Cottage Cheese Ice Cream & Pineapple

Ingredients

• 1/2 cup Cold Butter (diced and kept chilled)
• 1 cup All-Purpose Flour (sifted)
• 1/4 cup Granulated Sugar
• 1 tsp Vanilla Extract (pure vanilla)
• 1 pinch Salt (fine sea salt)
• 2 tbsp Cold Water (add gradually until dough holds together)
• 1 cup Cottage Cheese (chilled, not frozen)
• 1 cup Heavy Cream (chilled)
• 2 tbsp Granulated Sugar
• 1 pinch Salt
• 1 medium Fresh Pineapple (peeled and sliced thin, about 2 cups)
• 1 tbsp Granulated Sugar (for macerating pineapple)

Instructions

1. Make Crumble Dough

   Dice the cold butter and place it in a mixing bowl. Add the flour, sugar, vanilla extract, and a pinch of salt. Using a fork, rub the butter into the dry ingredients until the mixture resembles coarse crumbs, then add a splash of cold water (about 2 tbsp) and mix just until the dough holds together.

   Time: PT5M

2. Bake the Crumble

   Preheat the oven to 375°F. Spread the crumble dough evenly on a parchment‑lined baking sheet, pressing it lightly to form a thin layer. Bake for 10‑15 minutes, until the edges are golden brown and the center is set.

   Time: PT12M

   Temperature: 375°F

3. Cool the Crumble

   Remove the sheet from the oven and let the crumble cool on a wire rack for about 5 minutes. Once cool, break it into coarse pieces or keep it as a thin sheet for serving.

   Time: PT5M

4. Prepare Ice Cream Base Ingredients

   Measure the chilled cottage cheese, heavy cream, sugar, and a pinch of salt. Place everything in the blender jar.

   Time: PT5M

5. Blend Until Creamy

   Blend on high speed for about 2‑3 minutes, stopping to scrape down the sides, until the mixture is completely smooth and has a thick, soft‑serve texture.

   Time: PT3M

6. Freeze the Ice Cream Base

   Transfer the blended mixture to a shallow container, cover tightly, and place in the freezer for 30‑45 minutes, stirring once halfway through, until firm enough to scoop.

   Time: PT35M

7. Slice the Pineapple

   Using a sharp knife, cut the peeled pineapple into thin, even slices, avoiding the tough core. Arrange the slices on a plate.

   Time: PT5M

8. Macerate Pineapple

   Sprinkle 1 tbsp of granulated sugar evenly over the pineapple slices, toss gently, and refrigerate for 10‑15 minutes to develop a light glaze.

   Time: PT15M

9. Assemble the Dessert

   In serving bowls or a platter, create a small well with the crumble, scoop the chilled cottage cheese ice cream into the well, and top with the macerated pineapple slices. Finish with a few extra crumble pieces for crunch.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

8 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g