High-Protein Cottage Cheese Ice Cream

Add the cottage cheese and honey to a high-speed blender or food processor. Blend for 2–3 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy with no visible curds remaining.

Transfer the mixture into a freezer-safe loaf pan or airtight container. Smooth the top with a spatula and cover tightly with a lid or plastic wrap. Freeze for about 4 hours, or until firm.

Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes. This allows it to soften slightly for easier scooping and a creamier texture.

Scoop into bowls or cones. Top with fresh berries, chopped nuts, chocolate chips, or your favorite toppings before serving.