Cottage Cheese Ice Cream (Printable Page)
# What You Need:
→ Dairy
01 -
2 cups (450 g) full-fat cottage cheese
02 -
1/2 cup (120 ml) heavy cream
→ Sweeteners
03 -
1/3 cup (80 ml) honey or maple syrup
04 -
1 tsp vanilla extract
→ Add-ins (optional)
05 -
1/4 cup (40 g) mini chocolate chips
06 -
1/4 cup (40 g) chopped strawberries or other berries
# How to Make It:
01 -
In a high-speed blender or food processor, combine the cottage cheese, heavy cream, honey (or maple syrup), and vanilla extract. Blend until completely smooth and creamy, scraping down the sides as needed.
02 -
Taste and adjust sweetness if desired.
03 -
If using, gently fold in chocolate chips or chopped fruit with a spatula.
04 -
Transfer the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
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Cover and freeze for at least 3 hours, or until firm.
06 -
Before serving, let the ice cream sit at room temperature for 10 minutes to soften slightly. Scoop and enjoy.
# Helpful Tips:
01 -
For a lower-fat version, use low-fat cottage cheese and omit the heavy cream, but texture will be less creamy.
02 -
Swap honey for agave or a low-calorie sweetener if desired.
03 -
Great with mix-ins like crushed nuts, cookie pieces, or swirls of fruit puree.
04 -
Pair with fresh fruit or a drizzle of chocolate sauce.