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Indulge in a decadent frozen treat that’s good for you, too! This 3-ingredient salted caramel cottage cheese ice cream is refined sugar-free, packed with protein, and irresistibly creamy.
Soft medjool dates bring natural caramel sweetness, blended with cashews for a velvety texture, while cottage cheese adds a boost of protein. It’s a dessert that satisfies both cravings and health goals!
Simply blitz the ingredients in a food processor, freeze overnight, and let it soften for a few minutes before scooping. It’s the ultimate guilt-free indulgence—wholesome, easy.
Cottage Cheese: What’s The Hype?
Cottage cheese is a true powerhouse when it comes to nutrition. It’s an excellent source of protein, which supports muscle repair, keeps you fuller for longer, and helps maintain a healthy metabolism.
A 100g serving contains around 11g of protein, making it an ideal choice for anyone looking to increase their protein intake. It’s especially useful if you follow a low-carb diet or want a high-protein option that’s quick and versatile.
Cottage cheese is also naturally low in fat. Many varieties contain just 4g of fat per 100g, so you can enjoy something creamy and satisfying without going overboard on calories.
On top of that, it’s rich in calcium, which supports strong bones and teeth. You’ll also find plenty of B vitamins, including vitamin B12, which helps with energy and overall wellbeing.
All in all, cottage cheese is nutritious, versatile, and fits easily into sweet or savoury recipes. Whether you’re blending it into a creamy dessert or enjoying it as a savoury snack, it’s a high-protein food your body will thank you for.
Step-By-Step Instructions
Step 1 – Add bananas, nuts, and dried fruit to a food processor. Step 2 – Blend until smooth and creamy. Step 3 – Pour mixture into a container. Step 4 – Freeze until firm. Step 5 – Scoop into bowls. Step 6 – Add your favourite toppings and serve.
The Food Processor I Use Every Day
I often get asked which food processor I use, and the answer has been Magimix for the past three years! Honestly, it was a dream come true when Magimix and I started working together because I’ve loved and used their machines daily long before our partnership.
The model I use is the Magimix 3200XL (perfect for 1–4 people), and it’s made so many of the recipes on my blog possible. What I love most is how reliable and versatile it is — chopping, blending, slicing, and even making dough, all in one machine.
Each Magimix food processor comes with an energy-efficient, ultra-quiet motor, approved by Quiet Mark, and it’s guaranteed for 30 years. That kind of quality and durability is hard to find, and it’s why I can confidently recommend it.
👉 Click here to check out the Magimix 3200XL, it’s on sale at the moment!
If you’re thinking of investing in a food processor, this is the one I always recommend. It’s genuinely the machine I use every single day.
I am running an exclusive GIVEAWAY at the moment! For a chance to win this amazing food processor you can enter here. Closes: 21st August at 12:00 (GMT+1)
Tips
- Soak the Cashews: If you want a smoother consistency, soak the cashews for about 2 hours before blending. This will help them blend more easily and give your ice cream a silkier texture.
- Adjust the Sweetness: If you prefer a sweeter ice cream, add a little extra date or a splash of maple syrup. Dates are naturally sweet, but you can easily tailor it to your taste.
- Add Extra Flavour: To intensify the caramel flavour, try adding a teaspoon of vanilla extract or a pinch of sea salt to balance out the sweetness.
- Custom Toppings: Feel free to get creative with toppings! Chopped nuts, shredded coconut, or even a drizzle of chocolate ganache would add extra texture and flavour to your salted caramel ice cream.
- Take the ice cream out of the freezer about 15-20 minutes before serving. The exact time may vary depending on the temperature in your room, so keep an eye on it after 10 minutes. If the ice cream is too hard to scoop, simply let it sit for a bit longer until it reaches your desired consistency.
Storage
Freezer: Once made, store your ice cream in an airtight container to prevent ice crystals from forming. It will keep in the freezer for up to 2 weeks. Take the ice cream out of the freezer 15-20 minutes before serving
More Ice-Cream Recipes
- Cottage Cheese Blueberry Icecream
- Healthy 3 Ingredients Chocolate Ice cream
- 3-Ingredient Healthy Banana Ice Lollies
3-Ingredient Salted Caramel Cottage Cheese Ice Cream
Ingredients
- 300 g cottage cheese
- 150 g soft medjool dates
- 50 g cashews
Instructions
- Add all the ingredients to the large bowl of your @magimixuk food processor. Blitz until you reach a smoother consistency (like in the video).
- Freeze overnight
- Take out of the freezer ~15-20 minutes before serving (time may vary depending of the temperature in your room, keep an eye after 10 minutes).
The date, cashew and cottage cheese icecream was amazingly easy to make, tasted really good and was the first sugarfree icecream that was successful. First time I could really scoop it.
Hi Isa, I’m so happy to hear this! 🥰 That’s exactly what I love about this recipe – simple ingredients, easy to make, and it actually scoops like proper ice cream. I’m thrilled it worked so well for you and that you enjoyed the flavour too. Thanks so much for sharing your feedback, it makes my day! 💚