Cottage Cheese Ice Cream

# Components:

01 - 2 cups full-fat cottage cheese

02 - 1/3 cup honey or maple syrup

03 - 1 teaspoon pure vanilla extract

04 - Pinch of salt

05 - 1/2 cup fresh strawberries or mixed berries, chopped

06 - 1/3 cup mini chocolate chips

07 - 1/3 cup chopped roasted nuts

08 - 2 tablespoons peanut butter or almond butter

01 - Place cottage cheese, honey or maple syrup, vanilla extract, and salt into a high-speed blender or food processor.

02 - Blend on high speed until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary.

03 - Gently fold in your chosen mix-ins using a spatula to maintain texture.

04 - Transfer the mixture into a freezer-safe container, smoothing the surface evenly.

05 - Freeze for 2 to 4 hours, or until firm enough to scoop.

06 - Allow to sit at room temperature for 5 to 10 minutes before scooping and serving.

01 -

It's genuinely creamy without needing an ice cream maker or heavy cream, and somehow tastes lighter than traditional ice cream.
The blender does all the work, so you're actively cooking for maybe five minutes before the freezer takes over.
Cottage cheese brings a subtle tang that makes the sweetness taste less cloying, and sneaks in protein that makes you feel less guilty about seconds.

02 -

Blending time is everything—underblend and you'll have an icy, grainy texture; the mixture should look glossy and pourable before you freeze it.
Freezing time matters too; at 2 hours it's soft-serve consistency, but 4 hours gives you proper scoopable ice cream that holds its shape.

03 -

Full-fat cottage cheese is non-negotiable; it's the difference between silky ice cream and a gritty, disappointing texture.
If your blender struggles, add the honey first so the dairy has something liquid to work with, and let it blend a bit longer than you think you need to.