Can I taste the cottage cheese in this ice cream?

Not at all! When properly blended, the cottage cheese creates a creamy base without any telltale tanginess. Even picky eaters won't detect it, especially once you add flavorings like vanilla or chocolate.

Is this recipe suitable for people who are lactose intolerant?

It depends on your level of sensitivity. Cottage cheese contains less lactose than many dairy products, and some people who struggle with milk can tolerate it. You might also try lactose-free cottage cheese, which is now available in many stores.

Can I use a regular blender instead of a food processor?

Yes, but results vary by blender power. A standard blender might require stopping and scraping down the sides several times to achieve a smooth texture. High-powered blenders like Vitamix or Blendtec work beautifully.

How can I make this recipe vegan?

While this particular recipe centers around cottage cheese, you could experiment with silken tofu as a substitute. Add extra fat like coconut cream to achieve a similar creamy texture, and use maple syrup instead of honey.

Cottage Cheese Ice Cream Recipe

Description

This Cottage Cheese Ice Cream recipe delivers a creamy, protein-packed dessert using just a few wholesome ingredients. Naturally sweetened with maple syrup or honey and easily customizable with flavor variations, it is a convenient treat for healthy cravings without the need for an ice cream maker.

Ingredients

Units Scale

Main Ingredients
2 cups cottage cheese
2 tablespoons maple syrup or honey
1 cup frozen banana (optional, see notes)
Optional Add-ins/Substitutes
1 cup raw cashews or skinless almonds (as a substitute for banana)
Flavor Variations
1–2 tablespoons powdered peanut butter or peanut butter (for peanut butter flavor)
1/2 cup cocoa powder and chocolate chips (for chocolate flavor)
Edible cookie dough and 1/4 cup chocolate chips (for cookie dough flavor)
1/2 cup frozen strawberries (for strawberry flavor)
1 teaspoon espresso powder or 1 shot espresso (for coffee flavor)

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Instructions

Prepare the Mixture: In a high-speed blender or food processor, combine the cottage cheese and maple syrup (or honey). Blend until the mixture is completely smooth and creamy. For extra creaminess, add one cup of frozen banana, cashews, or skinless almonds at this stage and blend until fully incorporated.
Freeze the Mixture: Pour the blended cottage cheese ice cream mixture into a lined pan or freezer-safe container. Place it in the freezer and let it freeze for about an hour or until it is firm and scoopable.
Serve the Ice Cream: Once frozen, remove the ice cream from the freezer and let it sit at room temperature for 10 minutes. This will make scooping easier. Scoop into bowls or cones and enjoy your homemade treat immediately.

Notes

You can substitute the banana with raw cashews or skinless almonds for added creaminess and a different flavor profile.
Leftover ice cream should always be stored in the freezer and kept for up to one week for the best texture and taste.
Allow the ice cream to thaw for 5-10 minutes before scooping if it becomes too hard.
Mix in any of the flavor variation ingredients listed to create your favorite version of this ice cream.

Nutrition

Serving Size: 1 serving (½ of recipe)
Calories: approx. 180
Sugar: approx. 13g
Sodium: approx. 420mg
Fat: approx. 5g
Saturated Fat: approx. 2.5g
Unsaturated Fat: approx. 2.5g
Trans Fat: 0g
Carbohydrates: approx. 17g
Fiber: 1g
Protein: approx. 15g
Cholesterol: 15mg

Description

Ingredients

Main Ingredients

Optional Add-ins/Substitutes

Flavor Variations

Instructions

Notes

Nutrition