Cottage Cheese Ice Cream? You’ll Be Shocked It Works!

Ingredients

• 1 cup Cottage Cheese (full‑fat for best texture; drain excess liquid if watery)
• 2 tablespoons Honey (or maple syrup for vegan option)
• 1 teaspoon Vanilla Extract (pure vanilla extract preferred)
• 0.5 cup Frozen Strawberries (any frozen fruit works; no need to thaw)
• 1 tablespoon Peanut Butter (optional swirl; use smooth peanut butter)
• 1 tablespoon Chocolate Chips (optional swirl; semi‑sweet works best)

Instructions

1. Gather and Measure Ingredients

   Measure 1 cup cottage cheese, 2 tbsp honey, 1 tsp vanilla extract, and ½ cup frozen strawberries. If using, also measure 1 tbsp peanut butter and 1 tbsp chocolate chips.

   Time: PT2M

2. Blend Base

   Add cottage cheese, honey, and vanilla extract to the blender. Blend on high until the mixture is silky smooth and no lumps remain.

   Time: PT1M

3. Incorporate Fruit

   Add the frozen strawberries to the blender and pulse until fully incorporated but still slightly textured, or blend longer for a uniform color.

   Time: PT1M

4. Transfer and Add Swirl (Optional)

   Pour the mixture into a freezer‑safe container. Drop spoonfuls of peanut butter or chocolate chips on top and use a spatula to swirl them through.

   Time: PT1M

5. Freeze

   Cover the container and place it in the freezer for 2–3 hours. For a softer, yogurt‑like texture, serve after 30‑45 minutes; for a firm scoop, wait the full 2–3 hours.

   Time: PT2H30M

Nutrition Facts

Calories

93

Protein

10 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g