Cottage cheese ice cream

Cottage cheese ice cream with frozen strawberries. A viral fitness dessert that turns incredibly creamy thanks to cottage cheese and brings protein to your dessert bowl.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 250 kcal per serving
• Protein: 18 g
• Fat: 8 g
• Carbs: 25 g

Ingredients

• 250g cottage cheese
• 150g frozen strawberries
• 2 tbsp maple syrup
• 1 tbsp almond butter

Method

You’ll need: high-speed blender

1. Put the cottage cheese in a high-powered blender with the frozen strawberries and the maple syrup.
2. Blend everything on the highest setting for 2 min until you have a smooth, ice-cream-like mixture with no curds left.
3. Spoon the cream into a wide container and put it in the freezer for 1 hour to firm up.
4. Divide the ice cream between two bowls and drizzle the almond butter over it just before serving.

Good to know

The viral food trend that took over the internet. In the blender, cottage cheese turns into an incredibly creamy ice cream.

Swaps

Almond butter → peanut butter (peanut butter brings a more intense, salty contrast to the sweet strawberries; contains peanuts).

Cooking tips

If you don't have a very powerful blender, let the strawberries thaw for about ten minutes first, otherwise the blades will get stuck.

Storage

Keep leftovers in the freezer, but let the ice cream soften for at least twenty minutes before you eat it again.

Allergens

Contains milk and tree nuts (almonds). Gluten-free. Not suitable in pregnancy, as the frozen strawberries are eaten raw.

Frequently asked questions

Can you freeze cottage cheese ice cream?

Keep leftovers in the freezer, but let the ice cream soften for at least twenty minutes before you eat it again.