This shake is creamy, cold, and tastes like a coffee shop treat, but it’s made with simple stuff at home. Cottage cheese might sound strange here, but once it’s blended, it turns smooth and rich. This is one of those recipes that surprises you in the best way.
Why I Love This Recipe
The first time I tried this, I was just experimenting with what I had in the fridge. I wanted iced coffee, but I also wanted something filling. I tossed cottage cheese into the blender, hoping for the best, and it turned into this creamy shake that felt like a treat but kept me full.
- It tastes like a coffee milkshake
- It’s super creamy without using ice cream
- It keeps you full longer than regular iced coffee
- It takes about five minutes from start to finish
This is now my go-to when I want coffee and breakfast in one glass.
Servings: 1
Total Time: 5 minutes
What You’ll Need
- ½ cup full-fat cottage cheese
- ¾ cup brewed coffee, completely cooled
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ cup ice cubes
- Optional: extra ice for serving
Tools You’ll Need
- Blender
- Measuring cups
- Measuring spoons
- Glass for serving
Pro Tips
- Use full-fat cottage cheese for the smoothest texture
- Make sure the coffee is fully cooled so the ice doesn’t melt too fast
- Blend longer than you think you need to get it really smooth
- If you want it thicker, use frozen coffee cubes instead of ice
Substitutions and Variations
- Swap maple syrup for honey or agave
- Use decaf coffee if you want less caffeine
- Add a pinch of cinnamon for warmth
- Add cocoa powder for a mocha-style shake
Recipe and Instructions
Step 1: Add the cottage cheese and coffee
Add ½ cup full-fat cottage cheese to the blender. It should look thick and slightly curdy at this point. Slowly pour ¾ cup cooled brewed coffee over the cottage cheese. The coffee should be dark brown and fully liquid, pooling around the curds in the blender before blending.
Step 2: Add maple syrup and vanilla
Add 1 tablespoon maple syrup and ½ teaspoon vanilla extract into the blender. The maple syrup should look glossy and amber.
Step 3: Add the ice
Add ½ cup ice cubes into the blender. The ice should be solid and clear.
Step 5: Blend until smooth
Blend everything on high for 30 to 60 seconds until the mixture becomes smooth, creamy, and light brown with no visible curds.
Step 6: Pour and serve
Pour the blended shake into a clear glass. Add extra ice if you like it extra cold.
Leftovers and Storage
This shake is best fresh. If needed, store it in a sealed jar in the fridge for up to 24 hours. Shake or re-blend before drinking.
Macros Information (Approximate)
- Calories: 180
- Protein: 15 g
- Fat: 5 g
- Carbs: 16 g
- Sugar: 12 g
Why This Recipe Works (Quick Science)
Blending breaks down the cottage cheese curds into a smooth texture. Cottage cheese is high in protein, which makes the shake thick and filling. Coffee adds bitterness that balances the creamy dairy and sweet maple syrup.
Common Mistakes
- Using hot coffee, which melts the ice too fast
- Not blending long enough, leaving grainy bits
- Using low-fat cottage cheese, which can taste watery
- Skipping sweetener, which can make it taste flat
What to Serve With
- Toast with peanut butter
- A banana or apple
- A small bowl of granola
- A hard-boiled egg
FAQ
Can you taste the cottage cheese?
No. Once blended, it just tastes creamy.
Can I make it thicker?
Yes, use frozen coffee cubes instead of ice.
Can I make it ahead?
It’s best fresh, but it can be stored for one day in the fridge.
Final Thoughts
This cottage cheese iced coffee shake is simple, fast, and surprisingly good. It’s creamy, cold, and feels like a treat while still being filling. Once you try it, it’s hard not to make it again the next day.
