Cottage Cheese Ice Cream

Ingredients

• 3 cups (680 g) low-sodium cottage cheese
• 3 tbsp (56 g) date syrup
• 2 tsp (8 g) vanilla extract
• 3 cups (400 g) frozen strawberries
• 1/2 cup (64 g) chopped walnuts
• 1 1/2 tbsp (20 ml) lemon juice

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Method

1. Blend the cottage cheese alone for a full minute, until it pours like cream and no grain is left.
2. Add the date syrup, vanilla, lemon and the frozen strawberries and blend until thick and pale pink.
3. Scrape it into a small box and freeze 2 hours, forking it through once at the hour.
4. Scoop, and scatter the toasted walnuts over.