Breakfast Ice cream Bowls
This high-protein breakfast ice cream made with cottage cheese, frozen berries, vanilla, and honey is the ultimate summer fridge prep for kids! Serve with a build-your-own toppings box for a fun, nutritious breakfast that feels like a treat.
Creator: Leslie Stokes

Let’s be honest—summer mornings with kids can be chaotic, messy, and just plain hot. That’s why this Breakfast Ice Cream has become one of my favorite hacks in our Summer Fridge Prep series. It’s cold, creamy, high in protein, and feels like a total treat… but it’s secretly packed with nutrition. Win-win.
I started making this because my kids were always begging for popsicles or smoothies the second they woke up. One morning, I threw cottage cheese, frozen berries, honey, and vanilla into the blender on a whim—and the texture was magic. Thick, creamy, and scoopable just like real ice cream. I knew we were onto something.
To make mornings even easier (and more fun), I prep a big snack box of toppings that they can use to build their own “breakfast sundae.” Granola, strawberries, blueberries, mango, mini chocolate chips, shredded coconut—you name it. It keeps breakfast exciting and gives them a little independence to create their own bowl.
Here’s what I love most about this recipe:
It’s loaded with protein thanks to the cottage cheese (over 7g per serving!)
It’s free of added junk—just fruit, honey, and a little vanilla
It’s perfect for picky eaters who love frozen treats but need a balanced start to their day
You can make a big batch and freeze it for the whole week (hello, meal prep!)
This has become a go-to for our family on hot summer mornings, after pool time, or honestly anytime they’re “starving” and want a snack that feels like dessert. And because it’s so easy to customize, it works for toddlers all the way up to teens (and okay, adults too—this might be my favorite mid-afternoon pick-me-up lately).
If you’re looking for an easy way to make healthy food fun this summer, this is it. Just don’t be surprised when your kids ask for ice cream for breakfast every day—because now, you can actually say yes.
Summer Fridge Prep Series
You know I do a Back to School Prep series every year—and it’s always a hit. But this year, I wanted to get ahead of the chaos before it even starts. With grocery prices climbing and so much of what’s marketed to families being overly processed or packed with junk, I figured… why not bring that same prep magic to summer?
Enter: the Summer Fridge Prep series.
Easy, real-food meals and snacks you can stash in the fridge or freezer for those busy, snacky, sun-soaked days. Everything is mom-approved, kid-friendly, and way healthier than what you’d find in the frozen aisle.
Whether you’re packing lunches for summer camp, heading to the pool, or just trying to survive another “what’s for lunch?” moment—this series has your back.
make sure you are following along for more!

Breakfast Ice Cream
Equipment
- food processor or blender
Ingredients
- 2 cups cottage cheese full fat or 2%
- 2½ cups mixed frozen berries
- 2 teaspoons vanilla extract
- 2 –3 tablespoons honey adjust to taste
Optional Toppings Snack Box:
- Granola
- Fresh strawberries
- Fresh blueberries
- Diced mango
- Mini chocolate chips
- Unsweetened shredded coconut
Let's Make It
- In a high-speed blender or food processor, add the cottage cheese, frozen berries, vanilla, and honey.
- Blend until smooth and creamy, scraping down the sides as needed.
- Transfer to a freezer-safe container and smooth the top.
- Freeze for 2–3 hours for a soft-serve texture or overnight for a scoopable texture.
- Let thaw 10–15 minutes before serving if frozen solid.
- Serve ½ cup per portion with your favorite toppings from the snack box.
Notes
Nutrition Facts
Nutrition (per ½ cup serving, no toppings):
Calories: 90
Protein: 7g
Fat: 2g
Carbs: 8g
Fiber: 1g
Sugar: 6g