Cottage cheese ice cream: A healthier twist on a summer classic

Favorite summer dessert that everyone loves, regardless of age. The problem is that traditional ice cream usually hides a large dose of sugar and fat, which is not good for our health. Fortunately, there is an interesting alternative. To prepare it, we will need... cottage cheese.

Though our ice cream consumption is far from the world record holders, New Zealanders, who consume over 62 pounds of frozen specialties annually (Poles about 11 pounds), there is no doubt that it is one of the favorite summer desserts. This is confirmed by a study conducted by the ARC Market and Opinion Institute commissioned by the Koral brand. It shows that as many as 94% of our compatriots like ice cream, regardless of age, gender, or place of residence. According to respondents, frozen delicacies improve mood, facilitate conversations and family moments, and also bring people together.

The study also showed that we are traditionalists and most often choose flavors we already know well. Which ones? We mainly go for cream, vanilla, chocolate, and fruit flavors.

However, it is worth paying attention to the product's composition, which may not be very interesting. Ready-made ice creams usually contain a lot of sugar and fat, as well as artificial colors, additives to maintain the desired color and taste, and various stabilizers or emulsifiers.

A healthier alternative may be homemade ice cream, even those made with cottage cheese.

Of course, the most important ingredient in ice cream is white cheese, preferably full-fat or semi-fat. This will ensure the dessert not only has the right consistency but also provides a solid dose of valuable nutrients.

Milk fat is necessary for the building and functioning of every cell, also serving as a carrier of many active compounds. It contains a wealth of easily digestible proteins, which are important building blocks of tissues and bones and also necessary for producing enzymes, hormones, and immune bodies. It contains a lot of calcium, which not only strengthens bones and teeth but also helps maintain proper blood clotting and efficient muscles, improves well-being, and reduces stress.

Like any dairy product, cottage cheese contains a lot of B vitamins, especially B2 (plays an important role in metabolic processes, is essential for the formation of red blood cells, and the production of antibodies by the immune system) and B12 (increases resistance to stress, prevents anemia, improves appetite, and even reduces the risk of Alzheimer's disease).

To prepare the most classic version of the ice cream, we need good-quality cottage cheese, full-fat or semi-fat (1 cup), which we first blend into a smooth mass with thick natural yogurt (1 cup). Then we add honey or another sweetener, e.g., maple syrup (3-4 tablespoons), vanilla extract (teaspoon), and juice squeezed from half a lemon. Mix again.

Transfer the ice cream to a mold and cool it in the freezer for at least four hours. It's best to use a special ice cream machine to give our dessert the perfect consistency. If we don't have such a device, we blend the mixture every half hour to break up any forming ice crystals. Remove the ice cream from the freezer a few minutes before serving.

Of course, from such a base, you can prepare desserts of various flavors by adding blended fruits (strawberries, raspberries, mango, blueberries) or finely chopped chocolate or nuts (walnuts, hazelnuts) to the cottage cheese mixture (of course, before freezing).