Ingredients:

  • 16 oz Full-Fat Cottage Cheese (blotted if very wet)
  • 1/2 cup Milk (Whole or 2%)
  • 1/2 cup Unsweetened Cocoa Powder (sifted)
  • 1/2 cup Granulated Sugar or Maple Syrup (adjust to taste)
  • 1 tsp Vanilla Extract
  • 1/8 tsp Fine Sea Salt
  • 1/2 cup Heavy Whipping Cream (Optional)

Instructions:

  1. Prepare the Base: Place cottage cheese and milk into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and resembles thick yogurt, scraping down the sides as necessary (this may take 2-3 minutes).
  2. Incorporate Chocolate & Sweetener: Add the sifted cocoa powder, sugar/sweetener, vanilla extract, and salt to the smooth cheese mixture. Blend again until thoroughly combined and streak-free.
  3. Add Optional Cream (If Using): If using heavy cream, gently pulse it in just until incorporated. Do not over-blend at this stage.
  4. Chill Thoroughly: Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours (or until very cold). This ensures the best results when churning or freezing.
  5. Churning (If using Machine): Pour the chilled base into your pre-frozen ice cream maker bowl. Churn according to the manufacturer’s instructions (usually 20–30 minutes) until it reaches a thick soft-serve consistency.
  6. No-Churn Freezing: If skipping the machine, pour the base into your freezer-safe container. Cover the surface directly with plastic wrap and freeze for 1 hour. Remove, stir vigorously with a fork to break up ice formation, repeat this stirring process every 45-60 minutes for the first 3-4 hours.
  7. Final Freeze: Transfer the churned or partially frozen mixture to its final container, cover tightly, and freeze for a minimum of 4 hours until firm enough to scoop.
  8. Serve: Let the ice cream temper on the counter for 5-10 minutes before serving for perfect scoopability. Garnish with flaky sea salt if desired.