Espresso Cottage Cheese Ice Cream
Espresso Cottage Cheese Ice Cream is a rich, creamy frozen dessert made with full-fat cottage cheese, naturally sweetened maple syrup, bold espresso, vanilla, and chocolate chips. Blending the cottage cheese creates a smooth base, while the chocolate adds texture throughout each serving.
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Ingredients
- 2 cups full-fat cottage cheese 4% milk-fat cottage cheese, such as Hood, provides an especially creamy texture
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup chocolate chips miniature chips are ideal for distributing the chocolate more evenly
- 1/4 cup cold-brew espresso alternatively, dissolve 1 teaspoon instant espresso powder in a small splash of hot water
Instructions
- Place the full-fat cottage cheese, maple syrup, vanilla extract, and prepared espresso in a high-powered blender or food processor. Blend until the mixture becomes completely smooth and creamy.
- Stir the chocolate chips into the blended espresso-cottage cheese mixture, making sure they are evenly dispersed throughout.
- Transfer the mixture to a loaf pan or an airtight, freezer-safe container. Place it in the freezer for approximately 4 to 5 hours, or until the ice cream has become firm.
- Remove the frozen dessert from the freezer and leave it at room temperature for 5 to 10 minutes so that it softens slightly. Scoop into portions and serve.