Cottage Cheese Cherry Garcia Ice Cream
Enjoy creamy Cottage Cheese Cherry Garcia Ice Cream, made with fresh cherries, chocolate chunks, and naturally sweetened with maple syrup. Ready in just 2 hours without an ice cream machine, it’s the perfect sweet treat for Valentine’s Day or any time! A delicious homemade twist on a classic, with simple ingredients and less sugar.
How is Cottage Cheese Cream Ice Cream a Healthier Twist on Traditional Ice Cream?
Cottage cheese ice cream is a fun, healthier twist on traditional ice cream because it naturally has more protein and less sugar. The cottage cheese base is packed with protein, which helps make this treat more satisfying without all the added fat and calories from heavy cream. Plus, I love sweetening it with natural ingredients like maple syrup, which keeps the sweetness just right while avoiding too much refined sugar. It still has that rich, creamy texture we all love in ice cream, but with cleaner, simpler ingredients—making it a perfect treat to enjoy without feeling weighed down!
Why You’ll Love This Lighter Cherry Garcia Homemade Ice Cream Recipe
- Quick & Easy: Ready in just 2 hours, no ice cream machine needed.
- Rich Cherry & Chocolate Flavor: The classic combination of sweet cherries and chocolate chunks.
- Naturally Sweetened: Made with maple syrup for a clean, natural sweetness.
- Creamy & Satisfying: Cottage cheese provides a smooth texture without excess sugar.
Ingredients & Substitutions
Here is everything you need to make the best-tasting cottage cheese cherry garcia ice cream:
Cottage Cheese: Greek yogurt or ricotta cheese can be used as alternatives to cottage cheese for a similar creamy texture. You can also replace up to 1/4 cup of the cottage cheese with heavy cream.
Maple Syrup: Substitute with honey or agave syrup. You can also use a sugar-free alternative for a lower-calorie option. Adjust amount to taste.
Sweet Cherries: You can use any variety of cherries, including tart cherries, fresh cherries, whole cherries, dark cherries, or frozen sweet cherries. You can also replace them with berries like raspberries, strawberries, or blueberries. Adjust the sweetness accordingly based on the chosen fruit by using more or less sweetener.
Vanilla Extract: Almond extract or coconut extract can provide a unique flavor twist. Alternatively, you can use vanilla bean paste or the scraped seeds of a vanilla bean for a more intense vanilla flavor.
Chocolate Chips: Use your favorite chunks of chocolate, including chopped dark chocolate, cocoa nibs, or sugar-free chocolate chips. You can also experiment with different types of chocolate, like white or milk chocolate or vegan dark chocolate, depending on your taste preferences.
How to Make My Cherry Chocolate Chip No-Churn Ice Cream Recipe
Step 1: Prep the Ingredients
If using fresh cherries, wash and pit 1 cup of cherries. If using frozen cherries, allow them to partially thaw. If using chocolate chunks, chop them down into smaller pieces if desired. Set aside.
Step 2: Blend the Ice Cream Mixture
In a blender, Nutribullet, food processor, or immersion blender, combine cottage cheese, maple syrup, vanilla extract, 7-8 whole cherries, and a dash of salt.
Blend the mixture until smooth and creamy.
Step 3: Assemble the Ice Cream
Spread the ice cream mixture into a shallow, freezer-safe dish or bowl.
Add the chopped cherries and chocolate pieces to the top of the cottage cheese mixture and gently stir them into the ice cream with a spatula.
Cover the container with a lid or plastic wrap and place it in the freezer for about 2 hours or until it reaches your desired consistency.
If the ice cream is too firm to scoop, allow it to sit on the counter and thaw for about 10 minutes or until soft.
Homemade Black Cherry Ice Cream with Cottage Cheese Recipe Notes
Cottage Cheese Texture: You can use any variety of cottage cheese. My preference is full-fat cottage cheese. Blending it first will smooth out the curdled texture.
Sweetness Level: Taste the mixture before freezing and adjust the sweetness if needed. You can add a bit more maple syrup or your preferred sweetener to suit your taste.
Freezing Tips: You can stir the ice cream mixture every 30 minutes during the first hour of freezing to prevent ice crystals from forming and to ensure a smoother consistency. Allow the ice cream to thaw on the counter for 10-15 minutes if it is too solid to scoop.
Popsicles: You can pour the soft-serve ice cream mixture into popsicle molds for convenient and portion-controlled servings.
Best Cottage Cheese Cherry Garcia Ice Cream Recipe
Ingredients
- 1-1/2 cups cottage cheese
- 1/3 cup maple syrup
- 1 cup sweet cherries (frozen or fresh)
- 1 teaspoon vanilla extract
- dash salt
- 1/2 cup chocolate chips
Instructions
- If using fresh cherries, wash and pit 1 cup of cherries. If using frozen cherries, allow them to partially thaw. If using chocolate chunks, chop them down into smaller pieces if desired. Set aside.
- In a blender, Nutribullet, food processor, or immersion blender, combine cottage cheese, maple syrup, vanilla extract, 7-8 whole cherries, and a dash of salt. Blend the mixture until smooth and creamy.
- Spread the ice cream mixture into a shallow, freezer-safe dish or bowl.Add the chopped cherries and chocolate pieces to the top of the cottage cheese mixture and gently stir them into the ice cream with a spatula.Cover the container with a lid or plastic wrap and place it in the freezer for about 2 hours or until it reaches your desired consistency. If the ice cream is too firm to scoop, allow it to sit on the counter and thaw for about 10 minutes or until soft.
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Responses
Taste great but mine keeps freezing rock solid. Not sure why. Regular ice cream stays soft in my freezer.
Hi Rose, I’m so glad you like it 🙂 Yes, that is normal for this ‘ice cream’ to freeze solid. Regular ice cream stays soft when frozen because it has more fat, sugar, and air, which prevent it from freezing solid. Cottage cheese ice cream has less fat and more protein, so it freezes harder without those softening ingredients. All you have to do is let the cottage cheese ice cream sit out on the counter for about 10-15 minutes to thaw. Then it will be creamy again 🙂
It was super yummy. So fast and simple to make too. I used 4% milk fat cottage cheese. So creamy in blender. Use mini chips so you don’t have to chop the chocolate to save time. I love the fresh cherry flavor, and chunks of chocolate, oh so good.💝
Thank you, Christy, for the feedback! That’s a great idea to use the mini-chips to save time 🙂
This ‘ice cream’ is seriously amazing!!! I’m trying to lower my sugar intake and this hits the spot. It’s sweet enough without being too sweet. I haven’t always been a fan of cottage cheese but I don’t mind it when it’s blended. Creative recipe!
Hi Jenifer, if you’re an ice cream lover this is definitely a great way to enjoy it with less sugar. I’m so glad you like the recipe!!
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