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Creamy cottage cheese popsicles being pulled from a blue silicone mold, surrounded by fresh strawberries and blueberries.
Alex

Cottage Cheese Popsicles

Creamy 4-ingredient cottage cheese popsicles with about 10g protein per pop. Blend 2 minutes, pour, freeze 6 hours — no ice cream machine needed.
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Prep Time 10 minutes
Freeze Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 pops
Course: Dessert
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 2 cups cottage cheese 2% or full-fat — not fat-free
  • 1/2 cup plain Greek yogurt
  • 3 tbsp honey or maple syrup plus 1 tsp more to taste
  • 1 tsp vanilla extract

Method
 

  1. Add cottage cheese, Greek yogurt, honey, and vanilla to a blender. Blend a full 2 minutes, until completely glossy and smooth — under-blending leaves grainy flecks in the frozen pops.
  2. Taste the mixture. Frozen desserts taste less sweet, so if it tastes just right now, add 1 more teaspoon of honey.
  3. Pour into an 8-cavity popsicle mold. Tap the mold on the counter to release air bubbles and leave 1/4 inch of headroom for expansion.
  4. Freeze at least 6 hours. Insert sticks after 30 minutes if your mold does not hold them upright.
  5. Run the mold under warm tap water for 10-15 seconds and pull the pops straight out.

Notes

Use 2% or full-fat cottage cheese — fat-free freezes icier. Store released pops in an airtight bag with parchment between layers for up to 2 months; best texture in the first 2 weeks. Let pops sit 2-3 minutes at room temperature before eating for the creamiest bite.