Low Calorie Cottage Cheese Ice Cream (160 Calories)

Jump to Recipe

I am going to share with you this amazing recipe for low calorie cottage cheese ice cream that you will want to keep in your recipe box.

This ice cream is your go to if you want a big bowl of ice cream but don’t want all of the calories that come with regular ice cream. This recipe only contains 160 calories per serving.

It is super easy to make and can be ready within a few hours after making it. It also contains a good amount of protein packed inside.

Read on to learn on how you can make it at home.

Why This Low Calorie Cottage Cheese Ice Cream Recipe Is Great for Weight Loss

We know we have to be calorie conscious when trying to lose weight, so it is great when we are able to find great recipes that satisfy the sweet tooth without blowing up our calorie intake budgets.

Losing weight is all about calories in vs. calories out by utilizing a calorie deficit, but we should never have to feel deprived.

If you are a fan of cottage cheese, you will enjoy this recipe for low calorie cottage cheese ice cream.

This recipe is a great option because:

  • Only 160 calories per serving.
  • Good source of protein.
  • It’s super easy!
  • Unlimited options for add ins.
  • It makes a large serving size with about 3 scoops. This will help you to feel full and satisfied.

If you are someone who lifts weights and want to get in some additional protein, this recipe is a great choice because it contains 12 grams of protein per serving. You can’t say that about most desserts!

You can add protein powder to this recipe to add in even more protein, which is great after a workout.

When I add protein to my recipe I only usually do a half scoop which ends up being about 60 calorie extra.

If you want to switch it up and have a different flavor on a different day, there are so many different flavor combos you can try with this recipe.

Let’s get rolling and talk about what ingredients you will need to have on hand.

Easy Ingredients

This recipe for low calorie cottage cheese ice cream requires ingredients that most of us already have on hand.

However, if you don’t have them in your kitchen they are simple to get and don’t cost a ton of cash.


The simple ingredients you will need include:

  • 1% Cottage Cheese
  • Sugar Free Vanilla Syrup
  • Reduced fat whipped topping
  • Optional add ins if you want them

The cottage cheese makes up the bulk of the calories in this recipe as well as the source of protein.

The whipped topping used in the recipe is reduced fat so it only contains 20 calories per 2 tablespoons.

The sugar free vanilla syrup is labeled zero calories. I use the Torani brand of sugar free syrup in this recipe. You can actually find it in the coffee aisle in the grocery store.

Any mix ins you choose to add you will have to add to the total, but this is totally doable.

You will also need a blender or food processor. You can use a regular full sized blender but this recipe also works in a small blender like a Nutri Bullet. A Nutri Bullet is what I use.

How To Make It

This recipe for low calorie cottage cheese ice cream actually makes two servings. This is perfect for sharing.

Each serving only contains 160 calories total (before add ins) which equals about three normal sized scoops. This makes for a pretty large sized bowl of ice cream for a snack to help keep you feeling full.

Let me walk you through how to make this simple but delicious recipe. Of course, if you want the recipe to print out or screenshot, it is included in full at the bottom of the article.

First, you will measure out 1 cup of cottage cheese and 2 tablespoons of sugar free vanilla syrup (0 cals) and add them to your blender or food processor (plus mix ins if you want them) and then start to blend for 30 seconds to 1 minute.


You want the mixture to be blended well and smooth so that no curds remain.

The next step is adding the blended cottage cheese mixture into a Tupperware container or a loaf pan.

Now you fold, fold fold. Begin to fold in one cup of whipped topping into the cottage cheese.

Be careful not to overmix it. You just need to mix it until it comes together and gets fluffy.

Freeze for at least 2 hours before scooping. You want to make sure you cover it with a sheet of plastic wrap to prevent freezer burn.

It is a great idea to uncover it after about 45 minutes to an hour and remix just so that is does not become icy in texture.


If your ice cream has been in the freezer greater than 24 hours, you will first want to thaw it for 15-20 minutes or possibly up to 35 minutes before attempting to scoop it into your bowl.

This ice cream is best eaten about 2-3 hours after freezing it so it is easily scoopable.

If completely frozen, you will have to wait for it to thaw to scooping consistency.

Different Flavor Combinations and Add Ins

There are unlimited flavor combinations and add ins that you could try with this cottage cheese ice cream recipe, while still keeping it a low calorie dessert.

Some interesting add ins and combinations can include:

  • Berries such as blueberries or strawberries

Berries are a great addition. These are what I used with mine. You can simply add a few strawberries into your blender to make a delicious strawberries and cream low calorie cottage cheese ice cream.

  • Bananas

If you want a banana inspired low calorie cottage cheese ice cream, you can add in half of a banana to give it the banana flavor.

  • Low calorie cookie pieces

In order to make Oreo inspired low calorie cottage cheese ice cream, you can purchase a container of the “mini sized” Oreos and add in 2 or three to add that cookies and cream flare.

  • Graham crackers

Graham crackers are a great addition to this recipe for that little bit of crunch. So good.

  • Protein powder

If you want to add protein powder, you surely can. You can add an entire scoop if you want to, just be sure to account for the calories from the powder. I usually use a half a scoop since this recipe has 12 grams of protein already inside.

  • Powdered peanut butter such as PB2

If you want a peanut butter flavored ice cream, you can use a peanut butter powder such as PB2 to get the flavor of peanut butter, but with half the amount of calories as regular peanut butter.

Additional Tips

Here are a list of additional tips you want to keep in mind when making this low calorie cottage cheese ice cream recipe.

  • Don’t blend the whipped topping with the cottage cheese in the blender.

I usually try to avoid this. If you blend the whipped topping in with the cottage cheese and syrup, it may become too runny. You only need to fold it in AFTER you blend the cottage cheese.

  • Don’t freeze it too long if you plan on eating it shortly after making it.

If you plan on eating your ice cream shortly after eating, make sure to only freeze for a couple hours. It will be firmed up enough to scoop at this stage, but not so solid that it needs to thaw for a bit.

Also be sure to stir it once while freezing at about the 45 minute- 1 hour mark.

If you don’t stir enough while it freezes, you may end up with an icy texture.

  • Avoid fat free cottage cheese if you want a more creamier texture.

This recipe uses 1% fat cottage cheese. If you want to increase the fat percentage of your cottage cheese to 2% or even whole, this is fine. You will just need to account for the increase in calories.

I do not recommend fat free cottage cheese because the little bit of fat in the 1% gives a creamier texture.

However, if you are not concerned about the texture and want to save even more calories, you totally can.

  • Eat it within 2 weeks time. It does not do well in the freezer past 2 weeks.

I have tried the recipe past the two week mark and feel it does not scoop as well and does not taste best past this amount of time.

It’s a good idea not to store in the freezer past 2 weeks.

Frequently Asked Questions:

Can I use stevia in this low calorie cottage cheese ice cream?

Yes, you can use stevia in this cottage cheese ice cream recipe if you want it to be a bit sweeter. It is a great way to add sweetness without any extra calories from regular sugar. It should not affect the end result either.

Can I use yogurt instead of cottage cheese in this ice cream?

Yes! If you do not like cottage cheese but like yogurt, I recommend trying a lower calorie Greek yogurt instead. You will still have a great end result.

What if I want my ice cream sweeter?

If you want this low calorie cottage cheese ice cream to be sweeter, you can add artificial sweetener of your choice or you can add more sugar free vanilla syrup until you get a sweeter end result.

Other Recipes To Try: Low Calorie No Sugar Added Tropical Smoothie (Only 180 Calories!)

Low Calorie Biscoff Jar Cake

Low Calorie Fudgy Hershey Brownies

Low Calorie Golden Oreo Fluff

Low Calorie Cottage Cheese Ice Cream- 160 Calories

This recipe is your go to if you want a satisfying sweet treat without all of the extra calories. This recipe is easy to make and only requires 3 ingredients. It is also a great source of protein.
Course Dessert
Cuisine American
Keyword low calorie cottage cheese ice cream, low calorie ice cream using cottage cheese
Prep Time 5 minutes
Cook Time 0 minutes
2 hours freeze time 0 minutes
Total Time 2 hours 5 minutes
Servings 2 people
Calories 160kcal
Author John Michael
Cost $8


  • 1 blender or food processor


  • 1 cup 1% cottage cheese
  • 2 tbsp sugar free vanilla syrup
  • 1 cup reduced fat whipped topping


  • Add 1 cup of cottage cheese and 2 tbsp sugar free vanilla syrup to your blender or food processor and blend for 30 seconds to 1 minute until no curds remain and mixture is smooth. You can add your chosen add in ingredients during this time if you have any.
  • Pour cottage cheese mixture into a Tupperware container or loaf pan.
  • Gently fold in 1 cup of the reduced fat whipped topping until combined and fluffy. Do not overmix.
  • Cover with plastic wrap and freeze for at least 2 hours before scooping. Stir the ice cream again at about the 45 minute to 1 hour mark to prevent an icy texture.
  • Scoop half of mixture into your favorite bowl for one serving. Mixture makes 2 servings.
  • Enjoy.


-Avoid blending cottage cheese and whipped topping together in your blender as the mixture may become too runny.
-This ice cream will last in the freezer for 2 weeks.
-Thaw before serving is frozen greater than 24 hours for easy scooping.
-Be sure to stir the ice cream 1-2 times while it is freezing to prevent it from getting an icy texture.
-If adding mix ins, you must account for the calories they contain and add on to the total calories in the recipe.

I really think you are going to enjoy this recipe. This recipe is very satisfying when all you really want is a giant bowl of ice cream.

Don’t forget to check out some other helpful content below!