Description
A delicious and creamy cottage cheese ice cream made with simple ingredients like cottage cheese, cocoa powder, and maple syrup. This no-churn recipe provides a healthy alternative to traditional ice cream, creamy and rich in flavor, yet easy to prepare using just a blender and freezer.
Ingredients
Scale
Ice Cream Base
- 1 cup (220 g) full-fat cottage cheese
- 2 tbsp cocoa powder
- 3 to 5 tbsp maple syrup (or honey, to taste)
Instructions
- Combine ingredients: In a blender, add the cottage cheese, cocoa powder, and maple syrup. You may also add any optional ingredients at this stage if desired.
- Blend: Process the mixture until it turns into a smooth, creamy consistency with no lumps remaining.
- Freeze: Pour the blended mixture into a loaf pan lined with parchment paper. Cover the surface with another parchment sheet or plastic wrap to prevent freezer burn.
- Chill: Place the loaf pan in the freezer and let it freeze for at least 4 hours to solidify properly.
- Serve: Remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes for easier scooping. Serve in bowls topped with your favorite garnishes.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Adjust the amount of maple syrup or honey to your preferred sweetness level.
- Optional add-ins such as vanilla extract, nuts, or chocolate chips can enhance flavor and texture.
- Allowing the ice cream to sit at room temperature briefly before serving makes scooping easier.
- Store leftovers covered in the freezer to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Keywords: cottage cheese ice cream, healthy ice cream, no churn ice cream, easy dessert, low sugar ice cream, homemade frozen dessert
