A surprisingly smooth, rich, and satisfying ice cream made from cottage cheese, packed with protein and easy to make at home without churning.
Use small-curd cottage cheese for best texture. Stir ice cream every 30 minutes during the first 2 hours of freezing to reduce ice crystals for creamier texture. For dairy-free, substitute with dairy-free cottage cheese alternatives or silken tofu and plant-based milk. Adjust sweeteners accordingly. Overnight freezing yields best texture but 4 hours with stirring is acceptable.
Keywords: cottage cheese ice cream, high protein dessert, healthy ice cream, homemade ice cream, creamy ice cream, low fat dessert, easy ice cream recipe