RecipesDessert
Dessert
Cottage Cheese Ice Cream, Salted Caramel
Maple syrup and almond butter build a real caramel note here, a pinch of flaky salt sharpening it into salted caramel over a smooth-frozen cottage cheese base. No boiled sugar, no cream, and the flavour still lands.
- 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
- 171kcal
- Protein
- 16.3g
- Carbs
- 18.4g
- Fat
- 3.4g
- Fibre
- 0.4g
01
Ingredients
For 4 servings · MetricUS
- 500gcottage cheeseone tub
- 4 tbspmaple syrup
- 1 tbspalmond buttersmooth
- 2 tspvanilla extract
- ½ tspflaky sea saltplus more to finish
- 16 ozcottage cheeseone tub
- 4 tbspmaple syrup
- 1 tbspalmond buttersmooth
- 2 tspvanilla extract
- ½ tspflaky sea saltplus more to finish
02
Method
Blend the base.
Tip the cottage cheese into a blender or food processor.
Add the maple syrup, almond butter, vanilla and the flaky 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 makes it scoopable, so keep going until it is silky.
Taste and add a little more salt if you want the caramel note sharper.
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.
Finish each portion with a few flakes of salt.
Serve a quarter per person.