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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
¼ cup real Maple Syrup
1½ teaspoon 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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