Ingredients
Scale
- 2 cups Full-fat cottage cheese (4% milkfat is best)
- 3 tablespoons Maple syrup or honey
- 1 tablespoon Pure vanilla extract or vanilla bean paste
Instructions
- Place the cottage cheese, maple syrup, and vanilla extract into a high-speed blender or food processor. Pulse the mixture several times, then blend on high for about 30 to 60 seconds. You want to ensure the mixture is completely smooth with no remaining cheese curds. The consistency should look like a thick, glossy pancake batter.
- Pour the blended mixture back into the original cottage cheese container or a shallow, freezer-safe dish. Smooth the top with a spatula. Place the lid on tightly or cover with plastic wrap to prevent freezer burn. Set the container in the freezer for approximately 2 to 4 hours. Every 45 minutes, give it a quick stir with a spoon to break up ice crystals and maintain a creamy texture.
- Once the ice cream is firm but still scoopable, remove it from the freezer. If it has frozen solid, let it sit on the counter for 10 to 15 minutes to soften. Use an ice cream scoop to serve the vanilla goodness into bowls. For an extra touch, top with fresh berries or a sprinkle of cinnamon before enjoying your high-protein masterpiece.
- Cook Time: 4 hours 5 minutes