Okay, so I saw this cottage cheese chocolate ice cream recipe floating around and I was like, “No way, that sounds kinda weird.” But, I’m always up for trying new things, especially if they involve chocolate. So, I decided to give it a shot and document the whole messy process.
The Gathering of Ingredients
First things first, I needed to get my stuff together. I grabbed:
- Cottage cheese (obviously). I used the full-fat kind because, why not?
- Cocoa powder – The good, unsweetened stuff.
- Sweetener – I went with honey, I like it.
- A pinch of salt– My secret weapon.
- Vanilla extract – Just a splash for that extra somethin’.
The Blending Begins
I dumped all the ingredients into my trusty blender. I gotta say, looking at the lumpy cottage cheese next to the dark cocoa powder was a little… unsettling. But I pressed on!
The Blending
Blend, the key is everything must blend well. I’m not any expert, I just did it.
The Waiting Game (The Hardest Part)
After what felt like an eternity of blending, it all got pretty smooth. But the taste? A little… tangy. I put the mixture into a container and shoved it in the freezer. Waiting is so hard for me. Because I love to taste it when it’s done.
The Moment of Truth
Couple hours, then took it out, and it was like the consistency, it’s like soft. Not exactly like store-bought ice cream, but definitely scoopable.
And the taste? Surprisingly good! Seriously, the cottage cheese tang was mostly gone, and it was all chocolatey and creamy. The salt really did its thing, balancing out the sweetness.
The Verdict
So, would I make this cottage cheese chocolate ice cream again? Honestly, yeah! It’s a pretty easy and healthy-ish way to get my chocolate fix. It’s not gonna replace real, full-fat, sugar-loaded ice cream, but it’s a solid alternative. Especially when you’re trying to be good, but still need some happiness in your day.
This is all of my experience. I am sure that everyone must have a different experience. But I hope you all give it a try!
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