Cottage Cheese Ice Cream Recipe
Try this Cottage Cheese Ice Cream Recipe. It is the best way to enjoy a creamy frozen treat while getting plenty of nutrition from your dairy.
Ingredients
- 2 cups of full-fat cottage cheese small curd works best.
- 3 tablespoons of honey or maple syrup.
- 1 teaspoon of pure vanilla extract.
- 1/2 cup of fresh strawberries or blueberries optional.
- 1/4 cup of crushed graham crackers optional topping.
- A pinch of sea salt.
Instructions
Prep the Cheese
- Place the cottage cheese into the blender. Make sure it is cold from the fridge.
Add the Sweetener
- Pour in the honey and the vanilla extract. Add the pinch of salt to balance the flavor.
Blend Until Smooth
- Turn the blender on high. Blend for 1 to 2 minutes until there are zero lumps left.
- Add the Fruit
- If you are using berries, add them now. Pulse the blender a few times for a chunky mix.
Pour the Batter
- Use your spatula to scrape the mixture into an airtight container.
Add the Toppings
- Sprinkle your graham cracker crumbs or extra fruit on top of the liquid.
Freeze the Mix
- Place the container in the freezer. Let it set for 3 to 4 hours until it is firm.
Scoop and Serve
- Take it out and let it sit for five minutes. Use an ice cream scoop to serve it in bowls.
Notes
- Use full-fat cheese. 4% milkfat cottage cheese is the secret to a creamy, non-icy texture.
- Blend it well. You want to remove all the curds so it feels like real velvet on your tongue.
- Don't freeze too long. If it sits overnight, it can get very hard; let it thaw slightly before eating.
- Add nut butter. A tablespoon of almond or peanut butter adds a wonderful nutty depth to the base.
- Stir halfway. Mixing the ice cream after 90 minutes in the freezer helps keep it very smooth.
- Use fresh vanilla. High-quality vanilla bean paste makes the ice cream smell like an expensive dessert.