Ready in: 2 hours 30 minutes · Serves: 4 · Technique: Blending & Freezing · Storage: Up to one week in an airtight container.
Quick Answer:
This creamy Banana Cottage Cheese Ice Cream is a high-protein, deliciously refreshing treat that's easy to make with just a few ingredients.
When I'm roaming the bustling streets of New York City, there's nothing quite like a refreshing treat to cool me down, especially as we transition from the warmth of autumn to the chill of winter. As we head towards Thanksgiving and Christmas, I find myself craving desserts that are not just indulgent but also pack a nutritional punch. That brings me to this delightful recipe for Banana Cottage Cheese Ice Cream. It's simple, satisfying, and, most importantly, a high-protein option that not only curbs my sweet tooth but also fuels my body!
A Cozy Holiday Treat
Why You'll Love This Recipe
- Refreshing and creamy dessert that satisfies your sweet cravings.
- High in protein thanks to the cottage cheese, making it a nutritious choice.
- Simple to make with minimal ingredients and effort.
- Perfectly customizable with your favorite toppings or flavor variations.
- A great way to use up ripe bananas before they go bad!
Ingredients
Here's what you'll need to whip up this creamy banana cottage cheese ice cream:
Base Ingredients
- 2 ripe bananas
- 1 cup of cottage cheese (preferably full-fat for creaminess)
- 2 tablespoons of honey or maple syrup (to taste)
- 1 teaspoon of vanilla extract
- A pinch of salt
Optional Toppings
- Dark chocolate chips
- Chopped nuts
- Fresh berries
How to Make Banana Cottage Cheese Ice Cream (Step-by-Step)
This delightful dessert comes together in just a few steps, making it the perfect sweet treat for any occasion.
Step 1: Prepare the Bananas
Start by peeling your ripe bananas. The riper the bananas, the sweeter your ice cream will be. Slice them into rounds and spread them on a baking sheet lined with parchment paper. Freeze the banana slices for at least 2 hours or until solid.
Step 2: Blend the Mix
Once the bananas are frozen, toss them into a food processor along with the cottage cheese, honey or maple syrup, vanilla extract, and a pinch of salt. As I press the pulse button, the sound of the blades whirs in the kitchen, transforming the solid mix into a luscious, creamy concoction. Scrape down the sides to ensure everything is well combined.
Step 3: Whip Up a Creamy Texture
Blend until the mixture is smooth and creamy. You'll know you've got it right when the vibrant yellow hue of the bananas marries perfectly with the white cottage cheese, creating a silky texture.
Step 4: Freeze for Final Touch
Transfer the blended mixture into a shallow container. A glass loaf pan works wonderfully! Freeze for about 2-3 hours, or until firm.
Step 5: Serve and Enjoy
Once your ice cream is nicely set, scoop it into bowls and top with your favorite add-ins-maybe some dark chocolate chips for a touch of indulgence or fresh berries for a burst of freshness!
Common Mistakes to Avoid
- Using overripe bananas: While they need to be ripe for sweetness, make sure they're not too mushy before freezing, or the texture might become overly gooey.
- Skipping the freezing step: Don't skip freezing the bananas first; they need that icy chill to turn into the creamy texture we love!
- Not blending long enough: Make sure to blend until smooth-lumps of cottage cheese will detract from the creamy ice cream experience.
Tips and Tricks for Success
- Experiment with flavors by adding cocoa powder for a chocolate version or swapping out vanilla for almond extract for a nutty twist.
- For a dairy-free option, swap out cottage cheese for a dairy-free yogurt that has a similar consistency.
- If you're looking for added protein, consider mixing in a scoop of your favorite protein powder during the blending stage.
Variations
- Substitute honey with agave syrup for a vegan-friendly option.
- Mix in peanut butter or almond butter for a richer flavor and added creaminess.
- Add a splash of coconut milk for a tropical twist.
- Include cinnamon or nutmeg for a warm spice flavor.
How to Serve
- Scoop into bowls and top with dark chocolate chips for indulgence.
- Garnish with fresh berries for a burst of freshness.
- Serve with a drizzle of honey or a dollop of nut butter for added flavor.
- Pair with homemade granola for a delightful crunch.
Make Ahead and Storage
- Make Ahead: Prepare the banana slices in advance and freeze them.
- Storage: Store leftover ice cream in an airtight container in the freezer for up to one week.
- Reheating: Allow to sit at room temperature for a few minutes before scooping if too firm.
- Freezing: Freeze for about 2-3 hours after blending for the best texture.
Recipe Notes / What I Learned
Using perfectly ripe bananas is crucial for sweetness. Blending the mixture for an extra minute creates a creamy texture that enhances the experience.
Yield and Serving Size
Yield: 4 servings · Serving Size: ½ cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 8g protein · 22g carbs · 3g fat
Recipe by:
Creamy Banana Cottage Cheese Ice Cream
Ingredients
Equipment
Method
- Peel and slice the ripe bananas, then freeze the slices on a parchment-lined baking sheet for at least 2 hours or until solid.
- In a food processor, combine the frozen banana slices, cottage cheese, honey or maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- Transfer the mixture to a shallow container and freeze for 2-3 hours until firm.
- Scoop into bowls and top with optional toppings like dark chocolate chips, nuts, or fresh berries before serving.
Notes
FAQs
Can I use frozen bananas instead of fresh ones?
Using frozen bananas works beautifully for this recipe. In fact, freezing perfectly ripe bananas is recommended to achieve that creamy texture in the ice cream.
How long does it take to freeze the banana cottage cheese ice cream?
After blending the ingredients, you should freeze the mixture for about 2-3 hours, or until it is firm. This allows it to develop a scoopable texture.
Can I make this recipe vegan?
Yes, you can make a vegan version by substituting the cottage cheese with a dairy-free yogurt that has a similar consistency and using maple syrup instead of honey.
