Ingredients
2 cups full-fat cottage cheese
2 cups fresh ripe peaches (peeled, pitted, chopped)
2–4 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1–2 tablespoons milk or cream (optional, for blending)
Instructions
1. Wash, peel, and chop peaches into rough chunks.
2. Place full-fat cottage cheese in a high-speed blender and blend until completely smooth.
3. Add chopped peaches, honey (or maple syrup), vanilla extract, and salt to the blender.
4. Blend until smooth, scraping down sides as needed. Taste and adjust sweetness. If too thick, add a splash of milk or cream.
5. Pour into a shallow freezer-safe container (e.g., loaf pan or 8×8 inch dish).
6. Cover tightly and freeze for 4-6 hours or overnight, stirring every 30-60 minutes for the first 2-3 hours for creamier texture.
7. Let sit at room temperature 5-10 minutes before scooping.
Notes
Use ripe peaches for best flavor. Full-fat cottage cheese yields creamiest texture. Stirring during freezing reduces ice crystals. Store in airtight container for up to 2-3 weeks. For dairy-free, try silken tofu or dairy-free ricotta alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn Ice Cream
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 0.5 cup
- Calories: 140
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 15 mg