3 Ingredient Chocolate Cottage Cheese Ice Cream
This chocolate cottage cheese ice cream is rich and creamy, but healthier than regular ice cream. It only needs 3 ingredients and doesn't require any eggs, refined sugar or oil. The ice cream also doesn't require an ice cream maker.
Ingredients
- 2 cups (424g) 4% cottage cheese
- 1/2 cup (4 fl oz/118ml) honey
- 1/4 cup (25g) unsweetened Dutch-process cocoa powder
Instructions
- Add the cottage cheese and honey to a high powered blender. Blend until completely smooth and creamy, scraping down the sides as needed. There should be no visible cottage cheese curds remaining.
- Add in the cocoa powder and blend until smooth. The mixture should be uniform in color. Taste and adjust the amount of cocoa powder and honey as needed.
- If you plan on eating the ice cream as soon as it is firm enough to scoop, transfer the mixture to a freezer-safe container. Cover and freeze for about 2-3 hours, or the ice cream is firm enough to scoop but before it is frozen solid. If you plan on eating the ice cream later or next day, I recommend transferring the mixture into silicone ice cube trays instead of one large container. See note regarding this method. Serve with any toppings of your choice.
Notes
- Freezing note: When the ice cream is frozen solid, you will need to let the container sit out for about 15-30 minutes to allow it to soften enough to scoop. However, I have found that there is a slight iciness to the ice cream even after it has softened. It's not too bad, but if you want to prevent any iciness, it is best to freeze the ice cream in silicone ice cube trays. You can either do this with the full recipe batch or with any leftover ice cream you don't plan on consuming right away. Freeze the ice cubes until frozen solid (keep them covered) and keep them in the freezer until ready to use. When you are ready to eat, add the ice cubes to a high powered blender and blend until smooth. The ice cream should have a soft serve consistency and the blending eliminates any ice crystals.
- Cottage cheese note: This recipe works best with 4% cottage cheese. Lowfat cottage cheese will make the ice cream too icy.
- Estimated nutrition assumes this recipe makes 6 servings and is for 1/6 of the recipe.
Serving: 1serving, Calories: 142kcal, Carbohydrates: 21g, Protein: 9g, Fat: 4g, Saturated Fat: 2g, Sodium: 245mg, Fiber: 1g, Sugar: 19g, NET CARBS: 20
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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