This mango cottage cheese ice cream is creamy, naturally sweet, and packed with protein—and the best part? No ice cream machine needed! The cottage cheese blends into a smooth, rich base, while the mango adds the perfect tropical sweetness.
It’s a healthy, high-protein dessert that tastes just like a tropical getaway. If you love easy, no-churn ice cream, this recipe is a must-try.
Let’s make it!
📋 What You’ll Need
Ingredients
- 1 ½ cups cottage cheese
- 1 ½ cups ripe mango, diced
- ¼ cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (for brightness)
- ¼ cup heavy cream (optional, for extra creaminess)
Tools
- Blender or food processor
- Measuring cups & spoons
- Freezer-safe container
- Spatula
- Ice cream scoop
⭐ Pro Tips
- Use ripe mangoes – The sweeter, the better! If your mango isn’t sweet enough, add an extra drizzle of honey.
- Blend until completely smooth – This makes sure there are no cottage cheese lumps.
- Want a firmer texture? Freeze for at least 4 hours before scooping.
- Want a soft-serve texture? Eat it right after blending!
- Customize it! Add shredded coconut, a squeeze of lime, or even a handful of frozen pineapple for extra tropical flavor.
🔄 Substitutions & Variations
- No honey? Use maple syrup or a Medjool date for sweetness.
- No heavy cream? Leave it out for a lighter version.
- Want a dairy-free option? Swap cottage cheese for a thick dairy-free yogurt.
- More texture? Stir in chopped mango or toasted coconut flakes before freezing.
⏳ Make-Ahead Tips
- Blend ahead – Keep the mixture in the fridge and freeze when ready.
- Store properly – Cover tightly and freeze for up to 2 months.
👩🍳 How to Make Mango Cottage Cheese Ice Cream
1. Blend Cottage Cheese & Honey
In a blender or food processor, add cottage cheese and honey. Blend until smooth and creamy.
2. Add Mango, Vanilla, & Lemon Juice
Add diced mango, vanilla extract, and lemon juice to the blender. Blend again until fully combined.
3. Add Heavy Cream (Optional) & Blend Again
Pour in the heavy cream and blend one last time until smooth and fluffy.
4. Transfer to a Freezer Container
Pour the blended ice cream mixture into a freezer-safe container and smooth the top with a spatula.
5. Freeze Until Firm
Cover the container and freeze for at least 4 hours or until firm.
6. Scoop & Serve!
Let the ice cream sit at room temperature for 5 minutes, then scoop and enjoy!
🥡 Leftovers & Storage
- Store in an airtight container in the freezer for up to 2 months.
- Let it sit for 5-10 minutes before scooping if it’s too firm.
- For extra creaminess, blend leftovers into a smoothie!
💛 Time to Enjoy!
This mango cottage cheese ice cream is smooth, creamy, and naturally sweet—a perfect healthier treat! If you try it, leave a comment below and let me know how it turned out. Happy scooping! 🍨🥭✨
