Cottage Cheese Vanilla Ice Cream
A simple frozen dessert made by blending cottage cheese with pure maple syrup and vanilla until completely smooth. Full-fat cottage cheese produces the richest, creamiest consistency, while periodic stirring during freezing helps maintain a softer, more uniform texture.
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Ingredients
- ¼ cup pure maple syrup
- 1½ teaspoons vanilla extract
- 16 ounces full-fat cottage cheese preferably 4% milkfat, for the creamiest texture
Instructions
- Add the 16 ounces of cottage cheese, ¼ cup maple syrup, and 1½ teaspoons vanilla extract to a blender. Process for 45 seconds, or until the ingredients begin to form a smooth, creamy mixture.
- Stop the blender and scrape down the sides if necessary. Blend for another 15 seconds, ensuring that no visible cottage cheese curds remain.
- Pour the fully blended mixture into a freezer-safe container and spread it evenly.
- Place the container in the freezer for 3 to 4 hours, or until the ice cream reaches the preferred consistency. Stir the mixture thoroughly once every hour during the freezing period to encourage a smoother texture.
Notes
- Cottage cheese containing 2% milkfat may be used instead of the full-fat variety, although the finished ice cream can have a slightly grainier consistency.
- If pure maple syrup is unavailable, an equal amount of honey or agave syrup may be substituted.