Pineapple Cottage Cheese Ice Cream

Ingredients

• 450 g (16 oz)cottage cheese
• 85 g (¼ cup)honey
• about 50 g (¼ cup)turbinado or raw sugar
• 227 g (8 oz)tinned crushed pineapple
• 120 g (½ cup)double cream
• 396 g (14 oz)sweetened condensed milk
• 5 ml (1 teaspoon)vanilla extract
• 1vanilla pod, split in half and seeds scraped out

Instructions

1. 1

   Blend the cottage cheese

   Put the cottage cheese in a food processor or high-speed blender and blend for 30–60 seconds, until smooth and creamy.

2. 2

   Mix the ingredients

   Add all the remaining ingredients to the processor or blender. Blend for about 30–45 seconds, until evenly combined.

3. 3

   Freeze until scoopable

   Pour the mixture into a loaf tin, cover with cling film and freeze for about 4 hours. If it is too firm to scoop, leave it at room temperature for a few minutes. Serve with a drizzle of honey.

What is pineapple cottage cheese ice cream?

This is a homemade frozen dessert that uses blended cottage cheese as its creamy base, with pineapple and vanilla for flavour. Cottage cheese-based ice creams have become a popular home-kitchen variation on traditional churned ice cream; this version is made without an ice cream machine.

The smooth blend of cottage cheese, cream and condensed milk gives it richness, while pineapple adds a fruity, tangy note. Freezing it in a loaf tin keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 21g protein, 97g carbs, 25g fat.

The condensed milk, honey, sugar and pineapple provide most of the carbohydrates, while the cottage cheese contributes protein. Cream, cottage cheese and condensed milk supply much of the fat. Serve a scoop with fresh fruit, or alongside a balanced meal, if you want to round out the plate.

Why blend the cottage cheese first?

Smooth base: blend the cottage cheese on its own for 30–60 seconds before adding anything else. This helps break down the curds so they are less noticeable in the finished ice cream.

Even mixture: scrape down the sides if needed, then blend the other ingredients until combined. Avoid stopping while visible lumps or streaks remain.

Choosing the pineapple

Tinned fruit: use crushed pineapple as listed, and include it as directed. Its small pieces distribute through the mixture and bring sweetness and acidity.

Texture: blending the mixture combines the pineapple with the dairy base, so expect a smooth, fruit-speckled result rather than large chunks.

Balancing the sweetness

Sweeteners: honey, sugar and condensed milk all contribute sweetness, while the pineapple brings a sharper fruit flavour. The recipe uses all three sweeteners as part of the base.

Vanilla: vanilla extract and scraped vanilla seeds round out the fruit and dairy flavours. Split the pod and scrape out the seeds before blending.

Freezing and serving

Freeze: pour the blended mixture into a loaf tin, cover it with cling film and freeze for about 4 hours. The method does not call for churning or stirring during that time.

Scoop: if the ice cream feels too hard, let it sit at room temperature for a few minutes before serving. Finish with a drizzle of honey as suggested in the method.

What to serve alongside it

Fresh fruit: serve a scoop with extra pineapple or another fresh fruit for a simple contrast to the creamy texture.

Crunch: toasted nuts or crisp biscuits make a useful contrast if you want something crunchy alongside the ice cream.

Recipe notes & tips

• Blend the cottage cheese until completely smooth before adding the other ingredients.
• Scrape the sides of the blender or food processor if any mixture sticks there.
• Use a loaf tin that fits in your freezer with room for its cover.
• Cover the tin closely with cling film to protect the surface while it freezes.
• Let the ice cream soften for a few minutes if it is difficult to scoop.

Variations

• Extra pineapple: serve with a little more crushed pineapple for a stronger fruit finish.
• Toasted nuts: scatter chopped toasted nuts over each scoop for crunch.
• Citrus: add a little finely grated lime zest to bring a bright note to the pineapple.
• Berry topping: serve with fresh berries for a fruity contrast.
• Biscuit crunch: crumble crisp biscuits over the top just before serving.

Common mistakes to avoid

• Lumpy cottage cheese: blend it alone first until smooth before adding the rest.
• Uneven blending: scrape down the sides so no ingredients are left out of the mixture.
• Uncovered tin: cover the loaf tin with cling film before freezing to protect the surface.
• Trying to scoop it straight from the freezer: leave it at room temperature for a few minutes if it is too firm.
• Adding toppings before freezing: add honey or crunchy toppings when serving so they keep their intended texture.

How to store

Keep the ice cream covered in its loaf tin or transfer it to an airtight freezer-safe container. For best texture, use within about 1–2 weeks; let it soften at room temperature for a few minutes before scooping. This frozen dessert is not suited to reheating.

Frequently asked questions