RecipesDessert
Dessert
Cottage Cheese Ice Cream, Strawberry
Real strawberries go straight into the blender with cottage cheese, so the colour and flavour come from fruit rather than syrup. It freezes soft and properly fruity, with a protein number most desserts can't touch.
- 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
- 149kcal
- Protein
- 15.8g
- Carbs
- 18g
- Fat
- 1.4g
- Fibre
- 1g
01
Ingredients
For 4 servings · MetricUS
- 500gcottage cheeseone tub
- 200gstrawberrieshulled, fresh or frozen
- 3 tbspmaple syrupor honey
- 1 tspvanilla extract
- pinch of saltto taste
- 16 ozcottage cheeseone tub
- 7 ozstrawberrieshulled, fresh or frozen
- 3 tbspmaple syrupor honey
- 1 tspvanilla extract
- pinch of saltto taste
02
Method
Prep the strawberries.
Hull the strawberries. If you want visible pieces through the ice cream, set a few aside and chop them.
Blend the base.
Tip the cottage cheese into a blender or food processor and add the whole strawberries, 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 and pink with no curds left. This is what gives you the ice cream texture, so keep going until it is silky.
Stir through the reserved chopped strawberries by hand if you set some aside.
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.