RecipesDessert
Dessert
Cottage Cheese Ice Cream, Chocolate
Dark chocolate ice cream blended from cottage cheese and cocoa, left on the counter for ten minutes, then scooped into bowls. Cold and rich, it settles a chocolate craving after dinner.
- Serves
- 4
- Prep
- 10min
- Cook
- 0min
- Total
- 10min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 219kcal
- Protein
- 18.3g
- Carbs
- 24.1g
- Fat
- 6g
- Fibre
- 5g
Ingredients
For 4 servings · MetricUS
- 500gcottage cheese
- 3 tbspcocoa powderunsweetened
- 30gdark chocolatemelted
- 3 tbspmaple syrupor honey
- 1 tspvanilla extract
- pinch of saltto taste
- 16 ozcottage cheese
- 3 tbspcocoa powderunsweetened
- 1 ozdark chocolatemelted
- 3 tbspmaple syrupor honey
- 1 tspvanilla extract
- pinch of saltto taste
Method
Melt the chocolate.
Melt the dark chocolate in short bursts in the microwave or over a pan of simmering water, then let it cool for a minute.
Blend the base.
Tip the cottage cheese into a blender or food processor and add the cocoa, maple syrup, vanilla and a pinch of salt.
Blend for 1 to 2 minutes, scraping down the sides once, until the mix is completely smooth with no curds left. This step is what gives you the ice cream texture, so do not rush it.
Pour in the melted chocolate and blend again for a few seconds to combine.
Freeze.
Scrape into a freezer-safe tub and level the top.
Freeze for 3 to 4 hours, stirring once at the halfway point to keep it smooth.
Serving.
Take it out 10 to 15 minutes before serving so it softens enough to scoop.
Serve a quarter per person.