Description
This strawberry cottage cheese ice cream is a creamy and refreshing treat that combines the smooth texture of cottage cheese with the natural sweetness of fresh strawberries, offering a healthier alternative to traditional ice cream.
Ingredients
- 2 cups of cottage cheese
- 1 1/2 cups of fresh strawberries, hulled and chopped
- 1/2 cup of honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Start by washing and hulling the strawberries. Cut them into small pieces and place them in a bowl.
- In a blender or food processor, combine the cottage cheese, honey (or maple syrup), vanilla extract, lemon juice, and a pinch of salt. Blend until smooth.
- Add the chopped strawberries to the mixture, and pulse a few times to break them up, but still leave some small chunks of strawberry for texture.
- Pour the mixture into a container that’s safe for freezing, and cover it. Place the container in the freezer for at least 4-6 hours or until firm.
- When ready to serve, scoop the ice cream into bowls or cones and enjoy!
Notes
- For added crunch, consider adding a handful of crushed nuts, like almonds or walnuts.
- For a dairy-free version, substitute cottage cheese with non-dairy yogurt or silken tofu.
- Mint or strawberry jam can be added for extra flavor.
- Store in an airtight container in the freezer for up to 2 weeks.
- If the ice cream is too hard to scoop, let it sit at room temperature for a few minutes to soften.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
