Cottage Cheese Ice Cream
Use this as a base recipe for all of your favorite ice cream flavors! This higher protein lower calorie dessert is fun for those who prefer treats with benefits. Enjoy it with your favorite toppings!
Servings: 4 Servings
Calories: 187kcal
Equipment
Ingredients
- 1 (16-oz) container cottage cheese (I use 4% milkfat), about 2 cups
- 1 ½ cups fresh or frozen strawberries
- ¼ cup heavy whipping cream optional
- ⅓ to ½ cup pure maple syrup to taste
- 1 tsp pure vanilla extract
Instructions
- Place the bowl of your ice cream machine in the freezer for at least 24 hours (or follow the instructions for your specific ice cream maker).
- Add all of the ingredients for the ice cream to a high-speed blender or a food processor and blend until completely smooth. Note: older blenders that aren’t high-speed won’t work well for this recipe.
- Place the frozen bowl of your ice cream maker in the machine and transfer the cottage cheese mixture to the ice cream maker. Allow it to churn until thick and a soft serve consistency is reached, about 15-20 minutes.
- Once thick, the ice cream is ready to eat if you're looking for soft serve ice cream. You can also transfer it to a freezer-safe container and freeze until solid for a thicker consistency.
Notes
Other Flavor Options
- Peanut Butter: Add ⅓ cup of creamy peanut butter and use ½ cup pure maple syrup.
- Chocolate: Blend 3 tablespoons of cocoa powder into the ice cream base and use ½ cup pure maple syrup.
- Mint Chocolate Chip: Add 1 teaspoon of peppermint extract and mix in ½ cup of mini chocolate chips
- Coffee: Add 3 tablespoons of instant coffee granules, use 1/2 cup of pure maple syrup or brown sugar.
- Other Fresh Fruit: Use blueberries or raspberries instead of strawberries. Or, add 2 large ripe bananas for banana nice cream.
Nutrition
Serving: 1Serving (of 4) | Calories: 187kcal | Carbohydrates: 32g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 336mg | Fiber: 1g | Sugar: 29g