Raspberry Chocolate Cottage Cheese Ice Cream
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Print Recipe-
Prep Time
30 Minutes -
Servings
8
Ingredients
Raspberry Swirl
- 1½ cups raspberries, fresh or frozen
- 1½ tablespoons granulated sugar
- 1½ tablespoons water
Cottage Cheese Ice Cream
- 2 cups (16 oz) Hiland Small Curd Cottage Cheese
- ¼ cup Hiland Whole Milk
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¾ cup dark chocolate chips
Directions
- Make the raspberry swirl. In a small saucepan, combine the raspberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally. Simmer until thickened (about 10–12 minutes). Remove from heat and let cool slightly. Refrigerate for at least 30 minutes (or until cold) before using.
- Prepare the ice cream base. In a blender, combine cottage cheese, milk, maple syrup, vanilla extract, and almond extract. Blend until completely smooth. Taste and adjust sweetness if needed. Fold in the chocolate chips.
- In a freezer-safe container or loaf pan, spread the ice cream base in an even layer. Dollop spoonfuls of the chilled raspberry compote over the base. Use a knife or skewer to gently swirl the raspberry into the ice cream (avoid overmixing).
- Cover and freeze for at least 4–6 hours, or overnight, until firm. Before serving, let the ice cream sit at room temperature for at least 15 minutes to soften slightly for easy scooping.
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