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Kos Diabetes Group: Cottage Cheese Ice Cream [1]

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Date: 2023-06-09

Cottage Cheese Ice Cream?! EEWW! That was my first response as well when I happened upon the recipe online. I don’t really like cottage cheese. I eat it occasionally but it isn’t a favorite. How could it be used to make anything that even remotely looked and tasted like ice cream. My husband LOVES ice cream. He still eats regular ice cream sometimes, but I thought if I could make him a low carb, high protein version he would be really happy (and I would be happier too).

The original recipe I tried was from Nicole Bonilla at www.gentletummy.com

1-1/2 cups cottage cheese

1/3 cup sugar free maple syrup (or sugar free honey)

1/4 cup cocoa powder

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

1/2 teaspoon salt

2 tablespoons chopped peanuts

2 tablespoons mini chocolate chips

INSTRUCTIONS

Combine all the ingredients in a food processor or blender. Mix at high speed until it's smooth and creamy. Pour mixture into a shallow dish or pan. This will allow it to freeze and thaw quickly if need be.

Warm the peanut butter on the stove or microwave until it is runny. Then drizzle the peanut butter over the ice cream mixture.

Sprinkle the mini chocolate chips and chopped peanuts on top of the ice cream. Using a spoon, swirl all the ingredients together in small circles.

Place the ice cream in the freezer for at least two hours or until it is firm. Then remove the ice cream and enjoy! If it is too hard to scoop, allow it to sit on the counter for 10-15 minutes until slightly thawed.

x YouTube Video

So I made the ice cream and we had it for dessert one evening. It was soo good. My husband knew it had cottage cheese in it but he could hardly believe it. My kids didn’t know about the cottage cheese and they thought it was awesome as well. I was told to make more as soon as possible,

Ms. Bonilla also has a strawberry cheesecake cottage cheese ice cream recipe. I tried it next although instead of making her gluten free graham cracker bits, I opted to just coarsely crush some actual graham crackers instead.

Gluten Free Graham Cracker Bits:

3/4 cup oat flour

1/4 cup tapioca flour

2 tablespoons maple syrup

1 tablespoon molasses

1 tablespoon oil (extra virgin olive oil is my fave)

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon salt

Ice Cream:

2 cups fresh strawberries chopped into small pieces

1-1/2 cups cottage cheese

1/3 cup honey

3 tablespoons cream cheese

1 teaspoon lemon juice

1 teaspoon vanilla

1/4 teaspoon salt

INSTRUCTIONS

Graham Cracker Crust Bits:

Combine all the ingredients in a food processor or chopper. Blend the ingredients until a dough forms.

Divide the dough in half and form two balls. Spread them into two circles using the palm of your hand that are about .25" thick.

Cut score lines in the dough, creating squares that are roughly .25"x.25" using a large knife or pastry knife.

Bake at 350ºF for 10-12 minutes. Allow them to cool. Then break into individual squares.

Ice Cream:

Combine the cottage cheese, cream cheese, honey, lemon juice, vanilla, and salt in a blender or food processor and blend until smooth.

Pour roughly 2/3 of the ice cream into a shallow dish or pan. This will allow the ice cream to cool and thaw more quickly.

Add the strawberries to the remaining 1/3 of the ice cream still in the blender cup reserving about 2-3 tablespoons to put on top. Blend until smooth and pour over the ice cream layer in the pan.

Spread the graham cracker crust bits over the ice cream.

Spread the reserved diced strawberry over the ice cream.

Gently stir the ice cream with a spatula to create a marbling effect with the pink and white ice cream.

Place the ice cream in the freezer for at least two hours or until it is firm. Then remove the ice cream and enjoy! If it is too hard to scoop, allow it to sit on the counter for 10-15 minutes until slightly thawed.

You can make blueberry cheesecake flavor by substituting 1 cup of blueberries for the strawberries.

The strawberry cheesecake was even a bigger hit than the chocolate peanut butter was. I’m already thinking ahead to my next batch. I’m doing a vanilla (cottage cheese, sweetener of choice (sugar free syrup/sugar free honey/liquid allulose, vanilla extract) and adding in either 2 or 3 crushed Oreos to make cookies and cream flavor or some edible cookie dough (omit the egg from your favorite recipe to make it edible) to make chocolate chip cookie dough flavor.

What I’ve learned after making two batches.

This does get really hard. If you freeze it in a shallow pan, it will thaw quickly so it is scoopable. You could also freeze it in individual serving size containers, so you don’t have to scoop. I’ve seen on some other videos that people have said to add either a small amount of vodka or ¼ teaspoon of tara gum to your mixture so it won’t freeze as hard and will be easier to scoop. You can also try putting the mixture in an ice cream maker to freeze. The churning will help prevent ice crystals.

So before you wrinkle up your nose and say Yuk! Give it a try.

Next week brillig will be bringing us another one of her wonderful low carb recipes.

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[1] Url: https://www.dailykos.com/stories/2023/6/9/2174131/-Kos-Diabetes-Group-Cottage-Cheese-Ice-Cream

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