Hey there, dessert lovers!
Are you craving something cool and refreshing? I’ve got the perfect treat for you!
Today, I’m sharing my delicious cottage cheese lemon ice cream recipe.
It’s creamy, zesty, and oh-so-simple to make. Plus, it’s a healthier twist on your favorite summer dessert!
You won’t want to miss this one. Let’s dive in!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-120 minutes |
| Total Time | 10-135 minutes |
| Level of Difficulty | Easy |
Ingredients
- 4-5 tbsp milk (dairy or non-dairy works well)
- 1 tsp lemon zest
- 1 cup cottage cheese (full-fat for best creaminess)
- 2 tbsp maple syrup (or honey, to taste)
- 1.5 tbsp lemon juice
Step 1: Blend the Initial Ingredients
Add the cottage cheese, lemon zest, lemon juice, and maple syrup to your blender.
Blend until the mixture is combined and smooth.
If necessary, add one tablespoon of milk to help the blender blend everything thoroughly.
Step 2: Freeze the Mixture
Pour the blended mixture into an ice cube tray.
Place the ice cube tray in the freezer and allow it to freeze until the cubes are solid.
Step 3: Blend the Frozen Cubes
When you are ready to eat, take the frozen cubes out of the freezer.
Add them to the blender with just enough milk to get the blender going.
Blend until the mixture is smooth.
Step 4: Achieve Desired Consistency
For a scoopable ice cream consistency, add only a little milk to the mixture.
Transfer the blended ice cream into a bowl for easy scooping.
If you prefer a softer, soft-serve consistency, add more milk while blending.
Step 5: Firm Up and Serve
To firm up the ice cream, transfer it to an airtight container and place it in the freezer for an hour or two.
If the ice cream becomes too firm, let it thaw on the counter for 15-20 minutes before serving.
Enjoy your creamy, high-protein cottage cheese ice cream!
