Blended Strawberry Cottage Cheese Ice Cream

What you need

• 450 g (16 oz) full-fat cottage cheese, about 4% fat
• 150 g (1 cup) frozen strawberries
• 60 ml (1/4 cup) honey, plus more to taste
• 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   Tip the cottage cheese, honey and vanilla into a blender or food processor.

2. 2

   Blend on high, scraping down the sides now and then, until completely smooth with no curds left, 2-3 min.

3. 3

   Add the strawberries and pulse until they are mostly smooth with a few small pieces. Taste and add more honey if the strawberries are tart.

4. 4

   Scrape the mixture into a loaf tin about 23 x 13 cm (9 x 5 in) and smooth the top.

5. 5

   Cover tightly and freeze until firm, at least 4 hours.

6. 6

   Leave at room temperature for 10-15 min to soften before scooping, as it sets harder than churned ice cream.

Imported from createkidsclub.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.