Jar of Lemons Cottage Cheese Ice Cream Recipe (Easy & Refreshing)

If you’ve ever doubted that cottage cheese could turn into something craveable, this jar of lemons cottage cheese ice cream recipe might just change your mind. It’s creamy, tangy, and packed with protein—and best of all, it’s a no-churn recipe that takes minutes to make. Whether you’re skipping heavy cream or just want a unique dessert that still satisfies, this one’s worth trying. In this post, I’ll walk you through how one jar of lemons and a tub of cottage cheese turned into my go-to summer treat. I’ll also share tips, variations, and why it beats store-bought ice cream any day.

The Story Behind This Jar of Lemons Cottage Cheese Ice Cream Recipe

A bite of brightness

It started one muggy afternoon in July, the kind of Vermont day where the air feels thick and the sun dares you to move. I was craving something cool and sweet but wanted to skip the sugar crash that always follows. I opened my fridge and saw two forgotten items: a jar of lemons I’d preserved weeks ago and an open container of full-fat cottage cheese. In true “let’s see what happens” spirit, I tossed them in the blender with a bit of honey and vanilla.

What came out wasn’t just edible—it was borderline addictive. The cottage cheese, once curdy and dense, whipped into a luscious, creamy base. The lemons (preserved with salt and zest still intact) brought complexity I didn’t expect. It was like lemon cheesecake met frozen yogurt in the best way.

I immediately thought of sharing it with readers who had enjoyed my cottage cheese ice cream recipe last spring. This new version, packed with citrus brightness, was everything I didn’t know I needed.

Lemon + cottage cheese = a revelation

The beauty of this jar of lemons cottage cheese ice cream recipe is that it doesn’t feel like a “healthy alternative.” It’s just good ice cream—smooth, tangy, and a little salty-sweet in a way that reminds me of frozen fruit sorbet, but more indulgent. The lemon cuts through the richness perfectly, giving you a refreshing bite every time.

Since that first experiment, I’ve made at least ten versions. Some days I use lemon curd, other times preserved slices with a little syrup. I’ve even swirled in blueberry jam or topped it with crushed shortbread cookies. But at its core, the magic always starts with that humble jar of lemons and some good cottage cheese.

Why This Ice Cream Works (And How Cottage Cheese Changes the Game)

Cottage cheese: the secret to creamy without cream

What makes this jar of lemons cottage cheese ice cream recipe so special is how unexpectedly smooth it turns out—without a drop of heavy cream. Cottage cheese may seem like an odd choice for dessert, but when you blend it well, it transforms into something rich, whipped, and creamy. Unlike traditional custard-style ice creams, this version doesn’t require eggs, tempering, or even a stovetop. All you need is a blender, and you’re halfway to dessert.

Cottage cheese brings more than just texture. It’s naturally high in protein, so this ice cream actually has some nutritional value. You feel satisfied after a scoop or two, not sluggish. And it holds up well in the freezer, unlike some lower-fat frozen treats. I’ve found this method rivals my frozen fruit bar recipe in terms of both texture and simplicity, making it a summer staple in my house.

Jar of lemons: not just a garnish

Let’s talk flavor. The jar of lemons in this cottage cheese ice cream recipe is where the magic happens. You’re not just tossing in lemon juice—you’re using the whole idea of preserved lemon, candied slices, or even a lemon marmalade to build layers of taste. The acidity balances the richness of the cheese, while the citrus oils brighten every bite.

If you’ve got a homemade jar of preserved lemons, this is the perfect way to use it. If not, a store-bought lemon curd or marmalade works beautifully too. I’ve tried everything from thinly sliced lemon rinds to zesty jam stirred through just before freezing. Each one adds something different—but all of them make this jar of lemons cottage cheese ice cream recipe taste more complex than its short ingredient list suggests, for more recipes ideas take a look to my facebook page.

Bonus tip? Try folding in a swirl of lemon curd and crushed graham crackers before freezing. It adds a cheesecake-like twist similar to what I do in my frozen s’mores recipe, and it makes this dessert even more crowd-pleasing.

Jar of Lemons Cottage Cheese Ice Cream Recipe (Easy & Refreshing)

Print Recipe

A creamy, tangy, high-protein frozen treat, this jar of lemons cottage cheese ice cream recipe uses no cream or eggs—and takes just 10 minutes to prep.

• Author: SARAH
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4–6 hours (freezing)
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Churn
• Cuisine: American

Ingredients

Scale 1x2x3x

1½ cups full-fat cottage cheese

¼ cup honey or maple syrup (to taste)

2–3 tablespoons from a jar of lemons (preserved lemons, lemon curd, or marmalade)

Zest from 1 lemon

2 tablespoons fresh lemon juice

½ teaspoon vanilla extract

Optional: pinch of salt, lemon curd swirl, crushed graham crackers

Instructions

1. Add cottage cheese, honey/maple, jar of lemons, lemon juice, zest, and vanilla to a blender.

2. Blend until completely smooth, scraping down sides as needed.

3. Taste and adjust sweetness or lemon as desired.

4. Pour into a loaf pan or freezer-safe container.

5. Swirl in any optional lemon curd or graham crackers.

6. Freeze for 4–6 hours or until solid.

7. Let sit 5–10 minutes before scooping and serving.

Notes

Use full-fat cottage cheese for the creamiest texture.

Preserved lemons, marmalade, or lemon curd all work great—experiment to find your favorite.

Pairs beautifully with lemon loaf, granola, or fresh berries.

Nutrition

• Serving Size: ½ cup
• Calories: 165
• Sugar: 12g
• Sodium: 210mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0.5g
• Protein: 10g
• Cholesterol: 15mg

Keywords: jar of lemons cottage cheese ice cream recipe, lemon cottage cheese dessert, no-churn lemon ice cream

Step-by-Step Cottage Cheese Ice Cream Recipe (Lemon Style)

Ingredient spotlight

The real beauty of this jar of lemons cottage cheese ice cream recipe is that it only takes a handful of simple ingredients. Each one plays a key role, so don’t skip or swap unless you’re feeling adventurous (which, let’s be honest, you probably are if you’re making ice cream with cottage cheese).

Here’s what you’ll need:

• 1 ½ cups full-fat cottage cheese
• ¼ cup honey or maple syrup (adjust to taste)
• 2 tablespoons fresh lemon juice
• Zest from 1 lemon
• 2–3 tablespoons from a jar of preserved lemons, lemon curd, or marmalade
• ½ teaspoon vanilla extract
• Optional: pinch of sea salt, swirl of lemon curd, crushed graham crackers for texture

You can get creative with the lemon element here. I’ve used both homemade preserved lemons and store-bought lemon jam. Either way, the results are creamy, tangy, and downright refreshing. And if you’re already experimenting, you might love trying this technique with frozen fruit and yogurt for a snack-style version.

Method breakdown: No-churn, no-fuss

Here’s how this jar of lemons cottage cheese ice cream recipe comes together in under 10 minutes of active work:

1. Add the cottage cheese, sweetener, lemon juice, zest, vanilla, and your chosen jar of lemons component to a high-speed blender.
2. Blend until completely smooth. Scrape down the sides if needed—it should be thick and creamy, like pudding.
3. Taste and adjust: add more honey for sweetness or more lemon if you want extra zing.
4. Pour into a loaf pan or freezer-safe container.
5. Optional: swirl in extra lemon curd or sprinkle graham cracker crumbs across the top.
6. Freeze for at least 4–6 hours. Let it sit out 5–10 minutes before scooping for best texture.

That’s it. No churning, no cooking, no waiting overnight. It reminds me of how fast and rewarding popsicles from frozen fruit can be—except this is creamier and somehow even easier.

Tips, Variations & How to Store It Right

Flavor tweaks & add-ins

One of the best parts about this jar of lemons cottage cheese ice cream recipe is how flexible it is. Once you have the creamy base down, you can take it in a dozen directions. Want something rich and dessert-like? Swirl in a ribbon of lemon curd and crushed graham crackers for a frozen cheesecake vibe. Prefer something brighter? Add fresh herbs like mint or basil for an elevated summer twist.

Fruit is always a winner here. I’ve folded in mashed blueberries, chunks of ripe mango, and even spoonfuls of strawberry jam. Each one brought its own personality to the creamy base. For a fun spin, check out this mango viral ice cream—it inspired me to try a lemon-mango swirl that turned out amazing.

And if you’re a texture fan, toss in crushed cookies, toasted coconut, or chopped candied ginger just before freezing. You can even fold in extra citrus zest or finely chopped preserved lemon rinds to intensify the flavor.

Storage & serving suggestions

This jar of lemons cottage cheese ice cream recipe stores beautifully. Once frozen, keep it in an airtight container. To prevent freezer burn or that icy top layer, press a piece of parchment or wax paper directly onto the surface before sealing.

The ice cream is scoopable after sitting at room temperature for 5 to 10 minutes. For best texture, don’t leave it out too long—it softens quickly and melts like traditional ice cream. I love serving it over warm lemon loaf or next to a blackberry pie with frozen blackberries. The hot/cold combo is next-level satisfying.

This frozen treat keeps well for up to four weeks, though it rarely lasts that long around here. The lemony tang and smooth texture make it one of those “just one more bite” desserts that quietly disappears by the spoonful.

FAQs About Jar of Lemons Cottage Cheese Ice Cream Recipe

Can you make ice cream with cottage cheese instead of cream?
Absolutely. Cottage cheese creates a rich, creamy base when blended—no churner or cream required. In fact, the entire idea behind this jar of lemons cottage cheese ice cream recipe is to use cottage cheese for both texture and protein. You get all the indulgence of classic ice cream without the heaviness.

Why use a jar of lemons in cottage cheese ice cream?
The jar of lemons adds incredible depth—more than just juice or zest alone. Whether you use preserved lemons, marmalade, or lemon curd, it brings acidity, brightness, and even a subtle bitterness that balances the creamy base perfectly. It’s what makes this jar of lemons cottage cheese ice cream recipe stand out from simpler lemon desserts.

Does cottage cheese ice cream taste like regular ice cream?
It’s surprisingly close. Once blended, the texture mimics traditional ice cream, especially after freezing. The flavor is slightly tangier due to the cottage cheese, but when paired with lemons and sweetener, it feels like lemon cheesecake in frozen form. Many readers who tried my cottage cheese berry version were shocked by how smooth and scoopable it turned out.

How long does cottage cheese lemon ice cream last in the freezer?
Stored in an airtight container with a layer of parchment on top, it stays fresh for up to 4–6 weeks. Let it soften a few minutes before scooping for the best texture. This jar of lemons cottage cheese ice cream recipe holds up well, thanks to the protein-rich base and minimal water content.

Conclusion: A Spoonful of Summer in Every Bite

This jar of lemons cottage cheese ice cream recipe is one of those kitchen surprises that ends up in permanent rotation. It’s light but creamy, tart but sweet, and unbelievably simple to make. Whether you’re using it as a healthy dessert or a scoop-over-breakfast situation, it never disappoints. Try it once, and I promise you’ll start thinking about what else you can blend with cottage cheese next.