Sea Salt Caramel Chocolate Chip Cottage Cheese Ice Cream

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Home Recipes Katie Lee Sea Salt Caramel Chocolate Chip Cottage Cheese Ice Cream Level: Easy Total: 4 hr 15 min (includes freezing time) Active: 5 min Yield: 3 to 4 servings Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 311 Total Fat 11 g Saturated Fat 6 g Carbohydrates 39 g Dietary Fiber 1 g Sugar 36 g Protein 14 g Cholesterol 23 mg Sodium 469 mg

Cottage cheese can do everything — even act as a base for ice cream! I like the salty element that it adds to whatever sweet flavor I create. I stir in store-bought caramel and chocolate chips, or I make a strawberry syrup. My daughter has no idea it’s cottage cheese, and loves it. I find that the texture is best at 4 hours, so if it’s frozen longer, let it sit on the counter for 10 to 15 minutes before serving.

Level: Easy Total: 4 hr 15 min (includes freezing time) Active: 5 min Yield: 3 to 4 servings Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 311 Total Fat 11 g Saturated Fat 6 g Carbohydrates 39 g Dietary Fiber 1 g Sugar 36 g Protein 14 g Cholesterol 23 mg Sodium 469 mg

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2 cups (one 16-ounce container) whole-milk cottage cheese

1/3 cup store-bought caramel sauce

Pinch sea salt

1/2 cup mini chocolate chips

In a food processor fitted with the blade attachment or in a high-speed blender, add the cottage cheese and blend until very smooth. Add the caramel sauce and salt and blend again until combined. Pour the mixture into a 9-by-5-inch loaf pan, then stir in the chocolate chips. Cover with plastic wrap and freeze for 4 hours for the best consistency. If it’s a little icy, then thaw for 10 minutes before scooping and serving.

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网址：Sea Salt Caramel Chocolate Chip Cottage Cheese Ice Cream https://klqsh.com/news/view/148497

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