Cottage Cheese Ice Cream
fromtimesrecipes.comwww.timesrecipes.com/cottage-cheese-ice-cream
Creamy, high-protein cottage cheese ice cream made with no ice cream machine and no icy texture. Blended completely smooth, it tastes nothing like cottage cheese — just a creamy, lightly tangy, scoopable treat you can flavor any way you like.
Ingredients
Instructions
Add the cottage cheese, honey, vanilla, salt, and any optional add-ins to a blender. Blend until completely smooth with no curds remaining — this is the key to a creamy, not grainy, texture.
Pour the smooth base into a loaf pan or freezer-safe container.
Freeze for about 4 to 5 hours, stirring every hour. This stops ice crystals from forming and keeps the ice cream creamy and scoopable instead of icy.
Let the ice cream sit at room temperature for about 10 minutes before scooping. Add any mix-ins, scoop, and enjoy.
Nutrition
- Calories
- 160 kcal
- Carbohydrate Content
- 17 g
- Protein Content
- 13 g
- Fat Content
- 5 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 18 mg
- Sodium Content
- 380 mg
- Sugar Content
- 15 g
- Serving Size
- 1 serving
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