This High Protein Pistachio Cheesecake Ice Cream is my take on the viral cottage cheese ice cream. Crushed pistachios and graham cracker pieces are swirled into a blended cottage cheese-based ice cream.
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The Viral Cottage Cheese Ice Cream
This recipe marries so many of my favorite things: pistachios, cream, and cheesecake. What makes this recipe even better is that it’s packed with protein, free from processed sugar, and absolutely creamy and dreamy!
Read on to learn all the details about this incredibly easy and delicious ice cream!
How Do You Make Ice Cream "High Protein"?
Perhaps you’ve seen the viral ice cream hack on social media, which involves blending a handful of ingredients together, returning them to the freezer, and getting the creamiest ice cream.
The secret ingredient?
Cottage cheese!
That’s right, cottage cheese. The humble snack that is having a renaissance moment, is now the base of a sweet treat that anyone can make! And as I’ve shared, this recipe is considered high protein, given that on average, 1 cup of cottage cheese includes 25 grams of protein!
What Cottage Cheese Should I Use?
I’m a hardcore lover of cottage cheese, and I’ve done my fair share of sampling a variety of different brands.
My favorite brand that I’ve found readily available is Good Culture. It’s made with clean ingredients, without additives, and has delicious flavor and texture. It works beautifully in this recipe since it’s looser and had smaller curds, making it blend nicely.
How To Make Cottage Cheese Ice Cream
Ingredients:
- Cottage cheese
- Pure maple syrup
- Shelled and unsalted pistachios
- Pistachio extract (or almond extract)
- Graham crackers
Method:
- Add cottage cheese, extract, and maple syrup to a medium mixing bowl.
- Using your immersion blender, blend the mixture until completely smooth. Alternatively, you can use a food processor to blend the mixture, too.
- Place pistachios in a plastic bag and use a rolling pin to crush the nuts (you can use the bottom of a glass, too). Add to the mixture. Add the graham crackers to the same plastic bag, crushing them also, then add to the mixture.
- Fold the pistachios and graham crackers into the mixture until combined.
- Freeze for at least 2 hours or until frozen through.
Tools To Make Cottage Cheese Ice Cream
- Immersion Blender or Food Processor
- Freezer friendly container
- Ice Cream Scoop
- Rolling Pin to crush pistachios and graham crackers (you can just use the bottom of a glass, too!)
- Cute ice cream dishes to serve in, because why not?
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High Protein Pistachio Cheesecake Ice Cream
Equipment
- Immersion Blender
Ingredients
- 16 oz cottage cheese
- 2-3 Tbsp pure maple syrup
- 1/4 cup shelled, unsalted pistachios
- 1/4 tsp pistachio extract (or almond extract)
- 1/4 cup graham crackers, crushed
Instructions
- Add cottage cheese, extract, and maple syrup to a medium mixing bowl.
- Using your immersion blender, blend the mixture until completely smooth. Alternatively, you can use a food processor to blend the mixture, too.
- Place pistachios in a plastic bag and use a rolling pin to crush the nuts (you can use the bottom of a glass, too). Add to the mixture. Add the graham crackers to the same plastic bag, crushing them also, then add to the mixture.
- Fold the pistachios and graham crackers into the mixture until combined.
- Freeze for at least 2 hours or until frozen through.
I put almond milk and greek yogurt in a blender with it and made a shake. It was a little better then.
Very, very disappointed. Thought it would taste good, but tried it and hated it!! Cottage cheese in ice cream is not a good choice. Maybe cream cheese would have been better. Don’t believe everything you see on the internet. I sure won’t.
Sorry to hear you didn’t like it! It’s a bit different of a flavor profile compared to real cheesecake.