Cottage Cheese "Tvorog" Ice Cream with Date Caramel
The viral cottage cheese ice cream — but Vera made it first, because tvorog has always been our cheese. Blended impossibly creamy, swirled with date caramel, high in protein and no churning. "This is COTTAGE CHEESE?!" — yes, my dear.
Why you'll love this recipe
- An old world recipe, made the way it always was
- One of the most-requested recipes here
- Not one spoon of refined sugar
- A genuine hit of protein
- Makes enough for 4
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 cups (450 g) full-fat cottage cheese or tvorog
- 1 ripe banana
- 3 tbsp raw honey or maple syrup
- 1 tsp vanilla, pinch salt
- Date caramel (see B01):** 6 dates blended with 3 tbsp warm water + pinch salt
How to make it
Blend cottage cheese, banana, honey, vanilla and salt until completely silky-smooth (this is the key — no lumps).
Make the date caramel: blend soaked dates with water and salt until glossy.
Pour the ice cream base into a loaf pan.
Dollop the date caramel over and swirl through with a knife.
Freeze 5 hours. Let sit 10 minutes before scooping.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Cottage Cheese "Tvorog" Ice Cream with Date Caramel
The viral cottage cheese ice cream — but Vera made it first, because tvorog has always been our cheese. Blended impossibly creamy, swirled with date caramel, high in protein and…
Ingredients
- 2 cups (450 g) full-fat cottage cheese or tvorog
- 1 ripe banana
- 3 tbsp raw honey or maple syrup
- 1 tsp vanilla, pinch salt
- Date caramel (see B01):** 6 dates blended with 3 tbsp warm water + pinch salt
Instructions
- Blend cottage cheese, banana, honey, vanilla and salt until completely silky-smooth (this is the key — no lumps).
- Make the date caramel: blend soaked dates with water and salt until glossy.
- Pour the ice cream base into a loaf pan.
- Dollop the date caramel over and swirl through with a knife.
- Freeze 5 hours. Let sit 10 minutes before scooping.
