Creamy Cottage Cheese Ice Cream with Honey (Print version)
A no-churn cottage cheese ice cream sweetened with honey, blended until silky, then frozen until scoopable.
# Ingredients:
For the ice cream base
01 -
2 cups (450 g) full-fat cottage cheese
02 -
1/3 cup (110 g) honey, plus more for serving
03 -
1/2 cup (120 ml) heavy cream or whole milk
04 -
1 1/2 teaspoons vanilla extract
05 -
1 teaspoon fresh lemon juice
06 -
1/8 teaspoon fine salt
Optional toppings
07 -
Fresh berries, for serving
08 -
2 tablespoons chopped toasted pistachios or dark chocolate, for serving
# Instructions:
01 -
Add the cottage cheese to a high-speed blender or food processor. Blend for about 1 minute until the curds start to disappear.
02 -
Add the honey, heavy cream, vanilla, lemon juice, and salt. Blend for 1-2 minutes more, stopping to scrape the sides, until the mixture is glossy and completely smooth.
03 -
Taste the mixture before freezing. Add 1-2 teaspoons more honey if you want it sweeter, since frozen desserts taste less sweet once cold.
04 -
Pour the base into a loaf pan or shallow freezer-safe container. Cover tightly and freeze for 2-3 hours, stirring once after the first hour if you can.
05 -
Let the ice cream sit at room temperature for 5-10 minutes before scooping. If it has frozen overnight, give it 10-15 minutes to soften.
06 -
Scoop into chilled bowls and finish with a light drizzle of honey, berries, or chopped pistachios if using.
# Good to know:
01 -
Freeze time is 2-3 hours and is not included in the prep or cook time.
02 -
Best texture is within the first 2 weeks.
03 -
Use full-fat cottage cheese for the creamiest result.