Cherry Cottage Cheese Ice Cream: Creamy, Fruity, and Naturally High in Protein
Looking for a refreshing summer treat that feels indulgent but is secretly nourishing? These Cherry Cottage Cheese Ice Creams are just what you need. Packed with vibrant cherry flavour, naturally sweetened with honey, and blended with high-protein cottage cheese, they’re the perfect frozen snack to keep stocked in your freezer.
No ice cream maker? No problem. This is a completely no-churn recipe that uses simple ingredients and a food processor (or immersion blender) to create a velvety-smooth ice cream base. Whether you dip them in swirled Belgian chocolate or keep them plain for a lighter option, these little frozen pops are easy to love and even easier to make.
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Simple Ingredients, Big Benefits
This recipe transforms everyday ingredients into something that feels like an indulgent summer dessert—no ice cream maker needed.
- Cherries – Fresh or frozen both work. Their natural sweetness and vibrant colour are the stars of this recipe.
- Cottage cheese – Adds creaminess and a high-protein base without any need for cream or eggs.
- Honey – A natural sweetener that complements the tartness of the cherries and adds just the right amount of sweetness.
- Milk and white Belgian chocolate – Optional, but creates a glossy marbled coating that elevates the texture and look.
- Neutral oil – Just a touch helps the chocolate stay smooth when frozen and gives it that lovely snap.
How to Make Cherry Cottage Cheese Ice Cream
Blend the Base
Start by adding your pitted cherries, creamy cottage cheese, and honey to a food processor. Blend everything until you get a smooth, velvety mixture. Don’t have a food processor? No worries—an immersion blender and a large bowl work just as well!
Fill and Freeze
Pour the luscious cherry mixture into silicone ice cream moulds, then pop in wooden skewers or lolly sticks. Depending on your mould size, you should get about a dozen pops. Place them in the freezer and let chill for at least 4 hours, or until completely firm and ready to enjoy.
Melt the Chocolate
Once your ice creams are frozen, break the milk and white Belgian chocolate into separate bowls. If you have a microwave, heat each chocolate in 10-second bursts, stirring gently between intervals until smooth and glossy. No microwave? Use the double boiler method—place a heatproof bowl over a pot of gently simmering water (making sure the bowl doesn’t touch the water) and stir until the chocolate is silky and melted.
Stir a little neutral oil into each chocolate; this keeps the coating glossy and easy to work with. Let the chocolate cool slightly before the next step.
Dip and Swirl
Pour the milk chocolate into a tall, narrow glass to make dipping easier. Drizzle a spoonful of white chocolate on top and gently swirl with a toothpick to create a beautiful marbled effect.
Now, one at a time, remove your frozen cherry ice creams from the moulds and dip them into the chocolate, letting any excess drip off before carefully placing them on a parchment-lined tray. Repeat with all the ice creams, refreshing the white chocolate swirl before each dip for a gorgeous, varied pattern.
Use any leftover chocolate by pouring it into a piping bag or small zip-lock bag (with a tiny tip snipped off) and drizzle over the tops for a lovely finishing touch.
Freeze Again
Return the tray to the freezer to let the chocolate set firmly. Once hardened, transfer the ice creams to an airtight container, layering parchment paper between them to prevent sticking. Stored this way, they’ll keep beautifully for up to a month—ready whenever you need a delicious, cool treat.
Make It Healthier (or More Indulgent)
These cherry ice creams are naturally high in protein, made with whole food ingredients, and sweetened with just a touch of honey.
Want a completely healthy version? Skip the chocolate coating and enjoy them as fruity protein pops—just as delicious and even lighter.
Feeling extra? Add finely chopped dark chocolate or swirl in some cherry jam before freezing the base for added flavour and texture.
You May Also Like
If you love this cherry cottage cheese ice cream, you’ll enjoy these refreshing frozen treats too:
- Raspberry Cottage Cheese Bars
- Easy Banana Ice Cream Bar (No Churn)
- Mosaic Jelly Domes
- Picota Cherry Pistachio Chocolate Bar
- Cottage Cheese Date Bites
Don’t forget to watch our quick video tutorial on Instagram for step-by-step guidance — and be sure to check out more of our fruity, high-protein recipes while you’re there!
Description
These no-churn cherry cottage cheese ice creams are smooth, fruity, and high in protein—perfect for a refreshing summer treat. Made with just a few simple ingredients and dipped in swirled Belgian chocolate, they’re easy to prepare and freezer-friendly for up to a month. Want a completely healthy version? Simply skip the chocolate coating and enjoy them as fruity protein pops.
Ingredients
Instructions
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Add the pitted cherries, cottage cheese, and honey to a food processor and blend until smooth. Alternatively, place everything in a bowl and blend with an immersion blender until creamy. Pour the mixture into silicone pop-style moulds (you should get about 12) and insert wooden skewers or lolly sticks. Freeze for at least 4 hours, or until fully frozen.
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Place the milk and white chocolate chunks into two separate microwave-safe bowls. Melt each in 10-second intervals, stirring well after every burst, until completely smooth. Once melted, stir 15ml of oil into the milk chocolate and 5ml into the white chocolate. Mix until glossy and well combined. Let cool slightly. Pour the milk chocolate into a narrow glass for easy dipping. Drizzle a small amount of white chocolate over the top and swirl gently with a toothpick.No microwave? You can use the double boiler method: Fill a saucepan with a few centimetres of water and bring it to a simmer. Place a heatproof bowl on top, making sure it doesn’t touch the water. Add the chocolate to the bowl and stir gently until melted.
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Remove one cherry ice cream from the mould and dip it into the swirled chocolate. Let the excess drip off and place on a parchment-lined tray that fits in your freezer. Repeat with the remaining ice creams, swirling in fresh white chocolate before each dip. Transfer the leftover chocolate into a piping bag (or a small zip-lock bag with the corner snipped off) and drizzle over the dipped ice creams. Freeze again until the chocolate is fully set. Once frozen, you can transfer the ice creams to an airtight container, layering them with parchment paper. Store in the freezer for up to 1 month.
Equipment
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Nutrition Facts
Servings: 12 ServingCalories:205.17kcalTotal Fat:10.95gSaturated Fat: 5.27gTrans Fat: 0gCholesterol:9.91mgSodium:99.09mgPotassium:172.73mgTotal Carbohydrate:22.57gDietary Fiber: 1.24gSugars: 19.92gProtein:4.88gVitamin A: 22.66IUVitamin C: 1.78mgCalcium: 71.87mgIron: 0.62mgVitamin D: 0.02IUVitamin E: 0.58IUVitamin K: 3.73mcgThiamin: 0.03mgRiboflavin: 0.12mgNiacin: 0.17mgVitamin B6: 0.03mgFolate: 6.65mcgVitamin B12: 0.28mcgPhosphorus: 95.8mgMagnesium: 18.44mgZinc: 0.63mg
Note
- Sweetness level: Feel free to adjust the honey depending on how sweet your cherries are.
- Chocolate swirl tip: For the cleanest swirl, work quickly and stir the white chocolate gently each time before dipping.
- No moulds? You can also freeze the mixture in small paper cups and peel them off before dipping.
- Healthier option: Skip the chocolate coating for a lighter, completely refined sugar-free version. They’re just as delicious on their own!
- Storage: Store in an airtight container with parchment between layers. Best enjoyed within 1 month.
- Fruit variations: This recipe also works beautifully with raspberries, strawberries, or blueberries. Just swap them in 1:1 for the cherries.
- Vegan option: Use a plant-based cottage cheese alternative and maple syrup or agave instead of honey.
User Reviews
Amazing 🤩