An American-inspired homemade ice cream, prepared simply with blended cottage cheese, honey, and vanilla, then frozen until dense and creamy.
Ingredients
- 500 g full-fat cottage cheese
- 60 g runny honey
- 1 tsp pure vanilla extract
- 1 pinch fine salt
Method
- Place the cottage cheese, honey, vanilla extract, and salt in the jar of a blender or a powerful food processor.
- Blend for a long time, stopping the machine to carefully scrape down the sides, until the curds have completely disappeared. The mixture must become perfectly smooth, glossy, and slightly foamy.
- Taste the chilled cream. It should seem slightly sweeter than the desired result, because the cold will dull the perception of sweetness.
- Pour the mixture into a shallow container with a lid. Smooth the surface and seal tightly to prevent it from picking up freezer odors.
- Freeze until the cream is set in the center. For a more even texture without an ice cream maker, vigorously stir the mixture several times during the beginning of the freezing process.
- Remove the ice cream from the freezer before serving and let it soften at room temperature until a spoon can scoop through it without excessive effort.
- Briefly stir the surface to restore its creamy consistency, then scoop and serve immediately.
Nutrition
Per serving
- Energy
- 194.1 kcal
- Protein
- 14.79 g
- Carbohydrate
- 18.8 g
- Fat
- 6 g
- Fibre
- 0 g
- Calcium
- 1.19 mg
- Iron
- 0.03 mg
- Magnesium
- 0.64 mg
