High-Protein Samoa Cottage Cheese Ice Cream (No-Churn)
If you love Samoa cookies, you’re going to love this high-protein Samoa cottage cheese ice cream. It has creamy caramel swirls, toasted coconut, and a rich chocolate drizzle, all blended into a scoopable no-churn ice cream made with cottage cheese and Greek yogurt. No ice cream maker required.
QUICK LOOK: HIGH-PROTEIN SAMOA ICE CREAM
⏱️ Prep Time: 15 minutes
❄️ Freeze Time: 4–6 hours
⏳ Total Time: 4 hours 15 minutes
🍽️ Servings: 6
💪 Protein: ~21 per serving
💡 Difficulty: Easy
🥣 Key Ingredients: Cottage cheese, Greek yogurt, toasted coconut, Medjool dates, dark chocolate
🌿 Dietary Info: High-protein, gluten-free, naturally sweetened
✨ Why You’ll Keep Making It: All the flavors of a Samoa cookie in a creamy high-protein ice cream made without an ice cream maker.
Samoa cookies have always been one of my favorites. There’s just something about the combination of caramel, coconut, and chocolate that is so good.
This high-protein Samoa cottage cheese ice cream takes all those flavors and turns them into a creamy frozen dessert that’s super easy to make.
Instead of heavy cream and sweetened condensed milk, the base is made with cottage cheese and Greek yogurt for a boost of protein and a rich, creamy texture.
No ice cream maker needed. Just blend, layer, freeze, and scoop.
If you’ve been loving cottage cheese ice cream recipes lately, be sure to check out my Biscoff Ice Cream, Dubai Chocolate Ice Cream, and Cottage Cheese Edible Cookie Dough too. Looking for more healthy dessert ideas? Check out my favorite high-protein dessert recipes.
Why You’ll Love This High Protein Samoa Ice Cream
Key Ingredients Notes & Substitutions
Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.
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Recommended Supplies/Tools
- High-speed blender or food processor – I love and use this one
- Measuring cups and spoons
- Small skillet or baking sheet
- Mixing spoon
- Loaf pan or freezer-safe container
- Spatula
- Butter knife for swirling
How to Make High-Protein Samoa Ice Cream
Time needed: 4 hours and 15 minutes
- Blend the Ice Cream Base
Add the cottage cheese, Greek yogurt, maple syrup, vanilla bean paste, and salt to a blender. Blend until completely smooth and creamy with no visible cottage cheese curds remaining.
- Toast the Coconut
Spread the shredded coconut on a parchment-lined baking sheet. Bake at 350°F for 3 to 5 minutes until lightly golden, or toast it in a dry skillet over medium heat. Let it cool completely before adding to the ice cream.
- Make the Date Caramel
Add the dates, hot water, vanilla extract, and salt to a blender or food processor. Blend until smooth and thick. Add more water one tablespoon at a time if needed.
- Melt the Chocolate
Microwave: Place the chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring well between each interval, until smooth and fully melted.
Double Boiler: Fill a small saucepan with 1 to 2 inches of water and bring it to a gentle simmer. Place a heat-safe bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chocolate and stir occasionally until completely melted and smooth
Tip: If the chocolate seems too thick for drizzling, stir in 1 teaspoon of coconut oil to make it smoother and easier to pour.
- Make the Ice Cream
Pour half of the ice cream base into a loaf pan. Sprinkle with half of the toasted coconut. Drizzle over some of the date caramel and melted chocolate. Repeat with the remaining base, coconut, caramel and chocolate. Use a toothpick, your spatula or a knife to gently swirl everything together.
- Freeze
Cover and freeze for 4 to 6 hours. Let the ice cream sit at room temperature for 10 to 15 minutes before scooping.
High-Protein Samoa Cottage Cheese Ice Cream (No-Churn)
Equipment
- 1 Food Processor or High Speed Blender
- 1 Parchment Paper
- 1 loaf pan
- 1 Spatula
- 1 Measuring Cups & Spoons
- 1 Baking Sheet
Ingredients
Ice Cream Base
- 1 1/4 cup cottage cheese
- 1 cup high-protein thick Greek yogurt or skyr
- 3 tbsp maple syrup
- 1 tbsp vanilla bean paste
- Pinch of salt
Coconut Layer
- ½ cup shredded coconut
- 1 tsp coconut oil optional, for toasting
Date Caramel Swirl (refined sugar-free)
- 8 –10 soft Medjool dates pitted
- 3 –5 tbsp hot water as needed
- ½ tsp vanilla extract
- Pinch of salt
Chocolate Drizzle
- ¼ cup melted dark chocolate or chocolate of your choice
Instructions
Make the Ice Cream Base
- Add the cottage cheese, Greek yogurt, maple syrup, vanilla bean paste, and salt to a blender. Blend until completely smooth and creamy with no visible cottage cheese curds remaining.1 1/4 cup cottage cheese, 1 cup high-protein thick Greek yogurt, 3 tbsp maple syrup, 1 tbsp vanilla bean paste, Pinch of salt
Toast the Coconut
- Spread the shredded coconut on a parchment-lined baking sheet. Bake at 350°F for 3 to 5 minutes until lightly golden, or toast it in a dry skillet over medium heat. Let it cool completely before adding to the ice cream.½ cup shredded coconut, 1 tsp coconut oil
Make the Date Caramel
- Add the dates, hot water, vanilla extract, and salt to a blender or food processor. Blend until smooth and thick. Add more water one tablespoon at a time if needed.8 –10 soft Medjool dates, 3 –5 tbsp hot water, ½ tsp vanilla extract, Pinch of salt
Melt the Chocolate
- Microwave: Place the chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring well between each interval, until smooth and fully melted. Double Boiler: Fill a small saucepan with 1 to 2 inches of water and bring it to a gentle simmer. Place a heat-safe bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chocolate and stir occasionally until completely melted and smooth.¼ cup melted dark chocolate
Assemble the Ice Cream
- Pour half of the ice cream base into a loaf pan. Sprinkle with half of the toasted coconut. Drizzle over some of the date caramel and melted chocolate. Repeat with the remaining base, coconut, caramel and chocolate. Use a toothpick, spatula, or knife to gently swirl everything together.
Freeze
- Cover and freeze for 4 to 6 hours. Let the ice cream sit at room temperature for 10 to 15 minutes before scooping.
Notes
Storage
- Store the ice cream in an airtight freezer-safe container for up to 2 weeks.
- For the best texture, let it sit at room temperature for 10 to 15 minutes before serving.
- Press a piece of parchment paper directly onto the surface to help prevent ice crystals.
Macros
Calories: ~390 | Protein: ~21g | Carbohydrates: ~48g | Fat: ~13g | Fiber: ~5g | Sugar: ~35gNutrition Information
Estimated Macros (Per Serving – 1/4 Recipe):
- Calories: ~390
- Protein: ~21g
- Carbohydrates: ~48g
- Fat: ~13g
- Fiber: ~5g
- Sugar: ~35g
NOTE: Nutrition values are estimates and will vary depending on ingredients used.
Trish’s Tips
Here’s a few things I learned while testing this recipe:
- Blend the cottage cheese completely smooth for the best texture.
- Toast the coconut for deeper Samoa cookie flavor.
- Don’t over-swirl the caramel or you’ll lose the ribbons throughout the ice cream.
- Use full-fat dairy products for the creamiest results.
- Allow the ice cream to soften before scooping.
- Freeze in a shallow container for faster freezing.
Frequently Asked Questions
Yes. You can substitute store-bought caramel sauce, but the date caramel keeps the recipe naturally sweetened and adds extra fiber.
For the best texture and flavor, enjoy it within 2 weeks. It will remain safe longer but may become icier over time.
To make this recipe higher in protein, add a scoop of your favorite protein powder in the first step.
Samoa ice cream is inspired by the Samoa cookie also called Caramel deLites and combines the flavors of caramel, toasted coconut, and rich chocolate. This Samoa cottage cheese ice cream captures all of those classic cookie flavors while adding extra protein from cottage cheese and Greek yogurt.
More Cottage Cheese Recipes You’ll Love:
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