Raspberry Chocolate Cottage Cheese Ice Cream

This raspberry chocolate cottage cheese ice cream is rich, creamy, and packed with protein—a dessert that feels indulgent yet totally nourishing.

Recipe and image compliments of Brit from Whisked Away Kitchen

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Raspberry Chocolate Cottage Cheese Ice Cream

Prep Time30

Chill & Freeze6

Servings:

Ingredients

Raspberry Swirl

1½ cups raspberries fresh or frozen
1½ tablespoons granulated sugar
1½ tablespoons water

Cottage Cheese Ice Cream

2 cups (16 oz) Hiland Small Curd Cottage Cheese
¼ cup Hiland Whole Milk
¼ cup pure maple syrup
½ teaspoon vanilla extract
¼ teaspoon almond extract
¾ cup dark chocolate chips

Instructions

Make the raspberry swirl. In a small saucepan, combine the raspberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally. Simmer until thickened (about 10–12 minutes). Remove from heat and let cool slightly. Refrigerate for at least 30 minutes (or until cold) before using.
Prepare the ice cream base. In a blender, combine cottage cheese, milk, maple syrup, vanilla extract, and almond extract. Blend until completely smooth. Taste and adjust sweetness if needed. Fold in the chocolate chips.
In a freezer-safe container or loaf pan, spread the ice cream base in an even layer. Dollop spoonfuls of the chilled raspberry compote over the base. Use a knife or skewer to gently swirl the raspberry into the ice cream (avoid overmixing).
Cover and freeze for at least 4–6 hours, or overnight, until firm. Before serving, let the ice cream sit at room temperature for at least 15 minutes to soften slightly for easy scooping.

A flat-lay of ingredients for cottage cheese ice cream, including frozen raspberries, chocolate chips, a container of Hiland cottage cheese, sugar, vanilla extract, maple syrup, and a small bowl of milk.

A blender cup filled with cottage cheese, vanilla, and maple syrup before blending, set against a light tan surface.

A bowl filled with a mashed raspberry mixture showing a bright red hue and juicy texture on a beige countertop.

Tart raspberry compote and dark chocolate chips add delicious flavors and fun

With a cottage cheese base, this treat skips heavy cream but still delivers ultra-creamy texture, bold flavor, and satisfying sweetness in every bite.

Why We Love This Recipe

The magic here is in the balance: bright, jammy raspberries cut through the sweetness of the vanilla and maple flavored base, while dark chocolate adds pockets of decadence. Cottage cheese might sound unconventional, but when blended smooth, it creates a velvety texture with a boost of protein. We also love how adaptable this recipe is: swap the raspberries for blackberries or cherries, or use cacao nibs instead of chocolate chips for a crunchier twist.

Ingredient Notes

Raspberries: You can use fresh or frozen. Frozen berries work year-round and often provide a more concentrated flavor than fresh. No need to thaw first.

Hiland Small Curd Cottage Cheese: Use full-fat, small-curd for maximum creaminess. The curds break down completely when blended, creating a protein-rich base. Low-fat versions work but yield a slightly icier result.

Whole Milk: Whole milk ensures richness, but almond or oat milk can also be used, although the texture will be less creamy.

Maple Syrup: Pure maple syrup adds depth. Honey (start with 3 tablespoons) works as a substitute.

Chocolate Chips: I opt for dark chocolate to balance the sweetness of the ice cream, but your favorite chocolate will work great here!

Step by Step Instructions

Make the raspberry swirl: Simmer the raspberries, sugar, and water until thickened (about 10 minutes). Store your raspberry compote in the fridge until cold – the mixture should be completely cooled before swirling into the ice cream base.
Make the base: Combine cottage cheese, milk, maple syrup, and extracts in a blender until completely smooth—any lumps will freeze oddly. Taste and adjust sweetness if needed.
Layer and swirl: Fold in chocolate chips, then spread the base into a loaf pan. Dollop the chilled compote on top and gently swirl with a knife. Less is more here; overmixing can cause your beautiful swirls to disappear (although it will still taste amazing).
Freeze and enjoy! A 4–6 hour freeze is essential. Also make sure to let your ice cream sit at room temperature for 15 minutes before scooping.

Expert Tips and Tricks

Blend until silky smooth: Process the cottage cheese mixture for a full minute or two to eliminate any graininess.
Boost the swirl: For vibrant raspberry ribbons, chill the compote completely and use a knife to gently marble it—just 2-3 passes to maintain defined streaks.
Perfect scoop texture: Let the ice cream sit at room temperature for at least 10 minutes and up to 20 minutes before serving.

Storage and Serving Instructions

Cottage cheese ice cream can be stored in an airtight container in the freezer for up to 2 weeks.

Let the ice cream sit at room temperature for at least 15 minutes before scooping—this softens the cottage cheese base, which firms up more than traditional ice cream when frozen.

A beige ceramic bowl containing a creamy cottage cheese mixture blended with chocolate chips, sitting on a light tan countertop.

A rectangular metal pan filled with a creamy mixture swirled with bright red raspberry sauce and sprinkled with chocolate chips, ready to be frozen into cottage cheese ice cream.

A slightly angled view of three scoops of raspberry chocolate chip cottage cheese ice cream in a ribbed glass bowl, with chocolate chips scattered nearby and waffle cones and a striped napkin in the background.

It’s a wholesome, delicious twist on ice cream you’ll want to make again and again!

Serving Ideas

Serve in bowls or cones. Scoop into bowls or cones and top with extra raspberries and dark chocolate chips.
Make a parfait. Alternate ice cream with fresh fruit and granola.
Don’t forget the toppings! Drizzle chocolate sauce or sprinkle with nuts and toasted coconut for a decadent treat!

For more delicious recipes, visit Hiland Dairy’s recipe page.