Hey sweet treat lovers!
Want to cool off with something delicious? You’re in for a treat!
Today, I’m sharing my favorite recipe for cottage cheese raspberry ice cream.
It’s creamy, tangy, and super refreshing. Plus, it’s a healthier twist on the classic ice cream.
You’ll be amazed at how easy it is to whip up!
Let’s dive in and make some ice cream magic!
| Preparation Time | 15-20 minutes |
| Cooking Time | 240 minutes |
| Total Time | 255-260 minutes |
| Level of Difficulty | Easy |
Ingredients
- 2 cups cottage cheese
- 2 to 3 tbsp honey
- 1/2 tsp vanilla extract
- 2 to 3 graham crackers (crushed finely for texture)
- 1 cup fresh raspberries (or frozen, thawed)
Step 1: Blend the Base Ingredients
In a food processor or blender, combine the cottage cheese, honey, and vanilla.
Blend on high speed until the mixture becomes smooth and creamy.
This will form the base of your ice cream.
Step 2: Incorporate the Mix-Ins
Once the base is smooth, pulse in the graham crackers and fresh raspberries.
Blend until they are evenly distributed throughout the mixture, taking care not to over-blend the raspberries into a puree.
Step 3: Transfer and Freeze
Transfer the mixture to an empty cottage cheese container or a loaf pan.
Seal the container tightly to prevent ice crystals from forming.
Place the container in the freezer for at least 4 hours to allow the ice cream to set and harden.
Step 4: Soften Before Serving
When you’re ready to serve, take the ice cream out of the freezer and let it sit at room temperature for 20 to 30 minutes to soften.
This will make it easier to scoop and enjoy.
