13 responses

  1. Kitt
    September 18, 2007

    Wow, interesting! And clever. I just made Lebovitz’s strawberry frozen yoghurt. I may have to try your variation. I wonder if it might make for an interesting mouth feel not to puree it perfectly smooth.

  2. Niko
    September 18, 2007

    That sounds really good. I can’t believe something so dessert-like could be made with low-fat ingrediants. Any idea how many grams of fat are in a 1 cup or 6oz serving?

  3. Jessica “Su Good Sweets”
    September 18, 2007

    Kitt,
    I couldn’t get my ice cream perfectly smooth because I used Friendship brand. It was a bit gritty but still delicious tasting.

    Niko,
    A generous 1 cup serving has 6.75 grams of fat. I estimated that the cottage cheese has 6 grams of fat, plus 21 grams of added fat in the oil. The recipe makes about 4 cups.

  4. Lisa (Homesick Texan)
    September 20, 2007

    I throw cottage cheese in the blender to make a sauce for my macaroni and cheese, and I’m always surprised at how it whips up into something so smooth and creamy. Quite a transformation! Now I’ll have to try this frozen dessert.

  5. Jessica “Su Good Eats”
    September 20, 2007

    Lisa,
    That’s too funny. I just added cottage cheese to my bechamel sauce for mac and cheese. It split on me though. Maybe it’s because I used soy milk (I didn’t have regular milk), or because my cheese was very hard (I didn’t have standard cheddar either).

  6. Steve
    September 21, 2007

    I just tried this last night and finished it with most of a pint of fresh raspberries. The one “mistake” was that I might have used too much vanilla, but I suspect I’ll be trying this recipe again in the near future. And I agree, Friendship still left a bit of “grit” after 5 minutes in the cuisinart or so.

    A definite winner.

  7. Cakespy
    September 27, 2007

    When I had my wisdom teeth taken out last month I became very intimate with cottage cheese…I wish I had known about this recipe. It looks amazing.

  8. Dame S
    November 28, 2007

    Thank you so much for this recipe. I have so far made it with:
    i) bourbon
    ii) eau de vie de poire
    iii) lemon oil.

    All of them were received to warm reviews. The family has decided to experiment with a lemon oil and orange shred version as a topping for mince pies and Coventry godcakes rather than the more traditional brandy butter.

    Thank you again.

    • Jessica “Su Good Sweets”
      November 28, 2007

      Dame, that’s pretty clever with the lemon oil and bourbon. Thanks for the suggestion.

  9. bobby
    December 9, 2007

    bleh, so much sugar. id completely cut out the sugar and use a banana and a few tablespoons of honey instead. whats the point of trying to make a healthy version of ice cream if you use all that sugar?

    • Jessica “Su Good Sweets”
      December 9, 2007

      Bobby,
      Frozen desserts seem like they have a lot of sugar, but you need that much for two reasons. First, food is less flavorful when it’s cold, so this ice cream doesn’t taste very sweet. Second, sugar prevents it from being an icy mass. If you try to freeze plain yogurt, you’ll get a Popsicle.

  10. Lauren
    August 17, 2008

    Great minds think alike! :) I made an all natural sugar-free version of this at my blog, linking to you. Even with the low fat cottage cheese, the texture just out of the ice cream maker is divine. This and your nutella recipe are pure genius!

  11. Fraser Steen
    November 25, 2009

    Genius! Was just searching for exactly this. I am weight training and I make a very nice yogurt like energy booster with cottage cheese and I was wondering whether I could make an Ice cream out of it.

    Basically blend:
    ~150g cottage cheese
    1/2 cup oats
    1 tsp peanut butter
    1 banana
    1 1/2 tsp honey

    Blend the oats first to turn them in to an almost flour

    Fairly high in (low gi) calories but also high in protein a great energy booster.

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