Creamy Cottage Cheese Dessert (Printer-Friendly)

A creamy, protein-rich frozen dessert featuring cottage cheese and customizable mix-ins for easy enjoyment.

# What You Need:

→ Base

01 - 2 cups full-fat cottage cheese
02 - 1/3 cup honey or maple syrup
03 - 1 teaspoon pure vanilla extract
04 - Pinch of salt

→ Mix-Ins (optional)

05 - 1/2 cup fresh strawberries or berries, chopped
06 - 1/3 cup mini chocolate chips
07 - 1/3 cup chopped roasted nuts
08 - 2 tablespoons peanut butter or almond butter

# How to Cook:

01 - Add cottage cheese, honey or maple syrup, vanilla extract, and salt to a high-speed blender or food processor.
02 - Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
03 - Fold in your desired mix-ins gently using a spatula.
04 - Pour the mixture into a freezer-safe container and smooth the surface evenly.
05 - Freeze for 2 to 4 hours, or until the mixture is firm enough to scoop.
06 - Allow to sit at room temperature for 5 to 10 minutes before scooping. Serve and enjoy.

# Expert Advice:

01 -
  • It comes together in minutes with no special equipment beyond what's already in your kitchen, yet tastes like something from a fancy dessert bar.
  • The tanginess of cottage cheese creates a surprisingly sophisticated flavor that lets you appreciate mix-ins without drowning them in sweetness.
  • You get to feel virtuous eating protein-packed ice cream while everyone else thinks you're just treating yourself.
02 -
  • Cottage cheese texture varies by brand, and grainier varieties won't fully smooth out no matter how long you blend, so feel free to strain yours through fine mesh if you're a perfectionist.
  • This melts faster than traditional ice cream because of the high moisture content, which means you eat it faster and usually don't mind that it doesn't last long in the freezer.
03 -
  • Keep your blender or food processor clean before starting, because any residual flavors will haunt your ice cream and you'll regret it with every bite.
  • Freeze in a shallow container rather than a deep one so it freezes faster and more evenly, avoiding that awful situation where the edges are rock-solid while the center is still liquid.
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