Ice cream
WHAT YOU WILL NEED
From ingredients
4 products
Chocolate Base
SIMPLE PROCESS
Step by step recipe
The key to smooth homemade cottage cheese ice cream is starting with a very even, creamy cottage cheese base. If your cottage cheese is dry or grainy, blend it longer and add just a tiny amount of boiling water if needed. Dissolving the cocoa in hot cream first is also important because it distributes the chocolate evenly and prevents dry cocoa lumps.
Prepare the chocolate base
Measure 30 g of cream and heat it until hot without necessarily bringing it to a vigorous boil. Add 10 g of cocoa powder and stir thoroughly until the cocoa is completely dissolved and the mixture is smooth.
Combine with the cottage cheese
Place 180 g of cottage cheese in a blender. Add the hot cream-and-cocoa mixture along with 2 g of erythritol-and-stevia sweetener.
Blend until creamy
Blend all the ingredients until completely smooth and creamy. If the mixture is too thick, add a very small amount of boiling water and blend again.
Adjust the sweetness
Taste the cottage cheese mixture before freezing. If needed, add a little more sweetener and blend again until the sweetness is evenly distributed.
Freeze the ice cream
Transfer the finished mixture to a suitable freezer-safe container, seal it tightly, and place it in the freezer for about 1 hour or until thoroughly chilled and firm enough to serve.
CHEF'S TIP
Choose smooth cottage cheese
For the creamiest result, use cottage cheese without large dry curds. The smoother the base before freezing, the more delicate the finished ice cream will be.
Dissolve the cocoa first
Do not add dry cocoa powder directly to the cottage cheese. Mix it with hot cream first so the cocoa disperses evenly and the mixture stays smooth.
Use very little water
Add boiling water only if the mixture needs loosening, and add it in tiny amounts. Too much liquid can make the base overly thin and affect the frozen texture.
Let it soften before serving
After a longer freeze, the ice cream may become quite firm. Let it sit at room temperature for a few minutes before serving so it softens and becomes easier to scoop.
SUBSTITUTIONS
Add your taste
- Use another cottage cheese Cottage cheese with a different fat content can be used while keeping the same total amount. A drier variety may need a tiny amount of boiling water to achieve a smooth consistency.
- Adjust the cream The original recipe uses cream to dissolve the cocoa and soften the flavor. A similar dairy product can be used instead, but the final texture and richness may change.
- Use another sweetener The erythritol-and-stevia sweetener can be replaced with another suitable sweetener. Adjust the amount according to its sweetness.
- Make it more chocolatey For a deeper chocolate flavor, choose a good-quality cocoa powder with a rich aroma while keeping the preparation method unchanged.
HOW TO STORE
How to Store Homemade Cottage Cheese Ice Cream
Store the finished ice cream in a tightly sealed freezer-safe container. To reduce ice crystals, choose a container that fits the amount of ice cream well and close it immediately after filling. Before serving, let the ice cream sit at room temperature for a few minutes so it softens slightly. Refreezing completely thawed ice cream is not recommended because the texture may become more icy.
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