Cottage Cheese Ice Cream (Low Carb)
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- 1 24 oz
- container of 4% cottage cheese
- 1 1/3 c
- heavy whipping cream (can use half and half or a combination of half and half and heavy cream)
- 1 tsp
- pure vanilla extract
- 1 c
- ideal sweetener (or splenda)
1Blend cottage cheese until smooth in food processor or blender (I use my blender) Add remaining ingredients, mix well.
2Pour into ice cream maker and freeze according to directions for your particular freezer.
3This recipe makes 1 quart of ice cream. This ice cream will freeze rock solid when put into the freezer. To make it easier for later serving, I put muffin/cupcake liners in my muffin tins and fill each with 1/4 cup portions and put into the freezer. Once the ice cream is frozen solid, I remove the portions and put into gallon freezer bags. I get 16 servings.