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Pistachio Cottage Cheese Ice Cream

Pistachio Cottage Cheese Ice Cream

Silky, nutty, creamy & packed with protein! This no-churn Pistachio Cottage Cheese Ice Cream will change your frozen dessert game forever.
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Prep Time 20 minutes
Servings 6
Calories 280 kcal

Equipment

  • Blender or food processor

Ingredients
  

Base Ingredients:

  • 2 cups full-fat cottage cheese small curd, 4% milkfat
  • 1 cup heavy whipping cream cold
  • ¾ cup granulated sugar or honey/raw sugar
  • 2 tbsp light corn syrup or glucose/golden/simple syrup
  • 1 tsp vanilla extract
  • ¼ tsp almond extract optional but recommended
  • ¼ tsp fine sea salt

Pistachio Components:

  • 1 cup unsalted shelled pistachios (divided)
  • 1 tbsp vegetable oil
  • Optional: 2–3 drops green food coloring or spirulina/matcha

Instructions
 

. Make the Pistachio Paste

  • Blend ¾ cup pistachios + 1 tbsp oil in a food processor until smooth (3–4 mins). Scrape down sides. Paste should be thick and creamy.
  • Create the Ice Cream Base
  • Blend cottage cheese, sugar, corn syrup, vanilla, almond extract, and salt until smooth.
  • Add half the pistachio paste and blend again until light green and thick.

Whip the Cream

  • In a separate bowl, whip cold heavy cream to stiff peaks (3–4 mins). Don’t overmix.

Fold & Combine

  • Gently fold whipped cream into the pistachio base in 3 parts until fully combined.
  • Roughly chop remaining ¼ cup pistachios and fold them in.
  • Swirl in remaining pistachio paste for ribbons of flavor.

Freeze

  • Transfer to a loaf pan or container. Press plastic wrap directly on the surface.
  • Cover and freeze for 6+ hours (preferably overnight).
  • Let sit 10–15 mins before scooping.

Notes

  • No green food coloring? Try matcha or spirulina for natural color.
  • Lighter version: Sub ½ cream with whole milk (texture will be slightly less rich).
  • Vegan idea: Sub cottage cheese with coconut yogurt and use coconut cream (flavor will differ).
  • Creative Variations:
    • Chocolate Pistachio Swirl – Add ¼ cup melted dark chocolate before freezing.
    • Rose Pistachio – Add ½ tsp rose water + crushed rose petals.
    • Cardamom Honey – Sub sugar with ⅔ cup honey + ¼ tsp cardamom.
    • Pistachio Cherry – Fold in ½ cup chopped dried/fresh cherries.
    • Orange Ricotta Pistachio – Replace 1 cup cottage cheese with ricotta + 1 tbsp orange zest.
    • Salted Caramel Swirl – Swirl in cooled homemade caramel before freezing.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 18gProtein: 8gFat: 20gSugar: 16g
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