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High-Protein Salted Caramel Cottage Cheese Ice Cream

Salted caramel cottage cheese ice cream made by blending cottage cheese into a fully smooth, caramel-forward base, then freezing for a creamy scoop. This high protein caramel ice cream delivers sweet-salty flavor with minimal fuss—no churn needed.
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Prep Time 10 minutes
freezing 4 minutes
Total Time 4 hours 14 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup full-fat cottage cheese
  • 3 tbsp caramel sauce
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt
  • 1 tbsp cream cheese optional, for extra richness
Serving
  • 0.25 flaky sea salt for topping
  • 0.25 caramel drizzle extra caramel sauce for drizzling

Equipment

  • 1 freezer-safe container

Method
 

Blend the caramel cottage cheese base
  1. Blend full-fat cottage cheese, caramel sauce, brown sugar, vanilla extract, sea salt, and cream cheese (if using) until completely smooth, blending at least 2 minutes until no lumps remain.
  2. Taste and adjust the caramel sauce and sea salt level as needed for your preferred sweet-salty balance.
Freeze
  1. Pour the mixture into a freezer-safe container and freeze for 4 hours until scoopable.
  2. Remove from the freezer and let it sit for 5 minutes before scooping to soften slightly for cleaner scoops.
  3. Serve with a drizzle of caramel drizzle and a pinch of flaky sea salt for a salted caramel finish.

Notes

For the smoothest texture, blend until the base looks glossy and lump-free, then scrape down the blender as needed. Store covered in the freezer for up to 2 weeks; let it sit 5 minutes before serving again. No-churn cottage cheese ice cream freezes well, but it won’t scoop perfectly straight from the freezer. For a lighter option, use low-fat cottage cheese and skip the optional cream cheese, expecting a slightly icier texture.