The first time I made this cherry cottage cheese ice cream, I was simply looking to use up a tub of cottage cheese and some leftover cherries. But one bite—and I was stunned.
Creamy, fruity, and perfectly sweet, it tasted like a frozen cheesecake dream!
What I love most is how quick and healthy it is. You don’t need any eggs, heavy cream, or even an ice cream machine.
Just a blender, a few wholesome ingredients, and a freezer.
Why I Love This Cherry Cottage Cheese Ice Cream
I adore this recipe because it’s ridiculously easy yet so satisfying.
The cottage cheese gives it a luscious, creamy base—without any of the fuss of traditional custards.
It also makes a great guilt-free treat. With no refined sugar and natural ingredients, it’s a dessert I can feel good about sharing with my family.
And the best part? It only takes 5 minutes of active prep.
What You’ll Need (Ingredient Highlights)
Cottage cheese – The surprise hero here! It creates a rich, creamy texture without needing heavy cream.
Cherries – Use pitted fresh or frozen cherries. Sweet, tart, and vibrant—they add color and flavor.
Honey or maple syrup – Natural sweeteners that blend beautifully into the creamy base.
Vanilla extract – Adds warmth and brings out the cherry notes.
Pro Tips Before You Start
Use full-fat cottage cheese – It blends smoother and gives the best creamy texture.
Blend until completely smooth – This ensures no curds remain and the texture mimics real ice cream.
Use frozen cherries for thicker texture – Especially if you want to enjoy it as soft serve right away.
Taste and adjust sweetness – Depending on how sweet your cherries are, you might want a bit more or less
syrup.
How to Make Cherry Cottage Cheese Ice Cream
Step 1: Blend Everything Together
In a high-speed blender or food processor, combine the cottage cheese, pitted cherries, honey or maple syrup, and vanilla extract.
Blend until the mixture becomes completely smooth and creamy.
This might take 1–2 minutes, depending on your blender’s power.
Scrape down the sides if needed to ensure everything gets incorporated.
Step 2: Freeze in a Shallow Dish
Pour the mixture into a shallow freezer-safe dish.
A metal loaf pan or glass container works well.
The shallow shape helps it freeze faster and more evenly.
Place the container in the freezer and set a timer for 30 minutes.
Step 3: Stir Every 30 Minutes
Every 30 minutes, take the mixture out of the freezer and give it a good stir or whisk.
This helps break up ice crystals and maintain a smoother texture.
Repeat this process 3–4 times (about 1.5 to 2 hours total), until the ice cream is thick, scoopable, and frozen to your liking.
Step 4: Let It Sit Before Serving
Before serving, allow the ice cream to sit at room temperature for 5–10 minutes so it softens slightly and becomes easier to scoop.
Enjoy right away or store it for later—either way, it’s delicious!
What to Serve It With
Cherry cottage cheese ice cream is versatile and pairs well with:
A drizzle of dark chocolate or cherry syrup
Crushed graham crackers for cheesecake vibes
Sliced almonds or pistachios for crunch
Fresh cherries or berries on top
A warm brownie or slice of pound cake for contrast
Variations / Substitutions
Other fruits: Swap cherries for strawberries, raspberries, blueberries, or mango.
Vegan option: Use dairy-free cottage cheese and maple syrup instead of honey.
Chunky version: Reserve a handful of cherries and fold them in after blending.
Tart twist: Add a splash of lemon juice or a few frozen cranberries.
Storage & Leftovers
Store in an airtight freezer-safe container for up to 1 week.
Press parchment paper or plastic wrap onto the surface to avoid freezer burn.
Let thaw for 5–10 minutes before scooping for best texture.
If it becomes too icy, you can re-blend it with a splash of milk to refresh.
FAQs
Can I use frozen cherries instead of fresh?
Yes! Frozen cherries work great and help create a thicker texture.
Does it taste like cottage cheese?
Not at all! Once blended, the flavor is neutral and the texture is creamy like frozen yogurt.
Can I make it without stirring during freezing?
You can, but it may freeze a bit icier. Stirring every 30 minutes helps keep it smooth.
Is this a good high-protein dessert?
Absolutely. Thanks to the cottage cheese, it’s naturally high in protein and low in added fat.
What if I don’t have a high-speed blender?
A food processor or standard blender should still work. Just blend longer and scrape often.
Can I double the recipe?
Yes, just make sure your container is big enough and stir well during freezing.
How sweet is it?
It’s gently sweet. You can adjust by adding more honey or syrup to taste.
Final Thoughts
This cherry cottage cheese ice cream is everything I love in a dessert—easy, creamy, refreshing, and just sweet enough.
It’s perfect for busy days, health-conscious eaters, or anyone who wants homemade ice cream without the hassle.
Once you try it, I think you’ll be amazed by how delicious cottage cheese can be.
It’s a simple idea that delivers big results—and it might just become your new favorite no-churn ice cream!
