Recipe courtesy of Katie Lee Biegel
Strawberry Cottage Cheese Ice Cream
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- Level: Easy
- Total: 4 hr 55 min (includes freezing time)
- Active: 20 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 188
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 13 g
- Cholesterol
- 19 mg
- Sodium
- 358 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 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 55 min (includes freezing time)
- Active: 20 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 188
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 13 g
- Cholesterol
- 19 mg
- Sodium
- 358 mg
Ingredients
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Directions
- In a small saucepan, add the strawberries and sugar and cook over medium-low heat until the sugar dissolves and the berries begin to break down and release liquid, 3 to 4 minutes.
- In a small bowl, combine the cornstarch with 1 teaspoon water and mix to combine. Drizzle into the strawberry mixture and stir. Continue to simmer, stirring frequently, until the mixture has thickened and is the consistency of jam, another 2 to 3 minutes. Remove from the heat and allow to cool completely.
- When ready to assemble, place the cottage cheese in a food processor fitted with the blade attachment, or a high-speed blender. Blend until very smooth, 15 to 20 seconds.
- Remove to a bowl and fold in the cooled strawberry mixture. Place in a 9-by-5-inch loaf pan. 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.
