Creamy Cottage Cheese Ice Cream

# What you'll need:

→ Dairy

01 - 2 cups full-fat or low-fat cottage cheese

→ Sweetener

02 - 3 tablespoons honey or maple syrup

→ Fruit

03 - 2 cups frozen mixed berries (strawberries, blueberries, raspberries)

→ Optional Add-ins

04 - 1 teaspoon vanilla extract

05 - Pinch of salt

# Method:

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

02 - Add frozen berries and a pinch of salt to the mixture. Blend again until thick and ice cream-like, scraping down the sides as needed.

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

04 - Serve immediately for a soft-serve texture.

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

06 - Dish into bowls or cones and enjoy your protein-rich treat.

# Expert Advice:

01 -

It's genuinely creamy without any of the heaviness that usually comes with rich desserts.
Ready in 10 minutes if you want soft-serve, or freeze it ahead for busy days when you need something satisfying but guilt-free.
You actually know what's in it, which feels like a small rebellion against mysterious ice cream ingredient lists.

02 -

Frozen fruit is non-negotiable—thawed berries will make this wet and separated, which defeats the entire purpose of the texture you're building.
The blender does the heavy lifting here; don't skip the blending step or try to skip blades. A food processor works but takes longer and requires more patience with the scraping.

03 -

If your blender starts struggling, stop and add a splash of milk or yogurt to loosen things up; it'll blend faster without losing texture.
Cottage cheese brands differ wildly in how quickly they blend smooth—some are naturally creamier than others, so taste and adjust honey based on what you're working with.