Butter Pecan Cottage Cheese Ice Cream

This ultra-creamy butter pecan-inspired ice cream blends cottage cheese, maple, and toasted pecans into one dreamy frozen scoop.

Ingredients

• 2 cups full-fat cottage cheese
• 1/2 cup heavy cream
• 1/3 cup maple syrup
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 3/4 cup pecan halves, toasted
• 1/4 teaspoon ground cinnamon
• 1 pinch salt

Instructions

1. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then let them cool.
2. Add the cottage cheese, heavy cream, maple syrup, honey, vanilla, melted butter, cinnamon, and salt to a blender.
3. Blend for 45-60 seconds until completely smooth and creamy.
4. Stir in about half of the toasted pecans, leaving the rest for topping or mixing in later for extra crunch.
5. Pour the mixture into a freezer-safe container, cover, and freeze for 3-4 hours, stirring once or twice during freezing for a softer texture.
6. Let the ice cream sit at room temperature for 5-10 minutes before scooping.
7. Serve topped with the remaining toasted pecans and an extra drizzle of maple syrup if desired.

Tip: For the smoothest texture, blend the cottage cheese really well and freeze in a shallow container so it firms up evenly.