cottage cheese ice cream (3 ingredients)

A hand holding the cottage cheese ice cream in the orange peel cup.

5 from 1 vote

cottage cheese ice cream (3 ingredients)

This mandarin orange cottage cheese ice cream is creamy, bright, and tastes like a frozen orange creamsicle, and 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.

Prep Time5

freeze time20

Total Time25

Course: Dessert

Cuisine: American

Keyword: cottage cheese

Servings:

Calories: 231kcal

Author: Mika Kinney

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

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

Full-fat (4%) cottage cheese is strongly recommended. Lower fat percentages make the texture icier.

Storage: This is best enjoyed right away. To prep it, keep the frozen orange slices in the freezer to use when you want the ice cream.

Too firm? Let sit at room temperature 5-10 minutes before scooping.

Add-ons: A pinch of orange zest, a drizzle of honey, or a sprinkle of flaky salt all work well as toppings. Also, melted chocoalte with a little coconut oil makes an easy, at home magic shell topping.

Nutrition