Ingredients
Scale
- 16 oz Full-fat cottage cheese (4% milkfat recommended for creaminess)
- 2 tablespoons Honey or pure maple syrup
- 1 teaspoon Pure vanilla extract
- 1/4 cup Mini dark chocolate chips
- 1 tablespoon Crushed walnuts or almonds (optional)
- A pinch of sea salt
Instructions
- Place the entire container of cottage cheese into a high-speed blender or food processor. Add the honey (or maple syrup), vanilla extract, and a pinch of sea salt. Blend on high for 60 to 90 seconds until the mixture is completely smooth. Ensure there are no remaining curds or lumps. The consistency should look like thick, glossy yogurt. This step is crucial for achieving that “real” ice cream mouthfeel.
- Remove the lid from your blender and pour the smooth mixture back into the original cottage cheese container or a shallow, freezer-safe dish. Add your chocolate chips and crushed nuts. Use a spoon or spatula to gently fold the mix-ins into the cream. Do not over-mix; you want pockets of texture throughout the dessert.
- Cover the container tightly with a lid or plastic wrap. Place it in the freezer for about 3 to 4 hours. To prevent the ice cream from becoming too icy, stir the mixture vigorously every 45 minutes for the first two hours. This breaks up ice crystals and maintains a creamy texture. When you are ready to eat, let it sit on the counter for 5 minutes to soften slightly before scooping.
- Cook Time: 4 hours 10 minutes (includes freezing time)