cottage cheese ice cream (3 ingredients)
Serves 25 mins prep0 mins cook
This mandarin orange cottage cheese ice cream is creamy, bright, and tastes like a frozen orange creamsicle, and it comes together with three ingredients and a blender. About 15g of protein per serving, no powder, no machine, no churning. Serve it in the orange peels and it goes from weeknight treat to the thing everyone asks you about.
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What you need
Instructions
1 Freeze the mandarin slices at least 4 hours in advance, or overnight. If serving these in the peels, carefully work around the peels and keep them in the freezer until ready to use. 2 Add the cottage cheese, frozen mandarin slices, and agave to a blender. Blend on high for 3-5 minutes, stopping to scrape the sides, until completely smooth with no visible curds remaining. Stop to scrape down the sides as needed (we do not want to add liquid!) 4 Pour into a freezer-safe container or scoop directly into frozen orange peel halves. 5 Freeze for 10-60 minutes to firm up (20 minutes is the sweet spot). Freezing for more than an hour results in an icy texture.View original recipe