Cottage Cheese Ice Cream
The viral blended cottage cheese ice cream, made properly: 32 g of protein a serving, cold and easy to get down on a day when nothing else appeals.
Reviewed by Bogdan Marcu, Licensed Nutritionist & Dietitian
32 gprotein
- Calories
- 265 kcal
- Ready in
- 4 h 10 min
- Serves
- 2
Is 32 g enough? Calculate your daily protein target
Ingredients
- 500 g / 18 oz low-fat (2%) cottage cheese
- 150 g / 5 oz frozen strawberries or mixed berries
- 1.5 tbsp (30 g / 1 oz) maple syrup or honey
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Tip the cottage cheese into a food processor or high-speed blender with the maple syrup, vanilla and salt.
- Blend for a full two minutes, scraping down the sides twice. Keep going until there is no grain left at all: under-blending is the single reason homemade versions come out chalky, and the curds have to break down completely.
- Add the frozen berries and blend again until smooth and pale pink. It should look like thick soft-serve.
- Scrape into a shallow container and level the top. A wide, shallow dish freezes evenly, where a deep tub leaves you with soft edges and a frozen core.
- Freeze for 3 to 4 hours, until firm but still scoopable.
- If you leave it overnight it will set hard. Sit it out for 15 to 20 minutes before scooping and it comes back.
- On sweeteners: the maple syrup is not only there for taste. Sugar lowers the freezing point, which is what keeps the ice cream scoopable. Swapping it for erythritol or another sugar alcohol gives a much harder block, and those sweeteners are a common trigger for bloating and diarrhoea, which is worth avoiding while your gut is already adjusting to a GLP-1.
