Can I use fresh bananas instead of frozen ones?

While fresh bananas will work, frozen bananas are essential for achieving the proper ice cream texture. Fresh bananas will result in more of a smoothie consistency. For best results, always freeze your bananas at least 2 hours in advance.

What's the best type of cottage cheese to use?

Full-fat cottage cheese creates the creamiest texture, but low-fat versions work well too. Look for brands with minimal additives and a smooth texture. Small-curd cottage cheese blends more easily than large-curd varieties.

How long does homemade banana cottage cheese ice cream last?

When stored properly in an airtight container, this ice cream maintains its best quality for up to one week in the freezer. However, it's best enjoyed within 3-4 days for optimal texture and flavor.

Is this ice cream suitable for people with lactose intolerance?

Cottage cheese is generally lower in lactose than other dairy products, but those with severe lactose intolerance should opt for lactose-free cottage cheese or plant-based alternatives like cashew-based cottage cheese.

Can I make this without a blender or food processor?

While a high-speed blender or food processor produces the smoothest results, you can mash very ripe, frozen bananas by hand and whip them with cottage cheese using a fork or whisk. The texture will be less smooth but still delicious.

Ultimate Banana Cottage Cheese Ice Cream Recipe %

Description

This creamy banana cottage cheese ice cream is the healthy, high-protein treat you’ll crave all summer. Sweetened naturally with bananas, quick to blend, and loaded with protein—no ice cream maker needed!

Ingredients

Scale

2 large ripe bananas, sliced and frozen
1 cup cottage cheese (full-fat or low-fat)
2–3 tbsp honey or maple syrup (or sweetener of choice)
1 tsp pure vanilla extract
1/4 tsp ground cinnamon
Pinch of sea salt

2–3 tbsp milk of choice (if needed)

Instructions

Slice ripe bananas and freeze for at least 2 hours (or overnight).
In a high-speed blender, combine frozen bananas and cottage cheese.
Blend until creamy and smooth.
Add honey/maple syrup, vanilla, cinnamon, and salt. Blend again.
If mixture is too thick, add milk gradually for desired texture.
Serve immediately for soft-serve or freeze 1–2 hours for scoopable ice cream.

Top with banana slices, nuts, or chocolate if desired.

Notes

The riper the bananas, the sweeter the ice cream.
Store in an airtight container for up to 1 week. Let soften at room temp before scooping.

Add-ins: nut butters, cocoa powder, berries, or protein powder for extra flavor.

Prep Time: PT0H10M
Cook Time: PT0H0M
Category: Healthy Recipes, Desserts
Method: Blending, No-cook
Cuisine: American, Global

Nutrition

Serving Size: 1/4 of recipe
Calories: 145
Sugar: 22g
Sodium: 230mg
Fat: 2.5g
Saturated Fat: 1.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 8g
Cholesterol: 5mg

Keywords: banana cottage cheese ice cream, healthy ice cream, protein dessert, no sugar, high protein snack