Strawberry Cottage Cheese Ice Cream

Strawberry Cottage Cheese Ice Cream

This unique ice cream combines the creamy texture of cottage cheese with the fresh sweetness of strawberries, offering a surprisingly delicious and relatively healthier alternative to traditional ice cream.

Yields: Approximately 4-6 servings Prep time: 15 minutes Freeze time: 4-6 hours (or overnight)

Ingredients:

• 2 cups (about 16 oz or 450g) full-fat cottage cheese
• 1 lb (about 450g) fresh strawberries, hulled and quartered (plus more for garnish)
• 1/2 cup (about 100g) granulated sugar (adjust to taste, depending on strawberry sweetness)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: Fresh mint leaves for garnish

Equipment:

• Blender or food processor
• Airtight freezer-safe container

Instructions:

1. Prepare the strawberries: In a medium bowl, combine the quartered strawberries and half of the granulated sugar (1/4 cup). Gently toss to coat and let them sit for about 10-15 minutes. This will help them release their juices and enhance their flavor.
2. Blend the base: In a blender or food processor, combine the cottage cheese, the remaining 1/4 cup of granulated sugar, vanilla extract, and a pinch of salt. Blend until completely smooth and creamy, scraping down the sides as needed. There should be no lumps of cottage cheese remaining.
3. Combine with strawberries: Add the macerated strawberries (and any accumulated juices) to the blender with the cottage cheese mixture. Pulse a few times until the strawberries are broken down into small pieces and are well incorporated into the cottage cheese base. You want some small chunks of strawberry for texture, so don’t over-blend.
4. Taste and adjust: Taste the mixture and add more sugar if desired. Remember that sweetness will be slightly less pronounced when frozen.
5. Freeze: Pour the mixture into your airtight freezer-safe container. Cover tightly and freeze for at least 4-6 hours, or preferably overnight, until firm.
6. Serve: When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop into bowls and garnish with fresh diced strawberries and a sprig of mint, if desired.

Tips for Success:

• Use full-fat cottage cheese: This will result in a creamier ice cream. Low-fat or non-fat cottage cheese might produce a more icy texture.
• Adjust sugar to your liking: The sweetness of strawberries can vary. Taste the mixture before freezing and adjust the sugar accordingly.
• Don’t over-blend the strawberries: You want some small pieces of strawberry to remain for a pleasant texture.
• For a softer serve: If your ice cream is too hard, you can briefly churn it in an ice cream maker after it’s partially frozen, or simply let it sit out a bit longer at room temperature before serving.
• Variations:
  • Strawberry Basil: Add a few fresh basil leaves to the blender with the strawberries and cottage cheese for a subtle herbaceous note.
  • Lemon Zest: A teaspoon of lemon zest added to the base can brighten the flavors.

Enjoy your homemade Strawberry Cottage Cheese Ice Cream!