Pistachio Cottage Cheese Ice Cream: My Quirky Homemade Recipe
Okay, So Let Me Tell You How I Ended Up Making This
Alright, have you ever tried pistachio ice cream that actually tastes like, y’know, pistachios? Me neither — until I started tinkering around in my kitchen with a tub of cottage cheese, some leftover pistachios from a cake (didn’t actually make the cake, long story), and a bit of sugar. Honestly, the first time I made this, I was mostly trying to use up stuff crowding my fridge. Next thing I know my partner eats half the tub before I can even take a decent photo. And listen, I’m not saying this is authentic gelato or anything fancy, but it’s the sort of weird kitchen magic that makes me feel like I should probably open a food truck. Maybe somewhere by the seaside. Or at least make this on every hot Sunday in July.
Why You’ll Love This (No, Really)
I whip this up when it’s sweltering and I can’t face turning the oven on — but I still want something a bit special. My family goes completely bonkers for it, but honestly, it’s partly because they get to eat it before it’s even frozen (the mix is, frankly, tasty as heck). I used to avoid homemade ice cream because I thought it was a faff. Turns out, if you don’t mind the cottage cheese thing (I promise it’s not weird in the final scoop), it’s the easiest thing since sliced bread. Well, easier, sliced bread can be a pain if you’ve got one of those super crusty loaves. Anyway, it’s creamy, not too sweet, and a good way to sneak some protein into dessert. (We’ll call that a win, right?)
Here’s What You’ll Need (With My Two Cents)
- 2 cups full-fat cottage cheese (I sometimes go low-fat, but honestly, full-fat makes it sing)
- 1/2 cup shelled pistachios plus a handful more for topping (salted/unsalted; salted’s what I usually have on hand, just taste before adding extra salt)
- 1/4 cup honey OR maple syrup (I’ve used agave in a pinch. Sugar works, too, though it’s less… luscious?)
- 1/2 cup heavy cream (or even milk if you’re light on cream — not quite as dreamy, but it works!)
- 1 tsp vanilla extract (the cheap stuff is fine, don’t let anyone scare you)
- Pinch of salt (my gran swears by Maldon, I use whatever’s closest)
The (Mostly Straightforward) Directions
- First things first, toss the cottage cheese into a decent blender or food processor. You want to blitz it till it’s super smooth — no grainy bits! (This is when the dog usually wanders in to see if there’s something for him.)
- Add your pistachios (save that extra handful for later), honey, cream, vanilla, and a pinch of salt. Blend till it’s as smooth as you can get it. Pause once or twice, scrape down the sides, and try not to eat half the mixture at this stage (I fail at this a lot, not gonna lie).
- Give it a little taste. Need more sweetness? Spoon in a bit more honey. Not pistachio-y enough? Chuck in some more nuts, blend again. Don’t worry if the color’s a bit odd — mine sometimes looks kind of beige-ish, but it tastes fab.
- Okay, pour this into a loaf tin or any freezer-safe contraption. Sprinkle the rest of your pistachios on top, do a little swirl with a spoon if you fancy.
- Freeze for at least 3 hours. On second thought, overnight is best if you’ve got the patience (I rarely do). Pop it out, let it sit at room temp for 10 minutes so you don’t bend your spoon, then scoop. Glory.
Real Life Notes (I Learnt the Hard Way)
- You really want to blend that cottage cheese — don’t skimp, or you’ll get weird little chewy bits.
- If you leave it in the freezer forever, it’ll get kinda icy. Just let it sit a bit before digging in.
- Tried this once with Greek yogurt instead of cottage cheese. We ate it, but it was oddly tangy… Not my favourite combo.
Quick Variations I’ve Actually Tried
- Chocolate chips scattered in — oh boy. Tastes like a fancy cannoli filling.
- Lemon zest whipped in for zing (wasn’t sold at first, but after a day, it mellowed out nicely)
- Tried swapping pistachios for walnuts once, just ‘cos I was out. It was… fine? Not mind-blowing though, stick to pistachios if you can.
Stuff You (Maybe) Need
- Blender or food processor — but, if you’ve only got a stick blender, work in small batches. Arm will get a workout, fair warning.
- Freezer-safe tin or Tupperware
(Been there: I once used a bread pan and a plastic bag as a lid. Low tech, but got the job done.)
How I Store It (If It Lasts)
Keep it covered in the freezer. It’s technically fine for a week, but honestly in my house it never makes it past day two before someone chips away at it. If it gets too solid, a few minutes on the counter and it scoops right up again.
This Is How We Serve It
I like to scoop big messy piles into bowls and top with a bit more runny honey and some extra pistachio bits. My cousin dunks almond biscotti in hers, which works if you’re feeling a tad fancy. (Oh — and tiny spoon, always. Makes it last longer, sort of.)
What I Wish I’d Known (Pro Tips… Learned The Hard Way)
- Once, I tried rushing the blending step — ugh. Lumpy. Never again.
- Don’t skip the salt. Even just a pinch does wonders.
- Leaving the ice cream out for just a few minutes before scooping is key. I broke a spoon once trying to dig in too early.
Questions I Get (Yep, Seriously)
- Is cottage cheese ice cream really creamy, or just weird?
More creamy than weird, promise! If you blend the heck out of it, it’s like gelato. If you don’t, I can’t be held responsible. - Can I use roasted pistachios?
Absolutely. I use whatever I’ve got — even those little pre-chopped ones work. - Does it taste cheesy?
Not really! Once it’s frozen, the cheesy thing disappears. Well, unless you’re super sensitive to that kind of taste. But honestly, most people can’t tell. - I don’t have a blender… Can I make this by hand?
You can try mashing, but watch out for chunks. Or try borrowing next door’s blender — I did this once and brought them a bowl in thanks! - Can I double the batch?
Sure thing. As long as you’ve got a big enough container (and freezer space, which is never a given in my place.)
Tiny Digression (Feel Free to Skip)
Weirdest thing: I once tried to Google “cottage cheese hacks” and ended up down a rabbit hole about vintage diet cookbooks from the ’70s. Let’s just say — if you ever find a book offering Jell-O with shrimp and cottage cheese, Just. Say. No. (But if you want to see what inspired this recipe, check out Sally’s Baking Addiction or, for pistachio ideas, I always love the tips at Serious Eats!)
And there it is — Pistachio Cottage Cheese Ice Cream, as weird, simple, and brilliant as it gets. If you try it, let me know how it goes (especially if you find a new twist!).
Ingredients
- 2 cups full-fat cottage cheese
- 1/2 cup shelled unsalted pistachios
- 1/3 cup honey or maple syrup
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Pinch of salt
- 2 tablespoons chopped pistachios, for garnish
Instructions
-
1Place the cottage cheese, honey or maple syrup, heavy cream, vanilla extract, almond extract, and salt into a high-speed blender.
-
2Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
-
3Add 1/2 cup shelled pistachios and pulse a few times until the pistachios are coarsely chopped but still visible for texture.
-
4Transfer the blended mixture into a freezer-safe loaf pan or container. Smooth the top with a spatula.
-
5Cover the container and freeze for at least 4 hours, or until firm.
-
6Let the ice cream sit at room temperature for 10-15 minutes before scooping. Serve topped with extra chopped pistachios.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
