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Hey there, ice cream lovers!
Who says you can’t have dessert and stay healthy? Today, I’ve got a treat for you that’s both creamy and good for you.
I’m talking about cottage cheese vanilla ice cream!
It’s smooth, delicious, and packed with protein. Plus, it’s super easy to whip up at home.
Get ready to beat the heat with this guilt-free delight!
| Preparation Time | 10-15 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 190-255 minutes |
| Level of Difficulty | Easy |
Ingredients
- 16 ounces cottage cheese (4% milk fat, organic)
- 1/4 cup authentic maple syrup
- 1 1/2 teaspoons vanilla essence
Step 1: Prepare and Blend the Ingredients
Start by combining 16 ounces of Organic Valley Cottage Cheese (4% milkfat), ¼ cup of real Maple Syrup, and 1½ teaspoons of Vanilla Extract in a blender.
Blend the mixture for 45 seconds.
If needed, scrape down the sides of the blender and blend for an additional 15 seconds to ensure there are no cottage cheese curds remaining.
Step 2: Freeze the Mixture
Once the mixture is fully blended and smooth, transfer it to a container suitable for freezing.
Place the container in the freezer and let it freeze for 3 to 4 hours until it reaches the desired consistency.
Be sure to stir the mixture every hour to maintain a smooth texture.
Step 3: Additional Tips
Note that you can use 2% milkfat Cottage Cheese if preferred, but be aware that lower fat options may result in a slightly grainy texture.
If you don’t have real Maple Syrup on hand, honey or agave syrup can be used as a substitute.
