Ingredients:

  • 16 ounces Full-fat or 2% Cottage Cheese
  • 1 cup very cold Heavy Whipping Cream
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Xanthan Gum (Optional Stabilizer)

Instructions:

  1. Smooth the Base: Place the cottage cheese, half the sugar (1/4 cup), vanilla extract, and salt into a high-powered blender or food processor. Blend thoroughly until it is completely smooth and resembles a thick, creamy yogurt with no lumps.
  2. Chill (Recommended): Transfer the cottage cheese mixture to a bowl, cover, and chill in the refrigerator for at least 1 hour.
  3. Whip the Cream: In a separate, clean bowl, use an electric mixer to whip the cold heavy cream until soft peaks form. Gradually add the remaining sugar (1/4 cup) during the last minute of whipping until medium-stiff peaks form.
  4. Combine: Gently fold the chilled cottage cheese base into the whipped cream using a rubber spatula, taking care not to deflate the air. Fold until just combined.
  5. Freeze: Scrape the mixture into an airtight, freezer-safe container (like a loaf pan). Press a piece of plastic wrap directly onto the surface of the ice cream base. Freeze for a minimum of 6 hours, or preferably overnight.
  6. Serve: Allow the ice cream to temper on the counter for 5-10 minutes before scooping and serving.