Salted Caramel Cheesecake Ice Cream (Blended Bites Style)
This Salted Caramel Cheesecake Ice Cream is a creamy, high-protein frozen treat made with blended cottage cheese, naturally sweet Medjool dates, and a touch of sea salt for that irresistible caramel balance. Smooth, nourishing, and easy to make without a nice cream maker, it’s a Blended Bites-style dessert that turns simple ingredients into a satisfying, feel-good indulgence. Perfect for healthy dessert lovers, meal prep treats, or anyone looking for a delicious way to enjoy cottage cheese beyond the savoury bowl.🍦🍨
Servings 4
Ingredients
- 2 cups full-fat cottage cheese
- 1 cup dates, soaked 30 minutes and drained
- 1/4 cup almond milk (or milk of choice)
- 2 tablespoons cashew butter or almond butter
- 2-3 tablespoons maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt (plus extra for topping)
- Optional: 1 scoop vanilla protein powder for extra protein
Instructions
- Add cottage cheese, almond milk, nut butter, maple syrup, vanilla and sea salt to a high-speed blender. Blend until completely smooth and creamy. Scrape down sides as needed. Add the dates last and pulse a couple of times to break them up but still leave chunks for pops of caramel flavour throughout the ice cream. Add a little more maple syrup or salt if you prefer a stronger caramel flavour.Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and sprinkle lightly with flaky sea salt.Enjoy as a soft serve or freeze for 3–4 hours until firm but scoopable.Let sit at room temperature for 5 minutes before scooping for the creamiest texture.