This delicious raspberry Cottage Cheese Ice Cream is made with cottage cheese, honey, vanilla, raspberries, and graham crackers, all blended together to make a healthier, creamy dessert.
Blend. Add the cottage cheese, honey, and vanilla to a blender. Blend on high speed until smooth.
Add the mix-ins. Pulse in the graham crackers and fresh raspberries until evenly distributed throughout the cottage cheese mixture. You can use a rubber spatula to help mix them in a bit.
Freeze. Transfer the contents of the blender to the empty cottage cheese container. Seal the container and freeze for 4 hours*.
Notes
Freezing: I suggest not freezing much past 4 hours as ice crystals will start to form.
Choose Full-Fat Cottage Cheese: Use full-fat cottage cheese to achieve a creamier ice cream with fewer ice crystals.
Raspberries: If you can't get fresh raspberries, you can use frozen ones, but thaw them before blending.
Blend Thoroughly: Blend the cottage cheese until completely smooth before adding the mix-ins.
Scoop Smoothly: Allow the ice cream to sit at room temperature for 20 to 30 minutes before scooping out the ice cream.