Ingredients
Scale
- 16 oz Full-fat (4%) Cottage Cheese
- 2 tbsp Liquid sweetener (Honey, Maple Syrup, or Allulose for low carb)
- 1 tsp Pure Vanilla Extract
Instructions
- Place the entire container of cottage cheese into a high-speed blender or food processor. Add your choice of sweetener and the vanilla extract. Blend on high for about 60 seconds until the mixture is completely smooth and silky. You want to ensure there are absolutely no curds remaining; the texture should resemble a thick yogurt or heavy cream.
- Once the base is smooth, you can fold in any optional mix-ins if you desire. If you are sticking to the 3-ingredient version, simply pour the blended mixture back into the original cottage cheese container or a shallow, freezer-safe glass dish. This makes cleanup much easier and is perfect for meal prepping individual portions.
- Cover the container tightly with a lid or plastic wrap. Place it in the freezer for 2 to 4 hours. To prevent the ice cream from becoming too icy, take it out every 45 minutes and give it a quick stir with a spoon. This breaks up any ice crystals and keeps the texture creamy. Once it reaches a soft-serve consistency, scoop it into a bowl and enjoy immediately.
- Cook Time: 5 minutes