There’s nothing wrong with indulging in a little treat from time to time, and whether you’re capping off a savory meal or craving an afternoon dessert, we can all make a little space for ice cream. Before you reach for the tub of Ben & Jerry’s in your freezer, know that ice cream is considerably easier to make at home than you might think. Perhaps the greatest benefit to making your own ice cream is that you're in control of the quality and quantity of the ingredients. Now, Mallory brown, registered dietitian and owner of the food blog mallorythedietitian.com, has a recipe for making a no-churn strawberry cottage cheese ice cream that’s incredibly simple and offers more nutritional benefits than traditional ice cream. It’s lower in saturated fat and is higher in protein, calcium and Vitamin D. Swapping out processed sugar for honey and adding antioxidant-rich strawberries provides a natural sweetness.
Servings: 3
Ingredients:
- • 2 cups whole milk cottage cheese
- • 1 cup strawberries
- • 12 graham crackers
- • 2 tbsp honey
- • 2 tsp vanilla extract
Directions:
- • Combine ingredients in a food processor, and blend until smooth.
- • Pour the mixture into a loaf pan or container that’s safe to freeze.
- • Sprinkle leftover graham cracker crumbs and chopped strawberries on top of the mixture, and place in the freezer for at least 4 hours.
- • Once you’re ready to enjoy the ice cream, let it thaw for 10 to 15 minutes, and it’s ready to serve.
