Cottage Cheese Blueberry Ice cream
Ingredients
- 300 g cottage cheese I have used the low fat version but the normal one will probably get a much creamier consistency
- 150 g frozen blueberries
- 25 g honey
- 1 digestive biscuit
Instructions
- Add cottage cheese and honey to a blender and blend until it makes a nice, smooth consistency.
- Pour into a tub and start to prepare the blueberry ripple.
- Prepare the blueberry ripple by simply adding the frozen blueberries into a pan, bring it to boil and mash with a potato masher or fork.
- Cook until the consistency goes from liquid to a jammy texture.
- Let it cool down completely
- Add the ripple to the cottage cheese tub and make some swirl with a toothpick.
- Crumble the digestive on top
Video
Notes
At this point you can either:
put it in the freezer for a few hours until it gets the consistency you like or
freeze overnight and take it out of the freezer 45 mins before serving.