Prep your base. If using cottage cheese, blend it alone first until completely smooth. No lumps—this sets the stage for a silky result.

Add the flavor and protein. Add Greek yogurt (or your blended cottage cheese), protein powder, sweetener, vanilla, a pinch of salt, and nut butter or cream cheese to a blender or food processor.

Adjust consistency. Add 2–3 tablespoons of milk and blend until thick, smooth, and creamy. You want it like soft-serve batter—thick but pourable. If it’s too thick, add 1 tablespoon more milk at a time.

Boost the texture (optional). Blend in glycerin or vodka. This step helps prevent ice crystals, especially if you plan to freeze for more than a few hours.

Taste and tweak. Sweetness drops when frozen. Make it slightly sweeter than you think. Add a hint more sweetener or vanilla if needed.

Fold in mix-ins. Stir in chocolate chips, nuts, or fruit with a spatula. Don’t overmix—just fold to distribute evenly.

Chill quickly. Pour into a shallow, freezer-safe container. Press a piece of parchment or plastic wrap directly on the surface to limit ice crystals. Cover with a lid.

Freeze. Freeze 2–3 hours for a soft scoop. For a firm set (4–6 hours), remove from the freezer and let it sit at room temperature for 10–15 minutes before scooping.

Serve. Scoop into bowls or cones. Add a drizzle of melted peanut butter, a sprinkle of cinnamon, or a dusting of cocoa if you like.