Ingredients
Scale
- 16 oz Full-fat cottage cheese (4% milkfat is best for creaminess)
- 2–3 tablespoons Raw honey or pure maple syrup
- 1 teaspoon Pure vanilla extract
- 1/4 cup Mini dark chocolate chips
- Optional: A pinch of sea salt to enhance the flavor
Instructions
- Place the entire container of cottage cheese into a high-speed blender or food processor. Add the honey (or maple syrup) and the vanilla extract. Blend on high for about 30 to 60 seconds until the mixture is completely smooth. You want to eliminate every single lump of curd until it looks like a thick, glossy custard.
- Pour the smooth mixture back into the original cottage cheese container or a shallow, freezer-safe dish. Add the mini dark chocolate chips and a pinch of sea salt. Use a spoon to gently fold the chips into the cream so they are evenly distributed throughout the base. Do not blend the chips, or you will end up with gray ice cream!
- Cover the container tightly with a lid or plastic wrap. Place it in the freezer for 3 to 4 hours. Every hour, give the mixture a quick stir to break up any ice crystals and maintain that creamy consistency. Once it reaches a scoopable, firm texture, it is ready to serve. If it freezes solid, simply let it sit on the counter for 10-15 minutes before scooping.
- Cook Time: 4 hours 10 minutes