Creamy Cottage Cheese Ice Cream (Printable Version)

A smooth blend of cottage cheese, honey, and frozen mixed berries for a refreshing frozen delight.

# What You Need:

→ Dairy

01 - 2 cups full-fat or low-fat cottage cheese

→ Sweetener

02 - 3 tablespoons honey or maple syrup

→ Fruit

03 - 2 cups frozen mixed berries (strawberries, blueberries, raspberries)

→ Optional Add-ins

04 - 1 teaspoon vanilla extract
05 - Pinch of salt

# How-to Steps:

01 - Combine cottage cheese, honey, and vanilla extract in a food processor or high-speed blender. Process until smooth and creamy.
02 - Add frozen berries and a pinch of salt to the mixture. Blend until thick and smooth, scraping down the sides as needed.
03 - Taste the mixture and add more honey if additional sweetness is desired.
04 - For a soft-serve consistency, serve the mixture immediately.
05 - Transfer the mixture to a freezer-safe container, level the surface, and freeze for 2 to 4 hours. Let stand at room temperature for 5 to 10 minutes before serving.
06 - Spoon into bowls or cones and enjoy the refreshing treat.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but won't leave you feeling guilty afterward.
  • Ready in minutes if you want soft-serve, or set it and forget it for a proper scoop-able frozen treat.
  • High protein means it actually keeps you satisfied, unlike most ice cream that leaves you hunting for more.
02 -
  • If your cottage cheese is grainy to begin with, no amount of blending will fix it—taste it before you start, or your whole batch will remind you of the mistake.
  • Frozen berries are your friend here because they actually help create the ice cream texture, plus they're usually cheaper and just as good as fresh ones.
  • This keeps in the freezer for about a week, but honestly it never lasts that long in my house.
03 -
  • Make sure your blender is genuinely high-speed; a weak one will leave you with an unsatisfying grainy texture that tastes more like cottage cheese than ice cream.
  • Keep your berries in the freezer specifically for this—it's the secret that separates homemade ice cream from expensive store-bought versions.
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