Creamy Cottage Cheese Ice Cream

# The Ingredients You'll Need:

→ Dairy

01 - 2 cups cottage cheese (full-fat or low-fat)

→ Sweetener

02 - 3 tablespoons honey (or maple syrup)

→ Fruit

03 - 2 cups frozen mixed berries (strawberries, blueberries, raspberries)

→ Optional Add-ins

04 - 1 teaspoon vanilla extract

05 - Pinch of salt

# Step-by-Step Instructions:

01 - Combine cottage cheese, honey, and vanilla extract (if using) in a food processor or high-speed blender. Blend until the mixture is completely smooth and creamy.

02 - Add frozen mixed berries and a pinch of salt to the blended base. Blend again until the mixture is thick, smooth, and ice cream-like, scraping the sides as needed.

03 - Taste the mixture and add more honey if desired to reach preferred sweetness.

04 - Serve immediately for a soft-serve texture.

05 - Transfer the mixture to a freezer-safe container, smooth the surface, and freeze for 2 to 4 hours. Before serving, let stand at room temperature for 5 to 10 minutes to soften.

06 - Scoop into bowls or cones and serve.

# Additional Tips::

01 -

It's ready in 10 minutes and tastes indulgent without the guilt, which means you can satisfy a sweet craving without derailing your day.
The protein keeps you satisfied, making it feel more like a treat and less like you're depriving yourself.
No ice cream maker required—just a blender and some frozen fruit transform simple pantry staples into something restaurant-worthy.

02 -

The blending time matters more than you'd think—under-blended cottage cheese will create a grainy texture that no amount of freezing will fix, so be patient and let it become properly smooth.
Frozen berries work better than fresh because they naturally thicken the mixture and add their own icy texture without diluting it with melting water.

03 -

Use the coldest berries you can find because the colder they are, the faster they'll thicken your mixture and the less blending time you'll need overall.
If your blender starts getting hot during mixing, you've blended too long—stop immediately and freeze, because you're actually warming the mixture and that works against your goal of achieving a thick texture.