Scoop Kitchen
Lemon Raspberry Cottage Cheese
Creamy pale-yellow lemon ice cream made from blended cottage cheese, with a bright raspberry ripple. Tastes like lemon cheesecake, high in protein.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Lite Ice Cream
- Makes
- 4 servings6 servings
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 136 g), estimated
Whole tubpint: 498 kcal, 41 g protein747 kcal, 62 g protein (709 ml24 oz). Contains: Milk.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
464 of 473 ml696 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in at the end, after spinning, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Put 370 g cottage cheese390 ml cottage cheese1⅔ cups cottage cheese555 g cottage cheese580 ml cottage cheese2½ cups cottage cheese, 20 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk30 ml semi-skimmed milk2 tbsp semi-skimmed milk2 tbsp 2% milk, 1 tbsp honey1 tbsp honey1 tbsp honey1½ tbsp honey1½ tbsp honey1½ tbsp honey, 1 Medjool date1 Medjool date1 Medjool date1½ Medjool dates1½ Medjool dates1½ Medjool dates, 2 tsp finely grated lemon zest2 tsp finely grated lemon zest2 tsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest, 2 tbsp fresh lemon juice2 tbsp fresh lemon juice2 tbsp fresh lemon juice3 tbsp fresh lemon juice3 tbsp fresh lemon juice3 tbsp fresh lemon juice and 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract in a tall jug.
- Blend with a stick blender for 1 to 2 minutes, until completely smooth with no curds or bits of date left. Let it stand for 5 minutes so the foam settles.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- For the ripple, crush 70 g raspberries130 ml raspberries½ cup + 1 tbsp raspberries105 g raspberries200 ml raspberries⅔ cup + 3 tbsp raspberries with a fork into a rough, juicy mash. Keep it in the fridge.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
- Expect it to look powdery after the first spin. Lean bases often do.
- If it looks very powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 70 g raspberries130 ml raspberries½ cup + 1 tbsp raspberries105 g raspberries200 ml raspberries⅔ cup + 3 tbsp raspberries, then run Mix-in.
To serve: Scoop without stirring, so the raspberry ripple stays bright, and serve with fresh raspberries.
My notes
Tips
- Quark or skyr works in place of cottage cheese. Quark gives the closest cheesecake flavor, skyr a slightly tangier one.
- Blend until there are no curds at all, since any lumps freeze into icy bits. For more lemon, add extra zest rather than juice: zest brings flavor without extra water.
- Leftovers turn evenly pink if you spin them again, which tastes just as good. Smooth the top flat, refreeze and let the tubpint stand for 10 minutes before running Lite Ice Cream.
Why it works
Blended cottage cheese is thick and high in protein, and its milk solids act like a stabilizer, so it freezes creamy with little fat. Lemon zest carries the flavor without adding water, and the crushed raspberries go in last so they stay in bright streaks.
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