Cottage Cheese Ice Cream

# What You'll Need:

→ Dairy

01 - 2 cups full-fat or low-fat cottage cheese

→ Sweetener

02 - 3 tablespoons honey or maple syrup

→ Fruit

03 - 2 cups frozen mixed berries (strawberries, blueberries, raspberries)

→ Optional Add-ins

04 - 1 teaspoon vanilla extract

05 - Pinch of salt

# Cooking Steps:

01 - Combine cottage cheese, honey, and vanilla extract in a food processor or high-speed blender. Blend until smooth and creamy.

02 - Add frozen mixed berries and a pinch of salt to the mixture. Blend until thick, smooth, and ice cream-like, scraping down the sides as necessary.

03 - Taste the mixture and add more honey if desired to enhance sweetness.

04 - For a soft-serve consistency, serve immediately.

05 - To achieve a firmer, scoopable consistency, transfer the mixture to a freezer-safe container, smooth the surface, and freeze for 2 to 4 hours. Allow to sit at room temperature for 5 to 10 minutes before serving.

06 - Spoon into bowls or cones and enjoy.

# Expert Tips:

01 -

It tastes indulgent while sneaking 11 grams of protein into every spoonful.
No churn, no complicated steps, just a blender and ten minutes between you and frozen happiness.
The cottage cheese trick sounds weird until you taste how creamy it becomes.

02 -

If your blender isn't powerful enough, the cottage cheese won't fully break down, and you'll end up with a grainy texture—use a high-speed blender or food processor, not a regular blender.
Frozen berries are non-negotiable; room-temperature fruit won't give you that ice-cream texture, and the whole thing falls apart without the cold.

03 -

Strain your cottage cheese through cheesecloth for five minutes before blending if you want an even silkier result, though it's not strictly necessary.
Frozen fruit works better than fresh because the ice crystals break down into the mixture, creating that perfect ice-cream texture you're after.