By This mandarin orange cottage cheese ice cream is creamy, bright, and tastes like a frozen orange creamsicle. It comes together with three ingredients and a blender. About 15g of protein per serving, no powder, no machine, no churning 🤯. Serve it in the orange peels, and it goes from weeknight treat to the thing everyone asks you about!
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A few years ago, I saw the viral 1 ingredient orange sorbet (just blended frozen oranges) and thought why can't I do this with cottage cheese? We'll turns out - I can, and it's delicious and packs tons of protein!
So, if you need a super duper easy high protein dessert idea, this cottage cheese ice cream is it! Just freeze some orange slices now, and you'll be all set for when you want it!
Jump to:
the trick to great texture
This recipe is a bit between an ice cream and a sorbet because the oranges make it kind of icy. The trick is to blend it all realllllllyyy smooth and then let it set in the freezer for 20 minutes (this is the sweet spot) to firm up a bit. Then it's creamy and delicious without being icy. Because of this, it's more of a dessert you whip up when you want it, not store the made ice cream in the freezer.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Cottage cheese: Full-fat (4%) gives the richest, creamiest result. 2% works but the texture will be slightly icier. Blend for a full 3-5 minutes until completely smooth with no visible curds. Save the low fat for a strawberry cottage cheese smoothie.
- Frozen mandarin oranges: Freezing the orange slices first is what makes the base thick and creamy rather than watery. Fresh mandarin oranges (or Sumo) blended without freezing will give you a pourable liquid, not ice cream. Clementines are a good swap too! Perfect for any leftovers from these high protein orange pancakes.
- Agave: Mild sweetness that doesn't compete with the citrus. Honey works 1:1. Maple syrup adds a slightly deeper flavor, but it'll work too.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
serving in an orange peel
This is optional, but it makes this really fun! Cut the mandarins in half before freezing, squeeze or scoop out the segments (like you would a grapefruit), freeze the segments, and keep the peel halves in the freezer or fridge.
Once the ice cream is blended, scoop it directly into the frozen peels. The cold peel acts as a natural bowl and keeps the ice cream from melting while you take photos or serve, and it looks significantly better than a bowl! If you're serving guests, this takes about 30 seconds of extra effort and the payoff is real.
step by step: tips to nail this recipe every time
- Freeze the mandarin slices first: Blending fresh fruit with cottage cheese gives you a smoothie, not ice cream. The frozen fruit is what creates the thick, cold base that firms up in the freezer into a scoopable texture.
- Blend for longer than you think you need toL The cottage cheese needs 3-5 full minutes of blending to go completely smooth. Stop the blender, scrape the sides, and taste. If you can still feel any graininess, keep going! Underblended cottage cheese freezes gritty.
- Freeze for at least 20 minutes before scooping: Right out of the blender, the mixture is soft-serve consistency. 20 minutes in the freezer firms it to a proper scoopable texture. Just don't freeze for more than an hour or it'll get icy.
- Work fast if using the orange peel method. Have the peel halves frozen and ready before you blend. The mixture starts to soften quickly at room temperature. Scoop directly from the blender to the peel and put back in the freezer immediately if not serving right away.
quick recipe video
my ice cream is icy and grainy
Two possible causes: the cottage cheese wasn't blended long enough, or it was in the freezer too long. Blend longer next time. If it's already frozen and icy, let it thaw slightly and re-blend - it will come back together. It also can be because your oranges had too much pith (the white stuff) that hasn't fully blended yet.
troubleshooting
It's too soft after 20 minutes: Your freezer may run warmer, or the blending warmed the mixture slightly. Give it another 20-30 minutes. If you want it firmer still, freeze for up to 2 hours, then let sit at room temperature 5-7 minutes before scooping.
The flavor is too mild: Mandarin orange is a subtle citrus. If you want more punch, add 1 teaspoon of orange zest to the blender or add a pinch of salt.
Recipe
cottage cheese ice cream (3 ingredients)
Ingredients
- 1 cup cottage cheese (4% or 2%)
- 2 cups frozen orange slices (from fresh oranges or drained canned, frozen overnight)
- 2 tablespoons agave (or honey)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Freeze the mandarin slices at least 4 hours in advance, or overnight. If serving these in the peels, carefully work around the peels and keep them in the freezer until ready to use.
- Add the cottage cheese, frozen mandarin slices, and agave to a blender. Blend on high for 3-5 minutes, stopping to scrape the sides, until completely smooth with no visible curds remaining. Stop to scrape down the sides as needed (we do not want to add liquid!)
- Pour into a freezer-safe container or scoop directly into frozen orange peel halves.
- Freeze for 10-60 minutes to firm up (20 minutes is the sweet spot). Freezing for more than an hour results in an icy texture.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
I love these recipes- each are well thought out, tested and taste incredibly wonderful!
So happy to hear that!