COTTAGE CHEESE AND FRUIT BLENDER ICE CREAM | U.S. DAIRY
|1 1/2 cups frozen fruit such as berries or mango chunks
1/2 cup frozen banana (about 1 small banana), diced
1 cup cottage cheese (fat level of choice)
1 tablespoons honey
2-3 leaves fresh basil or mint (optional)
Combine frozen fruit in a food processor or high-speed blender and process until the mixture resembles a thick puree.
Add the cottage cheese, honey and herbs (if using) and continue to puree until the mixture is thick and smooth.
For soft-serve-style ice cream, serve immediately with an additional sprig of fresh herbs, if desired. Alternately, the ice cream can be frozen into a loaf pan for hard-scoop ice cream or frozen into molds for popsicles.
* Tip: For perfectly scoopable ice cream, allow loaf pan to thaw in the refrigerator for 2 hours before serving.
COTTAGE CHEESE ICE CREAM (LOW CARB) | JUST A PINCH RECIPES
Provided by: Cheryl Chavez @cheryllynnchavez
Categories: Ice Cream & Ices
|1 24 ounce(s) container of 4% cottage cheese|
|1 1/3 cup(s) heavy whipping cream (can use half and half or a combination of half and half and heavy cream)|
|1 teaspoon(s) pure vanilla extract|
|1 cup(s) ideal sweetener (or splenda)|
- Blend cottage cheese until smooth in food processor or blender (I use my blender) Add remaining ingredients, mix well.
- Pour into ice cream maker and freeze according to directions for your particular freezer.
- This recipe makes 1 quart of ice cream. This ice cream will freeze rock solid when put into the freezer. To make it easier for later serving, I put muffin/cupcake liners in my muffin tins and fill each with 1/4 cup portions and put into the freezer. Once the ice cream is frozen solid, I remove the portions and put into gallon freezer bags. I get 16 servings.