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High-Protein Salted Caramel Cottage Cheese Ice Cream

Salted caramel cottage cheese ice cream made with a blender for a velvety, caramel-forward frozen texture. Cottage cheese blends completely smooth, then freezes for a creamy high-protein dessert.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

cottage cheese
  • 2 cup full-fat cottage cheese
caramel
  • 3 tbsp caramel sauce
  • 2 tbsp brown sugar
flavoring
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt
  • 1 tbsp cream cheese (for extra richness, optional)
serving
  • 1 flaky sea salt and caramel drizzle for serving

Equipment

  • 1 stand mixer

Method
 

Blend the ice cream base
  1. Blend full-fat cottage cheese, caramel sauce, brown sugar, vanilla extract, sea salt, and cream cheese (if using) until completely smooth; blend at least 2 minutes until no lumps remain.
  2. Taste the mixture and adjust caramel or salt level to your preference.
Freeze and scoop
  1. Pour the blended mixture into a freezer-safe container and freeze for 4 hours, until firm.
  2. Remove from the freezer and let sit 5 minutes before scooping, so it softens slightly for easy portioning.
Serve
  1. Drizzle with extra caramel sauce and top with a pinch of flaky sea salt before serving for a salted caramel finish.

Notes

For the smoothest texture, blend long enough that the mixture looks uniform and lump-free before freezing. Store in the freezer in a sealed container for up to 1 week; freeze longer may harden the scoop. Not recommended for freezing again after scooping. For a slightly lighter dessert, use low-sugar caramel sauce (keep the sea salt amount the same for balance).