Creamy Honey Vanilla Cottage Cheese Ice Cream
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A velvety, no-churn frozen dessert blending whole milk cottage cheese with honey and pure vanilla for a protein-rich sweet treat.
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Ingredients
- ✓454 g full-fat cottage cheese
- ✓45 ml honey
- ✓1 tsp pure vanilla extract
- ✓1 pinch fine sea salt
- ✓45 ml graham cracker crumbs
- ✓30 ml mini dark chocolate chips
Instructions
Add the cottage cheese, honey, vanilla extract, and sea salt to a high-speed blender or food processor.
💡 Tip: Ensure the blender blades can reach all curd clusters for the smoothest base.
Blend on high speed for 1 to 2 minutes, stopping to scrape down the sides as needed, until the mixture is completely silky and free of any curd texture.
💡 Tip: Do not rush this step; full emulsification prevents an icy texture.
Gently fold in optional mix-ins like graham cracker crumbs or chocolate chips using a silicone spatula.
💡 Tip: Save a small pinch of toppings to scatter across the surface before freezing.
Pour the smooth mixture into a freezer-safe loaf pan or shallow airtight container and level the surface.
💡 Tip: Press a sheet of parchment paper directly onto the surface to minimize ice crystal formation.
Freeze for approximately 3 to 4 hours until firm yet scoopable, stirring once after the first hour for an even consistency.
💡 Tip: If frozen solid overnight, let it sit on the countertop for 10 to 15 minutes before scooping.
📝 Chef's Notes
Store sealed in the freezer for up to 2 weeks. For best texture, temper at room temperature for 10-15 minutes prior to serving.
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