Description
A creamy, protein-rich twist on classic ice cream using cottage cheese as the main base.
Ingredients
Scale
- 2 cups (450 g) full-fat cottage cheese
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2/3 cup (135 g) granulated sugar (or 1/2 cup honey/maple syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend cottage cheese, heavy cream, whole milk, sugar, vanilla extract, and salt until completely smooth (1-2 minutes).
- Taste and adjust sweetness or add lemon juice if desired.
- Chill the mixture in the fridge to about 40°F (4°C) for at least 1 hour.
- Churn in an ice cream maker for 20-30 minutes until soft-set.
- Transfer to an airtight container and freeze for at least 3 hours to firm.
- If using the no-churn method, freeze in a shallow metal loaf pan, stirring every 30 minutes for 2-3 hours.
Notes
Straining the mixture through a fine sieve improves texture and creaminess. For best results, use a pre-frozen ice cream bowl.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending and Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg