Looking for a healthy ice cream recipe that’s packed with protein, low in sugar, and completely gluten free? This Salted Caramel Cottage Cheese Ice Cream is smooth, creamy, and made with simple, whole ingredients. It’s the perfect high protein summer dessert or post-workout treat!
This recipe is:
✅ High in protein
✅ Gluten free
✅ Refined sugar free
✅ Naturally sweetened with maple syrup and dates
✅ Quick and easy to make — no ice cream maker needed!
💥 Ingredients:
1 cup cottage cheese (or 1/2 cup if you prefer more yogurt flavor)
1/2 cup Greek yogurt
3 tbsp maple syrup
2 dates (chopped for that caramel flavor!)
Pinch of sea salt
🥣 How to Make This Healthy Cottage Cheese Ice Cream:
Blend cottage cheese, Greek yogurt, maple syrup, and sea salt until smooth.
Add chopped dates and pulse a few times — don’t fully blend to keep those chewy caramel-like bites.
Transfer to a freezer-safe container.
Freeze for 2–4 hours, stirring halfway to reduce iciness.
2 hours = soft-serve texture
4 hours = scoopable and firm
📝 Pro Tip: My first version used too much Greek yogurt. For the creamiest texture, I recommend using 1 cup cottage cheese and 1/2 cup Greek yogurt.
Perfect for anyone craving a clean, high-protein sweet treat that tastes indulgent but fits your healthy lifestyle!
👉 If you enjoy this recipe, don’t forget to like, comment, and subscribe for more healthy dessert recipes, easy high protein snacks, and no refined sugar treats!
#CottageCheeseIceCream #HighProteinDessert #HealthyIceCream #RefinedSugarFree #GlutenFreeDessert #SummerRecipes #ProteinSnacks #HealthyTreats #howto #diy #recipe #homemade #ninjacreami
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ice cream the next one we’re going to try is a salted caramel protein ice cream now this is going to be a little questionable but we’re going to trust the process we’re just going to go through the steps okay and see how it turns out no harm no foul so one of the main ingredients to this is using cottage cheese and what I have here is good culture because uh actually Good Culture is what made me start getting um start incorporating more cottage cheese into my diet it has smaller curds so it’s not nearly as um I don’t know it’s it’s not nearly as um you know texture heavy if you will as the other as other cottage cheese is so what I’m going to do is uh let me think about this i want to incorporate some Greek yogurt in this as well and that’s going to be the base of our yogurt so I think what I want to do first let me not put Okay I think what I want to do first is do a cup of this vanilla Greek Greek yogurt okay all right okay so put that over there okay and what I’m going to do is just like I did the last one I’m going to blend this up and then we’ll pour the batter in our Ninja Creamy container all right so we have that going on all right now we’re going to put in Maybe I should give this little uh spatula a rinse hold on one second a good rinse going here all right so now I think I want to do a half of a cup of uh the cottage cheese and this is very high protein between the two all right so let me show you if you guys have not had good c good culture um cottage cheese you see how small those curdles are it’s just a a better texture and it actually has helped me to enjoy cottage cheese because before not really my thing and I’m not I’m not as crazy about it as I am say yogurt but um I will eat it and I do like like incorporating it in my eggs and stuff okay so we’re going to get this in here okay so we’re going to try and um add some um maple syrup and in order to do that for some reason the maple syrup lid gets stuck for me so I have to use pliers usually okay it’s working we got it going on now all right lid on this yogurt here excuse me right and this calls for like three tablespoons of maple syrup or honey whatever your preferred um sweetener will be all right so we got 3 tablebspoon of that i need um a four of a teaspoon of sea salt and then how much do I need a half a teaspoon of um vanilla extract that’s all right last thing I need is the four of a teaspoon of sea salt and then we will give this a blend all right so we’re going to put the top on and give it a whirl out of the way so you guys can see what’s going on there we go all right let’s see what this looks like and more importantly what it tastes like cuz hopefully you know I’m I’m expecting a little tartness because of Hello the Greek yogurt and the All right okay let’s see h isn’t bad i’m I’m really shocked that actually isn’t bad okay I need a little bit more of um the maple syrup I believe let’s give just a little bit more but uh h that is surprising and maybe a scoch more of vanilla a scoch to me is a splash my own little terminology okay all right yay all right so this is our ice cream base for this i don’t think anything else is needed um yeah that’s better that’s better okay yep all right so hopefully this all mixes up under the All right this is not going to make nearly as much as the chocolate that’s fine this is really an experimental recipe anyway so I know for next time to maybe use a full cup of yogurt and a full cup of um cottage cheese i just didn’t know with the cottage cheese you know and you do want to eat it it’s not like you want to be like gh and chuck it um okay so get all of it out all the goodness out of here and I’m going to put this in the freezer as well and let this sit and what gives it the caramel part of it is when you do the mixins you put in um about two or three dates in the mixing part but we’ll get to that um later on when we’re ready for that but we’re going to put this in the freezer and uh yeah I will be back when it’s time to blend it hello friends we are back for day two we have taken the ice creams out of the refrigerator out of the freezer let it set so now I am ready to put this in the machine and we’re starting first with our um Greek yogurt cottage cheese ice cream we’re making all right we’re going to put it on first turn it on then we’re going to put on a light ice cream setting [Music] okay so it just stopped let me push this button on the side to get this off actually h it’s coming out a little different so what I’m going to do is I’m going to add All right so I freestyle on this one okay it calls for some dates to be added for the caramel part of the ice cream but then I thought to myself why don’t I just sauté in some butter grass-fed butter um some dates some pecans a little cinnamon and let’s just see what happens when we’re mixing you know why not i think the flavor the flavor profile will be kicked up a notch just enough just enough all right so this is a very creamy base um we’re going to give this a whirl and I think I’m supposed to hit the mix in this time [Music] okay see what this looks like okay this is looking like it hadn’t sat in uh it’s soupy y’all it’s looking like it hasn’t set h You know what we’ll do we’re going to fix it what I have is um that vanilla um pudding just like the uh chocolate pudding I had the other day i’ll add a little bit of that in there to see if it firms it up because this is definitely not the consistency of this that I was expecting all right so and I am thinking I’m going to have to put this back in the freezer and we’ll have to do a take two yeah on this cuz I think the pudding will help it set better well that’s discouraging don’t worry folks i’m going to get my rhythm on this and I’m going to figure this thing out but yeah that’s already thicker look at that so I think I put it back in the freezer doesn’t really change the taste of this either all right so I’m going to put this back in okay so we got our ice cream set and I am going to try it one more time in the machine fingers crossed you guys this is going to be this is going to be the So I am going to put this on light ice cream and let me grab out some um I got a little almond milk in case we need a little splash of something and uh we’ll give it a whirl [Music] okay the texture is interesting i need to add a little bit of almond milk and I think that’s I think that’s it okay so I’m going to do do a respin all right see how this turned out okay it’s runny still you guys i don’t I don’t know it’s good but it’s just really It’s just really runny i don’t really know what to do with this one excuse me i don’t really know what to do with this one because I already put pudding in it and had it sit for a little while longer so but I will tell you that the dates and the peacons and the uh yeah peacons in this thing oh my god it is delicious the flavor is definitely there it’s almost like um the equivalent of butter pecan ice cream it’s good but for some reason it’s not solidifying so I don’t know what to do let me know down below what you think I should do should I add more pudding to it it’s already pretty thick i thought I kept this in here overnight so I kept it in a whole extra day thinking that it would definitely be you know a different uh texture so I’m a little stumped at this one you guys um the only thing I could only other thing I can think to add to this is um maybe a heavy cream if not more pudding pudding mix but let me know down below what you think unfortunately I’m going to have to chalk this one up as a fail even though flavor-wise it’s not a fail it’s just texture-wise yeah I really don’t know i’m going to put it back up in the freezer though and see if I can let it get firm cuz I mixed it all that it can mix in this machine here and that’s pretty much it that’s pretty much it you guys that’s That’s the video unfortunately I’m sorry I wasn’t able to show you a fully finished product but gosh I don’t want this to spill on the floor either but look at at that like there’s bits of dates that give you that caramelly type of taste and then you have the pecans and they were all sauteed in butter with some cinnamon it’s delicious um so yeah we will try this again just like we tried the chocolate again the chocolate the chocolate one uh worked so I will see you guys again soon