Prep Time: 5 minutes plus 2 hours to freeze
Cook Time: 0 minutes
Total Time: 5 minutes plus 2 hours to freeze
Servings: 4
Ingredients
- 2 cups cottage cheese
- 1 1/2 medium ripe bananas, peeled and sliced
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 4 tablespoons unsweetened cocoa powder
Recipe Notes
- I used low-fat cottage cheese, but you can use full-fat if you prefer.
- Be sure to use pure maple syrup, not the imitation stuff. If you’d like your ice cream less sweet, you can start with 1/3 cup maple syrup and add more, if desired.
- You can make plain vanilla cottage cheese ice cream by leaving out the cocoa powder.
- Freeze the ice cream for at least two hours before serving.
- Serve the ice cream in a cone or in a bowl. Topping ideas include chopped nuts, sliced fruit, chocolate chips, shredded coconut, etc.
- Store leftover ice cream in an airtight container in the freezer.
- For ice cream that has been frozen for several hours or overnight, allow the ice cream to thaw at room temperature for a few moments before scooping and serving.
Here’s how to make it:
- Place all ingredients into a blender or food processor
- Pour the mixture into a freezer-safe container. Freeze for at least two hours or until it firms up
- Serve in a cone or in a bowl on its own, or with your favorite toppings
