Mango Cottage Cheese Ice Cream – Irresistibly Creamy Recipe 3-Ingredient

I scream, you scream – we all scream for this ridiculously easy mango cottage cheese ice cream! Trust me, once you try this creamy, dreamy dessert, you’ll wonder why you ever bothered with store-bought versions. The magic happens when sweet, ripe mangoes meet protein-packed cottage cheese in a whirl of vanilla and honey. No fancy ice cream maker needed – just your trusty blender and a little patience while it freezes. I’ve been making no-churn desserts for years, and this one? It’s the kind of simple, satisfying recipe that makes you look like a kitchen genius with barely any effort.

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Why You’ll Love This Mango Cottage Cheese Ice Cream

This isn’t just any ice cream – it’s the easiest, creamiest, most guilt-free treat you’ll make all summer. Here’s why it’s my go-to:

• No fancy equipment needed – Skip the ice cream maker! Your blender does all the work.
• Creamy without the guilt – Cottage cheese adds protein while keeping it luxuriously smooth.
• Naturally sweet – Ripe mangoes and a touch of honey make it sweet enough without being cloying.
• Ready in a flash – Just blend, freeze, and you’ve got dessert magic in hours.

Seriously, it’s so good you’ll want to eat it straight from the container (no judgment here).

Ingredients for Mango Cottage Cheese Ice Cream

Here’s what you’ll need to make this tropical delight – I promise, every ingredient plays a special role:

• 2 cups full-fat cottage cheese – The high-fat content makes it extra creamy
• 1 cup ripe mango, peeled and diced – Look for sweet, fragrant mangoes that yield slightly when pressed
• 1/4 cup honey or maple syrup – I prefer local honey for its floral notes
• 1 tsp pure vanilla extract – The good stuff makes all the difference
• 1/2 cup heavy cream (optional) – For an ultra-luxurious texture
• Pinch of salt – Just a dash to balance the sweetness

Ingredient Substitutions & Notes

Don’t stress if you’re missing something! Here are my tried-and-true swaps:

• Swap honey for agave or maple syrup if vegan
• Use coconut cream instead of heavy cream for dairy-free
• Frozen mango works in a pinch – just thaw and drain excess liquid
• Low-fat cottage cheese works, but won’t be as creamy

Equipment You’ll Need

One of the best parts about this recipe? You probably already have everything you need in your kitchen! Here’s what I grab when making my mango cottage cheese ice cream:

• A good blender – Any decent blender will do, but I love my trusty Vitamix for getting that ultra-smooth texture
• Freezer-safe container – I use a loaf pan lined with parchment for easy removal, but any airtight container works
• Hand mixer or whisk (optional) – Only if you’re using the heavy cream – makes whipping it much easier!
• Rubber spatula – For scraping every last bit of that delicious batter into the container

That’s seriously it! No ice cream maker, no special gadgets – just simple tools for simple (but amazing) ice cream.

For another cool treat, check out our Mint Chocolate Chip Cottage Recipe – a creamy favorite with a refreshing twist.

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How to Make Mango Cottage Cheese Ice Cream

Okay, let’s make some magic happen! This recipe is so simple, but these little steps make all the difference between good ice cream and “oh-my-gosh-I-need-the-whole-batch” ice cream.

1. Blend it smooth – Toss your cottage cheese, mango, honey (or maple syrup), vanilla, and that pinch of salt into the blender. Now blend, blend, blend until it’s completely smooth – I’m talking no lumps, just creamy perfection. Scrape down the sides if needed. This takes about 2-3 minutes in my blender.
2. Whip the cream (if using) – If you’re going the extra creamy route with heavy cream, whip it in a separate bowl until you get soft peaks. Don’t overwhip – we want pillowy clouds, not butter!
3. Fold gently – Pour that gorgeous mango mixture into the whipped cream and fold together with a big spoon or spatula. “Fold” means go slow and be gentle – we want to keep all that air in the cream for maximum fluffiness.
4. Freeze with patience – Pour your mixture into your prepared container, smooth the top, cover tightly, and freeze for at least 4 hours. Overnight is even better if you can wait that long (I rarely can!).
5. Serve with love – When the craving hits, let it sit at room temperature for 5 minutes before scooping. This little rest makes all the difference for perfect, creamy scoops.

Pro Tips for Perfect Texture

Want that dreamy, scoopable texture every time? Here’s how:

• Use the ripest mangoes you can find – they blend smoother and taste sweeter
• If your blender struggles, add a splash of the cream (or a spoon of yogurt) to help it along
• For extra smoothness, press the blended mixture through a fine mesh strainer
• Letting it soften slightly before serving is key – no one likes wrestling with rock-hard ice cream!

Variations of Mango Cottage Cheese Ice Cream

Once you’ve mastered the basic recipe, the fun begins! Here are my favorite ways to mix it up:

• Tropical twist – Add 1/4 cup toasted coconut flakes and a squeeze of lime juice for a piña colada vibe
• Spiced mango – A pinch of cardamom or cinnamon gives it warm, exotic notes
• Berry mango swirl – Layer in homemade raspberry or strawberry puree before freezing
• Vegan delight – Use silken tofu instead of cottage cheese and coconut cream for the full dairy-free treatment
• Chocolate chip mango – Fold in mini chocolate chips after blending for sweet little surprises

The best part? No matter how you tweak it, you still get that luscious, creamy texture we all love.

Serving and Storage Tips

Here’s how to keep your mango cottage cheese ice cream tasting its best:

• Let it sit out for 5-10 minutes before scooping – that little patience makes ALL the difference!
• Use a warm ice cream scoop (run it under hot water) for perfect rounds
• Store in an airtight container with parchment pressed directly on the surface to prevent ice crystals
• Keeps beautifully for up to 2 weeks in the freezer (though mine never lasts that long!)
• For individual portions, freeze in muffin tins – perfect single-serve scoops ready to go!

Mango Cottage Cheese Ice Cream Nutritional Info

Nutrition varies by ingredients, but here are the estimates per 1/2 cup serving: 180 calories, 6g fat (3.5g saturated), 22g carbs (18g sugar, 1g fiber), and 10g protein. Remember, using different sweeteners or swapping dairy products will change these numbers – but no matter what, it’s still a healthier treat than store-bought ice cream!

Find more creative ice cream ideas on our Pinterest page.

FAQs About Mango Cottage Cheese Ice Cream