Ingredients
Scale
- 2 large overripe bananas, sliced and frozen
- 1 cup low-fat or full-fat cottage cheese
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup or honey (optional, for extra sweetness)
- A pinch of sea salt
- 2 tablespoons unsweetened almond milk (only if needed for blending)
Instructions
- Ensure your bananas are completely frozen before starting. Slice the bananas into coins before freezing them for at least 4 hours to make the blending process much smoother. Gather your cottage cheese, vanilla, and any sweeteners you plan to use. Set out your high-speed blender or food processor on a sturdy surface.
- Place the frozen banana slices and the cottage cheese into the blender carafe. Add the vanilla extract, sea salt, and maple syrup. Turn the blender on a low setting initially to break up the frozen fruit chunks. Slowly increase the speed to high. If the mixture stalls, stop and scrape down the sides with a spatula. Add a splash of almond milk only if the motor is struggling, as you want to maintain a thick, soft-serve consistency.
- Continue blending until the mixture is completely smooth and no curds from the cottage cheese remain. The texture should look like thick soft-serve ice cream. Serve it immediately in chilled bowls for the best “nice cream” experience. If you prefer a firmer, scoopable texture, transfer the mixture to a shallow container and freeze it for an additional 30 to 60 minutes before serving.
- Cook Time: 10 minutes