Cottage Cheese Ice Cream (Strawberry Cheesecake)
Servings: 4 servings
Calories: 200kcal
Ingredients
- 16 ounces full fat cottage cheese
- 3-4 Tablespoons maple syrup or honey
- 1 ½ cups fresh strawberries (½ cup cut-up)
- ½ teaspoon pure vanilla extract
- 2-3 whole graham crackers roughly chopped
Instructions
- Place cottage cheese, maple syrup, 1 cup strawberries and vanilla extract in blender.
- Blend until smooth and creamy.
- Fold in the remaining ½ cup of chopped strawberries and the graham crackers.
- Pour into a freezer-safe container with a lid.
- Freeze for 4 hours or until frozen.
- To serve, let sit on counter for 20 minutes or until soft enough to scoop.
Notes
Storage: Ice cream should be stored in the freezer in a freezer-safe container. It will last for up to 6 weeks.
Toppings: Ideas such as chocolate sauce, whipped cream, and cookie crumbles can be found in the post above.
Nutrition
Calories: 200kcal | Carbohydrates: 23g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 405mg | Potassium: 247mg | Fiber: 1g | Sugar: 16g | Vitamin A: 165IU | Vitamin C: 32mg | Calcium: 125mg | Iron: 1mg
