Strawberry Cottage Cheese Ice Cream

Ingredients

• 2 cups cottage cheese
• 1 1/2 cups fresh strawberries, hulled and halved
• 1/2 cup honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup heavy cream

Method

1. 1

   Combine the strawberries and honey in a small bowl and let sit for 10 minutes to release their juices.

   10:00 · Macerate strawberries
2. 2

   In a blender, combine the cottage cheese, lemon juice, vanilla extract, salt, and heavy cream. Blend on high until completely smooth, about 1 minute, scraping down the sides as needed.

   1:00 · Blend base
3. 3

   Add the macerated strawberries and their juices to the blender. Pulse 4 to 5 times to break up the berries into small flecks, keeping some texture rather than fully pureeing.

4. 4

   Pour the mixture into a freezer-safe 9x5-inch loaf pan and smooth the top with a spatula.

5. 5

   Cover the pan tightly with plastic wrap or a lid and freeze for 2 hours.

   2:00:00 · Initial freeze
6. 6

   Remove the pan and stir vigorously with a fork to break up any ice crystals, redistributing the strawberries evenly.

7. 7

   Cover and return to the freezer, stirring every hour for the next 3 hours to maintain a creamy texture.

   3:00:00 · Freeze and stir
8. 8

   Freeze undisturbed for a final 2 hours, or until firm enough to scoop.

   2:00:00 · Final freeze
9. 9

   Let the ice cream sit at room temperature for 5 minutes before scooping into bowls to serve.

   5:00 · Soften before serving