for grab-and-go treats.

Spice it up: Add a pinch of cinnamon or nutmeg for a cozy twist.

Storage & Leftovers

Store in an airtight container in the freezer for up to 2 weeks.

If it becomes too hard, let it soften for a few minutes before scooping.

For best texture, enjoy within the first 3–5 days.

Don’t refreeze after it’s been thawed to prevent iciness.

Avoid stacking layers unless separated by parchment paper.

FAQs

Can I use frozen peaches instead of fresh?
Yes! Just thaw them first so they blend smoothly.

Does it taste like cottage cheese?
Not at all—once blended with fruit and sweetener, the cottage cheese becomes creamy and neutral.

Can I skip the sweetener?
You can, especially if your peaches are super ripe.

Taste and adjust to your liking.

What kind of cottage cheese works best?
Full-fat gives the creamiest texture, but non-fat and low-fat work too.

Can I use a food processor instead of a blender?
Absolutely. Either will work to get that smooth consistency.

How long does it take to freeze?
Around 1–2 hours, depending on your freezer.

Stirring every 30 minutes helps with texture.

Can kids eat this?
Yes, it’s a healthy and kid-friendly treat!

Final Thoughts

This Peach Cottage Cheese Ice Cream has completely changed the way I think about frozen desserts.

It’s indulgent without being heavy, naturally sweet, and packed with protein.

Plus, I love how customizable it is—you can change the fruit, use different sweeteners, or even add fun toppings.

It’s the perfect summer treat that’s as good for your body as it is for your taste buds.

The Boat Shed Kitchen