Technically this recipe isn’t ice cream because there’s no actual cream involved; however, it’s pretty close to the real thing. Cottage cheese helps give this ice cream a rich, creamy texture, and contributes significantly to the total protein content—20g per serving.
1. Blend all of the ingredients in a blender or food processor until smooth, place in a plastic food storage container, and freeze for an hour.
2. Stir the mixture with a fork, spoon, or electric hand mixture, return it to the freezer for another hour, and repeat both steps 1-2 more times, until ice cream is set and textured to your liking.
BY CHARLOTTE MARTIN, RD