Homemade cottage cheese ice cream with berries

Ice cream doesn’t have to start with cream and a mountain of sugar. This homemade frozen treat has a base of Tere lactose-free cottage cheese, banana, mango and strawberries.

This recipe is ideal when you want something sweet but can’t face a complicated baking project. Everything goes into the blender, and it’s best enjoyed straight away.

Why does cottage cheese work in ice cream?

Cottage cheese in ice cream might sound a little odd at first. But the idea is simple: cottage cheese provides creaminess and protein, frozen fruit makes it cold, banana helps bind the mixture, and milk makes it easier to blend.

Store-bought ice cream is often very sweet. That’s not a bad thing in itself, but you may not want to satisfy your sweet tooth the same way every day. Making it at home gives you more control. You can see exactly what goes into it.

This recipe keeps all the original quantities: 250g Tere lactose-free cottage cheese, 125g banana, 50g frozen mango, 150g frozen strawberries, 50g 1.5% milk, 20g cream cookie-flavored Protein Pudding and 5g sugar substitute. This particular combination makes the mixture mild, slightly tangy and sweet enough.

Ice cream: ingredients and method

Ingredients:

• 250g Tere lactose-free cottage cheese
• 125g banana
• 50g frozen mango
• 150g frozen strawberries
• 50g 1.5% milk
• 20g cream cookie-flavored Protein Pudding
• 5g sugar substitute

Method:

Add all the ingredients to a food processor or blender. Blend until the mixture is creamy throughout. If it’s too thick, let it stand for a moment, then blend again. Go easy when adding extra milk, as too much will give you a texture closer to a smoothie than ice cream.

Serve immediately! This is the most important part of the recipe. Since it doesn’t involve an ice cream maker or a long spell in the freezer, the texture is best straight out of the blender. Have your bowl ready, grab a spoon and eat it before the mixture softens.

How can you improve the texture?

Use frozen mango and frozen strawberries straight from the freezer. If the berries have already thawed, you’ll lose that lovely cold, creamy texture. You can use fresh banana, but for a thicker result, cut it into pieces and freeze it first.

When using a blender, the order helps. Add the milk and cottage cheese first, followed by the banana, mango, strawberries, Protein Pudding and sugar substitute. This makes it easier for the blades to turn. If your blender is less powerful, pause, push the mixture down with a spoon and blend again.

Practical tips for homemade ice cream

The simple truth is that homemade ice cream works when the frozen and creamy ingredients are in balance. Add too much liquid and you’ll get a drink. Add too little and your blender will struggle.

The flavor depends a lot on the banana. A riper banana adds more sweetness and a mellower flavor. A less ripe banana gives a more neutral result. Strawberries add tang, while mango rounds out the flavor. The cottage cheese won’t dominate if you blend the mixture until it’s thoroughly creamy.

If you want to eat this after a workout, its protein content makes it a good choice. According to the original calculation, 100g of ice cream contains 48.2Kcal, 0.3g fat, 8g protein, 7.9g carbohydrates and 1.4g dietary fiber. These figures also make your portion easy to track if you keep a food diary.

Honestly, it’s also a good way to use cottage cheese when you’re bored with eating it straight from the bowl. It tastes like dessert, but the ingredients are more like those of a simple snack.

100g of ice cream contains:

• 48.2Kcal
• 0.3g fat
• 8g protein
• 7.9g carbohydrates
• 1.4g dietary fiber

Ice cream FAQs

Can you make this ice cream ahead of time?

Yes, but it will become firmer in the freezer. If you freeze the mixture in a container, let it stand at room temperature for a little while before eating, then stir it through.

Can you leave out the Protein Pudding?

You can, but both the flavor and protein content will change. The original recipe uses 20g cream cookie-flavored Protein Pudding, so you won’t get the same result without it.

Why does it need to be served immediately?

Because the mixture gets its ice cream-like texture from frozen fruit rather than an ice cream maker. As it sits, it starts to melt and soften.

Author: Turg.Fitness.ee

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