High-Protein Samoa Cottage Cheese Ice Cream (No-Churn)
This high-protein Samoa cottage cheese ice cream combines creamy cottage cheese, toasted coconut, date caramel, and chocolate for a healthier take on the classic cookie flavor. Easy to make, naturally sweetened, and packed with protein.
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
Tip: If the chocolate seems too thick for drizzling, stir in 1 teaspoon of coconut oil to make it smoother and easier to pour.
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.