Recipe courtesy of Katie Lee Biegel
Sea Salt Caramel Chocolate Chip Cottage Cheese Ice Cream
Getting reviews...
- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 5 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 311
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 14 g
- Cholesterol
- 23 mg
- Sodium
- 469 mg
Cottage cheese can do everything — even act as a base for ice cream! I like the salty element that it adds to whatever sweet flavor I create. I stir in store-bought caramel and chocolate chips, or I make a strawberry syrup. My daughter has no idea it’s cottage cheese, and loves it. I find that the texture is best at 4 hours, so if it’s frozen longer, let it sit on the counter for 10 to 15 minutes before serving.
- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 5 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 311
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 14 g
- Cholesterol
- 23 mg
- Sodium
- 469 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- In a food processor fitted with the blade attachment or in a high-speed blender, add the cottage cheese and blend until very smooth.
- Add the caramel sauce and salt and blend again until combined. Pour the mixture into a 9-by-5-inch loaf pan, then stir in the chocolate chips.
- Cover with plastic wrap and freeze for 4 hours for the best consistency. If it’s a little icy, then thaw for 10 minutes before scooping and serving.
