Cottage Cheese Lemon Ice Cream
A smooth, refreshing frozen dessert made with creamy cottage cheese, fresh lemon, and natural sweetness. Blending the mixture twice—before and after freezing—creates a rich, ice-cream-style texture with a bright citrus flavor.
Pin it to remember it!
Print Recipe
Ingredients
- 1 ½ tablespoons freshly squeezed lemon juice
- 2 tablespoons maple syrup or honey according to taste
- 1 cup full-fat cottage cheese preferably for the creamiest texture
- 1 teaspoon finely grated lemon zest
- 4 –5 tablespoons milk using either dairy or a suitable non-dairy alternative
Instructions
- Place the cottage cheese, fresh lemon juice, lemon zest, and maple syrup in a blender.
- Blend until the ingredients form a completely smooth and evenly combined mixture.
- If the mixture is too thick for the blender to process efficiently, add 1 tablespoon of the milk and continue blending until smooth.
- Transfer the blended cottage cheese mixture evenly into an ice cube tray.
- Place the tray in the freezer and leave it there until the mixture has frozen completely into solid cubes.
- When ready to prepare the ice cream, remove the frozen cubes from the tray and place them in the blender.
- Add only enough of the remaining milk to allow the blender blades to move freely.
- Blend until the frozen mixture becomes creamy and smooth.
- For a thicker, scoopable ice cream, use only a small amount of milk during the final blending stage.
- Transfer the creamy mixture to a bowl once it reaches the desired scoopable consistency.
- For a softer, soft-serve-style texture, gradually incorporate additional milk while blending until the mixture becomes lighter and softer.
- For a firmer ice cream texture, spoon the blended mixture into an airtight container and freeze for an additional 1–2 hours.
- If the ice cream becomes excessively firm after freezing, leave it at room temperature for approximately 15–20 minutes before serving.
Notes
Full-fat cottage cheese produces the richest and creamiest result.
Both dairy and non-dairy milk may be used successfully.
The amount of milk added during the second blending determines the final consistency: use less for scoopable ice cream and more for a softer, soft-serve texture.