Cottage Cheese Ice Cream
No churn necessary – this DIY, protein-packed Cottage Cheese Ice Cream can be made in a blender or food processor. Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Cottage Cheese Ice Cream
Persons
4
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
- 1 1/2 C. Frozen Berries or Mango Chunks
- 1/2 C. Frozen Banana, diced
- 1 C. Low-Fat Cottage Cheese
- 1 Tbsp. Honey
- 2-3 Basil or Mint leaves, optional
Instructions
- Combine frozen fruit in a food processor or high-speed blender and process until the mixture resembles a thick puree.
- Add the cottage cheese, honey and herbs (if using) and continue to puree until the mixture is thick and smooth.
- For soft-serve-style ice cream, serve immediately with an additional sprig of fresh herbs, if desired.
- Alternately, the ice cream can be frozen into a loaf pan for hard-scoop ice cream or frozen into molds for popsicles.
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