Can I use low-fat cottage cheese?

Sorry friend, but full-fat is the way to go here. I learned the hard way that low-fat versions make the ice cream icy and grainy. The extra fat gives that creamy mouthfeel we're after - it's worth the splurge!

How do I avoid iciness?

Two pro tips: 1) Blend until completely smooth - no cottage cheese lumps allowed! 2) Stir every 30 minutes during the first 2 hours of freezing. But if you forget? Just let it thaw a bit longer before scooping.

Can I make it dairy-free?

Absolutely! Swap the milk for almond or coconut milk, and use dairy-free cottage cheese alternatives. The texture might be slightly different, but still delicious.

Cottage Cheese Ice Cream 15g Protein in This Magical

Description

A creamy, high-protein ice cream made with cottage cheese. It’s simple to prepare and perfect for a healthy dessert.

Ingredients

2 cups cottage cheese
1/4 cup honey or maple syrup
1 tsp vanilla extract
1/2 cup milk (any type)
Optional: 1/4 cup mix-ins (chocolate chips, berries, nuts)

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Instructions

Blend cottage cheese, honey, vanilla, and milk until smooth.
Pour into a freezer-safe container.
Fold in mix-ins if using.
Freeze for 4-6 hours or until firm.
Let soften for 5 minutes before scooping.

Notes

Use full-fat cottage cheese for creamier texture.
Adjust sweetness to taste.
Stir every 30 minutes while freezing for smoother consistency.

Prep Time: 5 mins
Cook Time: 0 mins
Category: Dessert
Method: No-churn
Cuisine: International