March 30, 2026

Cottage Cheese Ice-cream

Serves:

Cooking Time:

Prep Only

Ingredients:

Strawberry Cheesecake Ice-cream Bowl:
250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
30 ml xylitol
or any other sweetener of your choice
120 ml strawberries, chopped
5 ml vanilla essence

To decorate:
strawberries, finely chopped
3 digestive biscuits, crushed

Peanut Butter & Dark Chocolate Ice-cream Sticks:
250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
30 ml xylitol
or any other sweetener of your choice
30 ml sugar free smooth peanut butter
5 ml vanilla essence
160 g dark chocolate, melted

Method

Strawberry Cheesecake Ice-cream for scooping:

In a blender, mix together the cottage cheese, xylitol, half of the strawberries and vanilla essence until smooth.
In a small dish, add half the cottage cheese mixture and layer the remaining chopped strawberries. Add the last of the cottage cheese mixture and decorate with strawberries and biscuit crumbs. Place in the freezer to firm up.
Once frozen, remove from the freezer and allow it to stand at room temperature for 5 – 10 minutes before serving.

Peanut Butter & Dark Chocolate Ice-cream sticks:

In a bowl, beat together the cottage cheese and xylitol until smooth and free of crystals. Add the peanut butter and vanilla essence, and mix together.
Lightly spray your ice-cream moulds with non-stick spray. Spoon the ice-cream into the moulds and tap gently on the surface to release any air bubbles. Top up with more mixture, if necessary. Insert ice-cream sticks and freeze until firm.
Remove the ice-cream from the moulds and dip into melted chocolate or simply drizzle over the chocolate. Allow excess chocolate to drip off, then place them on a baking sheet and return to the freezer until ready to serve.

HINTS & TIPS: Use Low Fat Smooth Plain Cottage Cheese for a low-cal option.