Why We Love This Recipe
The magic here is in the balance: bright, jammy raspberries cut through the sweetness of the vanilla and maple flavored base, while dark chocolate adds pockets of decadence. Cottage cheese might sound unconventional, but when blended smooth, it creates a velvety texture with a boost of protein. We also love how adaptable this recipe is: swap the raspberries for blackberries or cherries, or use cacao nibs instead of chocolate chips for a crunchier twist.
Ingredient Notes
Raspberries: You can use fresh or frozen. Frozen berries work year-round and often provide a more concentrated flavor than fresh. No need to thaw first.
Hiland Small Curd Cottage Cheese: Use full-fat, small-curd for maximum creaminess. The curds break down completely when blended, creating a protein-rich base. Low-fat versions work but yield a slightly icier result.
Whole Milk: Whole milk ensures richness, but almond or oat milk can also be used, although the texture will be less creamy.
Maple Syrup: Pure maple syrup adds depth. Honey (start with 3 tablespoons) works as a substitute.
Chocolate Chips: I opt for dark chocolate to balance the sweetness of the ice cream, but your favorite chocolate will work great here!
Step by Step Instructions
- Make the raspberry swirl: Simmer the raspberries, sugar, and water until thickened (about 10 minutes). Store your raspberry compote in the fridge until cold – the mixture should be completely cooled before swirling into the ice cream base.
- Make the base: Combine cottage cheese, milk, maple syrup, and extracts in a blender until completely smooth—any lumps will freeze oddly. Taste and adjust sweetness if needed.
- Layer and swirl: Fold in chocolate chips, then spread the base into a loaf pan. Dollop the chilled compote on top and gently swirl with a knife. Less is more here; overmixing can cause your beautiful swirls to disappear (although it will still taste amazing).
- Freeze and enjoy! A 4–6 hour freeze is essential. Also make sure to let your ice cream sit at room temperature for 15 minutes before scooping.
Expert Tips and Tricks
- Blend until silky smooth: Process the cottage cheese mixture for a full minute or two to eliminate any graininess.
- Boost the swirl: For vibrant raspberry ribbons, chill the compote completely and use a knife to gently marble it—just 2-3 passes to maintain defined streaks.
- Perfect scoop texture: Let the ice cream sit at room temperature for at least 10 minutes and up to 20 minutes before serving.
Storage and Serving Instructions
Cottage cheese ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
Let the ice cream sit at room temperature for at least 15 minutes before scooping—this softens the cottage cheese base, which firms up more than traditional ice cream when frozen.
