Maple Pecan Cottage Cheese Ice Cream

Creamy, protein-packed cottage cheese ice cream gets blended silky smooth with maple syrup and vanilla, then folded with buttery pecans for the ultimate cozy frozen treat.

Ingredients

• 2 cups full-fat cottage cheese
• 1/2 cup pure maple syrup, plus extra for drizzling
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 pinch sea salt
• 3/4 cup pecans, chopped
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp milk, if needed for blending

Instructions

1. In a small skillet over medium heat, melt the butter and add the chopped pecans and brown sugar. Cook for 2-3 minutes, stirring often, until the pecans are glossy and fragrant. Transfer to a plate and let cool completely.
2. Add the cottage cheese, maple syrup, heavy cream, vanilla, cinnamon, and sea salt to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add 1 tablespoon of milk to help it blend.
3. Pour the blended mixture into a loaf pan or freezer-safe container. Fold in most of the cooled candied pecans, saving a few for topping.
4. Cover and freeze for 3-4 hours, stirring once or twice during the first 2 hours for a softer texture, until scoopable and firm.
5. Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve topped with the reserved pecans and an extra drizzle of maple syrup.

Tip: For the creamiest texture, use full-fat cottage cheese and blend longer than you think—completely smooth is the secret to making it taste like real ice cream.