Raspberry Cottage Cheese Ice Cream

Recipe makes about one quart (4 servings)

Whatcha Need:

• 24 ounces whole-milk (4% fat) cottage cheese
• 1/3 cup honey
• 1 teaspoon vanilla paste
• 1-1/4 cup raspberries, fresh or frozen
• 4 graham crackers, crushed

Whatcha Do:

1. Combine the cottage cheese, honey, and vanilla in a blender or high-speed food processor. Process until thick and creamy, about 2-4 minutes.
2. Add raspberries and pulse just until raspberries are broken and combined. Cheese will turn a bright pink in color.
3. Pour mixture into your ice cream maker and process according to manufacturer’s instructions.
4. After churning, fold in the crushed graham crackers and transfer the cottage cheese ice cream into an airtight, freezer-safe container. To prevent ice crystals from forming, cover the surface of the ice cream with plastic wrap before sealing the container.
   

   Notes:

   • For optimal flavor and texture, consume your cottage cheese within two to three weeks, although it will keep frozen for longer.
   • To make serving easier, let cottage cheese ice cream in refrigerator for about 30 minutes prior to serving.
   • No cream maker, no problem! Simply pour mixture into a bowl or loaf pan cover tightly and place in the freezer for 5-6 hours or overnight.