Scoop Kitchen
Cottage cheese is one of the easiest ways to make CREAMi ice cream high in protein without powder. Blended completely smooth, it turns thick and mild, and its protein and milk solids act like a stabilizer, so the tubpint spins creamy with very little fat. Our recipes use 180 to 370 g in a 473 ml16 oz tubpint.
The one rule: blend until there are no curds at all. That takes about a minute with a stick blender or blender, longer than you think. Any lumps left freeze into icy flecks you can feel. Low-fat and full-fat cottage cheese both work, and full-fat spins a little creamier for a few more calories.
Whole-milk ricotta does the same job in a richer way. It brings milk protein and fat in one, so our cannoli gelato needs no cream and no cooking. If ricotta looks wet, drain it in a sieve for 15 minutes first. Then blend it until no grains are left, because grainy ricotta stays grainy when frozen.
Recipes with cottage cheese and ricotta
5 recipes
Questions people ask
Can I taste the cottage cheese in CREAMi ice cream?
Very little once it is blended completely smooth. Cottage cheese is mild, and vanilla, cocoa or fruit carry the flavor. Curds left in the base are what give it away, as icy flecks.
Low-fat or full-fat cottage cheese?
Both work. Full-fat spins a little creamier, and low-fat saves a few calories.
How much cottage cheese goes in a CREAMi tubpint?
Our recipes use 180 to 370 g in a 473 ml16 oz tubpint, with milk and flavorings making up the rest. Use 1.5 times as much for the 709 ml24 oz Deluxe.
Why is my cottage cheese ice cream grainy?
The cottage cheese was not blended long enough. Blend it with the milk for a full minute, until no curds are left, before adding anything else.