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cottage cheese ice cream recipe
- Total Time: 285 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This churned cottage cheese ice cream recipe creates a high-protein, creamy dessert elevated by a sophisticated cardamom and rose swirl, offering a light and guilt-free treat.
Ingredients
- 500 g full-fat cottage cheese
- 300 ml sweetened condensed milk
- 240 ml cold heavy cream (minimum 36% fat)
- 5 ml alcohol-free vanilla extract
- 100 g granulated sugar
- 60 ml water
- 2.5 ml ground cardamom
- 10 ml good-quality rose water
- 5 g finely crushed pistachios
Instructions
- Prepare Cardamom-Rose Swirl: In a small saucepan, combine granulated sugar, water, and ground cardamom. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 3-4 minutes until slightly thickened. Remove from heat and let cool completely before stirring in rose water.
- Blend Cottage Cheese Base: In a food processor, blend full-fat cottage cheese and sweetened condensed milk until completely smooth and creamy (2-3 minutes), scraping down sides as needed. Transfer to a large bowl and stir in vanilla extract.
- Whip Heavy Cream: In a separate, chilled bowl, whip cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Do not over-whip.
- Combine and Fold: Gently fold the whipped cream into the blended cottage cheese mixture in two additions until just combined. Use a rubber spatula in a figure-eight motion to avoid deflating the cream.
- Churn Ice Cream: Pour the cottage cheese base into a pre-chilled ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency (usually 20-30 minutes). During the last 5 minutes of churning, slowly drizzle about two-thirds of the prepared Cardamom-Rose Swirl into the mixture.
- Freeze and Layer: Transfer half of the churned ice cream to a freezer-safe container. Drizzle half of the remaining Cardamom-Rose Swirl over the ice cream, then gently swirl with a knife or skewer for a marbled effect. Add the rest of the ice cream, drizzle the remaining swirl on top, and gently swirl again. Cover tightly.
- Chill and Serve: Freeze for at least 4-6 hours, or until firm. When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop into bowls, garnish with remaining swirl (if any), and sprinkle with finely crushed pistachios.
Notes
Use full-fat cottage cheese for the best, creamiest texture. Ensure thorough blending of the cottage cheese base to eliminate curds, which will freeze into icy bits. To preserve the delicate aroma, add rose water only after the syrup has completely cooled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: General
Nutrition
- Serving Size: 1 scoop (approx. 100 g)
- Calories: 325 calories
- Sugar: 31 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 60 mg
Keywords: Cottage Cheese Ice Cream, High Protein Dessert, Cardamom Rose Swirl, Churned Ice Cream, Healthy Snack, Easy Dessert, Full-Fat Ice Cream
