Cottage Cheese Ice Cream

# Ingredient List:

→ Dairy

01 - 2 cups (16 fl oz) full-fat or low-fat cottage cheese

→ Sweetener

02 - 3 tablespoons honey or maple syrup

→ Fruit

03 - 2 cups (10.5 oz) frozen mixed berries such as strawberries, blueberries, and raspberries

→ Optional Add-ins

04 - 1 teaspoon vanilla extract

05 - Pinch of salt

# Directions:

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

02 - Add frozen mixed berries and a pinch of salt into the mixture. Blend again until thick, smooth, and resembling ice cream texture, scraping down the sides as needed.

03 - Taste the mixture and add additional honey if a sweeter flavor is desired.

04 - For immediate consumption with a soft-serve consistency, serve directly after blending.

05 - Transfer the mixture to a freezer-safe container, smooth the surface, and freeze for 2 to 4 hours. Allow to stand at room temperature for 5 to 10 minutes before scooping.

06 - Serve in bowls or cones and enjoy this protein-rich frozen treat.

# Expert Suggestions:

01 -

It tastes decadent but delivers serious protein without the sugar crash of regular ice cream.
No ice cream maker required, and it comes together in under 10 minutes.
Naturally gluten-free and endlessly customizable with whatever frozen fruit you have on hand.

02 -

Frozen berries are non-negotiable; thawed ones will make the mixture too thin and soupy no matter how long you blend.
Don't skip the salt—it's the secret that prevents this from tasting one-dimensional and brings out the natural sweetness.

03 -

For the smoothest possible texture, use full-fat cottage cheese if you can find it—it blends more seamlessly than low-fat versions.
Chill your blender bowl beforehand and you'll get an even creamier result that stays soft longer before refreezing.