Cottage Cheese Ice Cream (Viral Protein-Rich Dessert!)
This cottage cheese ice cream is delicious on its own or with additional toppings. Made with full fat cottage cheese and fresh strawberries.. this viral delight is rich, thick, creamy, and so darn yummy. With 20 grams of protein per serving it is simply a must make! And no …you can’t taste the cheese one bit.
Servings 4
Ingredients
- 2 cups cottage cheese
- 2 cups strawberries, fresh or frozen
- 1/4 cup honey or maple syrup
- 1/2 cup hazelnuts, toasted, crushed
- 1/4 cup protein or collagen peptides powder
Instructions
- Place cottage cheese into a food processor. Add honey and strawberries and process until smooth. Taste and adjust sweetness if necessary since this also depends on the natural sweetness of your fruit.Remove the ice cream mixture and place it back into the cottage cheese container or a freezer-friendly dish. Top it with more strawberries and crushed hazelnuts.Freeze your homemade ice cream for about 2-4 hours. Three hours is usually perfect for me. You can also freeze this creamy ice cream overnight if you prefer.Now it's time to take out and devour your delicious cottage cheese ice cream! Remove from the freezer, serve, and enjoy!Notes: You may want to remove your ice cream from the freezer and wait about 30 minutes so that it can thaw out a bit.Store any leftover cottage cheese ice cream in a freezer-safe, airtight container in the freezer for up to 2 weeks. If you wait longer than that, it may become too icy to eat.Pro Tip: To prevent ice crystals from forming over your ice cream, cover the surface with plastic wrap before closing the lid over it.