Ingredients
Scale
- 16 oz Full-fat cottage cheese (4% milkfat is best for creaminess)
- 2–3 tablespoons Maple syrup or honey (adjust based on preferred sweetness)
- 1 teaspoon Pure vanilla extract
Instructions
- Place the entire container of cottage cheese into a high-speed blender or food processor. Add the maple syrup and vanilla extract. Blend on high until the mixture is completely smooth and no visible curds remain. This usually takes about 1 to 2 minutes. The consistency should look like a thick, glossy liquid or a thin pudding.
- If you want to add extras like chocolate chips, crushed nuts, or fruit, fold them into the mixture now with a spatula. Pour the blended mixture back into the original cottage cheese container or a shallow, freezer-safe dish. Smooth the top with a spoon to ensure even freezing.
- Cover the container tightly and place it in the freezer. Let it set for at least 3 to 4 hours. For the best texture, stir the mixture every hour to break up ice crystals. If the ice cream becomes too hard, let it sit on the counter for 10 to 15 minutes before scooping. Serve and enjoy your high-protein treat!
- Cook Time: 10 minutes