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High-Protein Cheesecake Ice Cream (No Churn, Ultra Creamy, 35–45g Protein)

Updated on 4 min read

Quick Description

This High-Protein Cheesecake Ice Cream is a creamy, indulgent, no-churn frozen treat made with blended cottage cheese or Greek yogurt, whey protein, and a touch of sweetener. It tastes like cheesecake in ice cream form—rich, smooth, and satisfying—while keeping carbs low and protein high. Perfect for dessert lovers who want a guilt-free, macro-friendly frozen bowl.

Servings & Timing

Serves: 1–2
Prep Time: 5 minutes
Freeze Time: 1–2 hours
Total Time: ~1 hour 10 minutes

Ingredients List

  • 1 cup cottage cheese (blended very smooth) or thick Greek yogurt
  • 1 scoop vanilla whey protein (cheesecake or vanilla flavor works best)
  • 2–3 tbsp powdered sweetener (monk fruit/erythritol)
  • ½ tsp vanilla extract
  • 1–2 tbsp sugar-free whipped topping (optional for extra creaminess)
  • Optional add-ins:
    • 1 tbsp sugar-free cheesecake pudding mix
    • 1 tbsp crushed low-carb cookies
    • ¼ cup strawberries or blueberries
    • 1 tbsp sugar-free white chocolate chips

Instructions

1. Blend the Base

  • Add cottage cheese, protein powder, sweetener, and vanilla to a blender.
  • Blend until completely smooth, thick, and creamy—no lumps.
  • Fold in whipped topping for extra ice cream creaminess (optional).

2. Freeze

  • Pour mixture into a freezer-safe container.
  • Freeze 1–2 hours, stirring halfway through to keep the texture soft.
  • For firmer ice cream, freeze longer and thaw 5–10 minutes before scooping.

3. Scoop & Serve

Serve with berries, crushed low-carb cookies, or a drizzle of sugar-free syrup.

Nutrition (per serving)

(Based on cottage cheese version with no add-ins)

  • Calories: 260–320
  • Protein: 35–45g
  • Carbs: 6–10g
  • Fat: 6–10g
  • Fiber: 0–2g

Benefits

  • High-Protein: 35–45g per serving—perfect for cravings or post-workout.
  • No Churn Needed: Ready with just a blender and freezer.
  • Keto-Friendly: Low-carb and sugar-free when using keto toppings.
  • Creamy Like Real Ice Cream: Cottage cheese base becomes silky when blended.
  • Customizable: Endless flavor options like chocolate, strawberry, and PB cheesecake.

Additional Notes

  • Blend cottage cheese EXTRA smooth—this is the secret to avoiding grainy texture.
  • Add 1 tbsp pudding mix for thicker, creamier “real ice cream” consistency.
  • Sweetness depends on protein powder—adjust to taste.

Dietary Info

  • High-Protein: Yes
  • Keto/Low-Carb: Yes
  • Gluten-Free: Yes
  • Vegetarian: Yes
  • Dairy-Free Option: Use coconut yogurt + vegan protein

Brief Introduction

This High-Protein Cheesecake Ice Cream is a dessert-lover’s dream—smooth, creamy, delicious, and packed with protein. With no ice cream machine required, it’s an easy, macro-friendly treat that satisfies cheesecake cravings while keeping you full and energized.

Step-by-Step Cooking Guide

  1. Blend Cottage Cheese Smooth: Creates the cheesecake base.
  2. Add Protein: Helps thicken and sweeten naturally.
  3. Freeze Lightly: Keeps ice cream soft and scoopable.
  4. Mix Add-Ins: Berries, graham-style crumbs, or chocolate chips.
  5. Serve Soft or Firm: Adjust freezing time to your texture preference.

Ingredient Details & Substitutions

  • Cottage Cheese: Highest protein & creamiest when blended.
  • Greek Yogurt: Softer, tangier ice cream base.
  • Vanilla Whey: Adds body, sweetness, and cheesecake flavor.
  • Sweetener: Powdered blends dissolve best.
  • Optional Mix-Ins: Cookies, berries, syrups, cocoa powder.

Recipe Variations & Serving Suggestions

Strawberry Cheesecake Ice Cream

  • Add ¼ cup blended strawberries
  • Add 1 tbsp crushed low-carb cookie

Chocolate Cheesecake Ice Cream

  • Use chocolate protein
  • Add 1 tbsp cocoa powder

Peanut Butter Cheesecake Ice Cream

  • Add 1 tbsp peanut butter or PB2

Frozen Yogurt Style

  • Use Greek yogurt + extra vanilla

Serving Ideas

  • In a bowl with berries
  • With a drizzle of zero-sugar caramel
  • As a high-protein night-time dessert
  • In small freezer jars for meal prep

Storage & Make-Ahead

  • Freeze: Up to 1 week in an airtight container
  • Thaw Before Serving: 5–10 minutes on the counter
  • Meal Prep Tip: Freeze in single-serve cups for easy portion control

FAQs

Can I make this without protein powder?
Yes—add more sweetener and 2 tbsp pudding mix for thickness.

Why is my ice cream icy?
Freeze shorter OR stir halfway OR add 1 tbsp whipped topping.

Do I have to use cottage cheese?
No—Greek yogurt or Skyr works too, but texture changes.

Can I use flavored protein powders?
Yes! Cinnamon, cheesecake, strawberry, chocolate—all amazing.

Optional Personal Story

I made this High-Protein Cheesecake Ice Cream after craving something creamy, cold, and satisfying without blowing my carbs or calories. One blend later, I realized it tasted like frozen cheesecake fluff—and it instantly became a weekly dessert staple in my high-protein routine.

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