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Scoop of cottage cheese ice cream in a dish with a fresh mint and spoon.
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Vanilla Cottage Cheese Ice Cream

Organic Valley Vanilla Cottage Cheese Ice Cream is smooth and delicious. You can freeze it to make ice cream but it's just as good (some would say better) consumed cold but not frozen. It takes on a smooth cheesecake flavor. It is mmm, so good and versatile and it pairs well with so many toppings — from blueberries to chocolate.

3 MIN PREP TIME
3-4 HR FREEZE TIME
4 (½ cup) servings
Ingredients
16 oz Organic Valley Cottage Cheese 4% milkfat
A glass bottle of maple syrup.
¼ cup real Maple Syrup
A glass bottle of maple syrup.
A small bottle of vanilla extract.
1½ tsp Vanilla Extract
A small bottle of vanilla extract.

Directions

Combine ingredients and blend for 45 seconds.
Scrape sides and blend another 15 seconds if needed. You do not want any cottage cheese curds remaining.
Freeze 3 to 4 hours. Note: You can use 2% milkfat Cottage Cheese although lower fat tends to have a slightly grainy texture. Maple syrup can also be substituted with honey or agave syrup.
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Scoop of cottage cheese ice cream in a dish with fresh berries and spoon.
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