Description
Craving a refreshing, creamy dessert that’s both tangy and protein-packed? Lemon Cottage Cheese Ice Cream is a delightful, no-churn treat that’s easy to whip up with just four ingredients. Blending cottage cheese with fresh lemon juice, zest, and a natural sweetener creates a smooth, scoopable ice cream that’s perfect for warm days or a light after-dinner dessert
Ingredients
Scale
Lemon Cottage Cheese Ice Cream uses just four ingredients to create a smooth, tangy dessert. Here’s what you need and why each one matters:
- Cottage Cheese (2 cups): Provides a creamy, protein-rich base that blends into a smooth texture, replacing heavy cream.
- Lemon Juice (1/2 cup, freshly squeezed): Adds bright, tangy flavor that’s the star of the dessert.
- Zest of 1 Lemon: Enhances the lemony flavor with aromatic citrus oils.
- Honey or Maple Syrup (1/2 cup): Naturally sweetens the ice cream, balancing the tartness of the lemon.
Substitutions and Variations
- Cottage Cheese: Use full-fat, low-fat, or nonfat cottage cheese (full-fat yields the creamiest texture). For dairy-free, try a thick plant-based yogurt, but adjust sweetness.
- Lemon Juice: Swap for lime juice or orange juice for a different citrus twist (reduce sweetener slightly for orange).
- Zest: Replace with lime or orange zest to match the juice, or skip for a milder flavor.
- Sweetener: Use agave nectar, granulated sugar, or a sugar-free sweetener like stevia (adjust to taste).
- Add-Ins: Blend in 1/2 cup fresh berries, swirl in 1/4 cup fruit jam, or top with crushed graham crackers for a lemon pie vibe.
Pro Tip: Use freshly squeezed lemon juice for the best flavor, and choose small-curd cottage cheese for easier blending.
Instructions
- Zest and Juice the Lemon:
- Zest 1 lemon using a microplane or fine grater, avoiding the bitter white pith.
- Juice the lemon to yield 1/2 cup, removing any seeds.
- Tip: Roll the lemon on the counter before juicing to release more juice.
- Blend the Ice Cream Base:
- Add 2 cups cottage cheese, 1/2 cup lemon juice, lemon zest, and 1/2 cup honey or maple syrup to a high-powered blender or food processor.
- Blend on high speed for 1-2 minutes, until the mixture is completely smooth and creamy.
- Scrape down the sides of the blender as needed to ensure all ingredients are fully incorporated.
- Tip: Blend until no curds remain for a silky texture.
- Freeze the Mixture:
- Pour the smooth lemon mixture into a shallow, freezer-safe dish (e.g., a 9×9-inch pan or loaf pan).
- Spread the mixture evenly with a spatula.
- Place the dish in the freezer.
- Tip: A shallow dish freezes faster and makes stirring easier.
- Stir During Freezing:
- Every 30 minutes, stir the mixture with a fork or spoon to break up ice crystals and maintain a creamy texture.
- Repeat for 1-2 hours, or until the ice cream is firm but scoopable (about 3-4 stirs).
- Tip: Set a timer to remember to stir; this mimics the churning process for a smoother result.
- Serve:
- Let the ice cream sit at room temperature for 3-5 minutes to soften slightly.
- Scoop into bowls, cones, or enjoy straight from the dish.
- Tip: Dip the ice cream scoop in warm water for easier scooping.
- Store:
- Transfer any remaining ice cream to an airtight container and store in the freezer for up to 2 weeks.
- Tip: Press parchment paper or plastic wrap against the surface to prevent ice crystals.
Cooking Tips:
- Blend Thoroughly: Ensure the cottage cheese is fully blended to avoid graininess.
- Stir Consistently: Regular stirring prevents a hard, icy texture and keeps the ice cream creamy.
- Taste Before Freezing: Adjust sweetness or lemon juice to your preference before freezing.