What child or adult does not like delicious desserts, but, you see, today it is very rare that store-bought sweets are good for the body.

Those that are prepared on their own are healthier, for example, cottage cheese ice cream at home is easy to prepare, you can also add ingredients to taste. With purchased sweets, this will not work, besides, preservatives and flavorings in the composition of the product do not make it useful.

Curd ice cream at home

Ingredients

• Cottage cheese - 500 g;
• Condensed milk - 1 can;
• Vanilla sugar - 1-2 sachets;
• Carob (cocoa) - 1-2 tbsp.
• Canned peaches - 2-3 pcs.

How to make cottage cheese ice cream

This is a fairly simple recipe, the composition of the products of which is available to everyone. To prepare a delicacy, it is advisable to take fat cottage cheese, without grains. Then the dessert will turn out soft and tender.

1. Combine the condensed milk in a bowl or bowl of a food processor vanilla sugar, cottage cheese. We grind everything into a homogeneous mass.
2. We shift the third part of the resulting cottage cheese paste into another bowl and mix with cocoa (carob).
3. We cut small cubes canned peach.
4. We prepare containers for the formation of ice cream in advance. Best Option will use silicone molds, but you can take others, just cover them first with cling film (then it will be easier to take out the ice cream). If you have creamers, you can put them in them, and then serve them like that.
5. At the bottom of the container lay out a layer of white mass.
6. Next, lay out the cubes of peaches (not very many).
7. Then comes a layer of brown curd mass.
8. Repeat layers until container is full. If the selected containers are small, then the layers will not have to be repeated.
9. We mix the prepared ice cream in the freezer for three hours.

After the time has passed, take out the ice cream and decorate it to your liking. To do this, you can use any fresh or frozen berries, fruits, chocolate. Ice cream should be served chilled.

Banana ice cream with cottage cheese

Ingredients

• – 250-300 g + -
• - 150 ml + -
• - 2 tbsp. + -
• Bananas - 2 pcs. + -
• vanilla extract- 1 tsp + -

In this cottage cheese ice cream, the recipe of which is quite simple, you can put powdered sugar (vanilla) instead of honey and vanilla extract.

Cottage cheese for delicacy should choose a fine-grained, dense consistency. Bananas choose ripe, but not darkened. The fruit should be a good yellow color.

How to make homemade cottage cheese ice cream

1. Peel and cut the banana into slices. Place them in a blender or food processor.
2. We add cream there. To start, add a small portion(50-70 grams). The fact is that you may need more or less cream, depending on the structure of the cottage cheese that you bought.
3. At the very end, put cottage cheese, honey and vanilla extract.
4. Grind all the ingredients into a mass, the consistency of which is similar to thick sour cream. In the process, add more cream, adjusting their amount yourself.
5. We shift the future ice cream into containers and put it in the freezer.

In two hours you will have soft ice cream, and in four hours you will have hard ice cream. It must be laid out in bowls or bowls and served with berries or syrup (natural).

Ingredients

• Yogurt - 75 g;
• Cottage cheese - 150 g;
• Cocoa - 1 tablespoon;
• Banana - 50 g;
• Strawberries - 50 g;
• Stevioside - to taste.

How to make homemade cottage cheese ice cream

The recipe for curd ice cream for those who want to lose weight most often includes various berries and fruits and a non-fat base. The cottage cheese in this recipe is creamy, and steviside should be added if you want sweet ice cream.

For a softer and more airy ice cream, you can add non-fat and always natural yogurt to it.

Tip: If you have used grainy yogurt, pass it through a sieve before whipping with the rest of the ingredients. So the finished ice cream will be more tender and uniform.

• Put cottage cheese and yogurt in a bowl for whipping. Grind everything into a homogeneous mixture (you can use a whisk or a blender).
• Peel banana, cut into cubes and add to curd mass. We clean and wash the strawberries, cut and spread to the rest of the ingredients.

Tip: You can use frozen strawberries in the recipe, but if they are not available, then other berries and fruits, fresh or frozen (for example, raspberries, peaches, apples) can be added to ice cream.

• At the very end, put cocoa powder in a container and, if desired, stevioside. Mix carefully.
• Shake ice cream until homogeneous mass, transfer to small containers and put in the refrigerator (freezer).

To keep the ice cream soft, leave it in the freezer for no more than three hours. In the process, you can mix it several times or beat it again with an immersion blender. Then the dessert will be very airy.

The benefits of homemade cottage cheese ice cream

• As you know, curd contains a lot of useful substances, vitamins that have a positive effect on the human body, it is especially useful for children. After all, their growing organisms require quite a large number"building material".
• Delicious ice cream will be eaten even by a child who does not like cottage cheese. And since it is usually served not frozen in ice, but frostbitten, the kids will not be able to get sick.
• A homemade dessert made by one's own hands is less calorie than a store-bought product, so it can be eaten in case of dietary nutrition.

Cottage cheese ice cream at home is a very tasty and healthy delicacy that even those who do not like cottage cheese at all will eat. Gentle and airy dessert you can optionally decorate with berries and fruits on top, pour syrup or liquid jam sprinkle with chocolate chips.

You can also fill waffle cups with ice cream. Bon Appetit!

Ice cream is the taste of joy, childhood and happiness. I propose to embody this taste by preparing cottage cheese ice cream.

The history of the origin of this delicious dessert is unknown, however, the first mention of it dates back to 5000 BC. Ice cream was prepared always and everywhere, in all countries and on all continents. And each country had its own amazing recipe ice cream.
In China, for example, pieces of fruit and pomegranate seeds were added to the mixture of snow and ice. Frozen fruit drinks and smoothies were highly respected in the Middle East. sliced ​​in india Exotic fruits mixed with ice and considered it the most gourmet delicacy. But the Arabs were very fond of freezing fruit juices.

For the first time, ice cream came to Europe from Greece and immediately gained immense popularity. However, good ice cream recipes have always been kept under wraps. Perhaps it was this fact that played the role of a catalyst - new recipes for a wonderful dessert constantly appeared and tested in the culinary world. What was it not prepared from! Today there are a huge number of options for ice cream. As soon as cooks do not excel, in the hope of attracting new customers. In addition to traditional cream, milk and butter, tuna, beer, carrots, tomatoes, shrimp and even, oh my God, are used for cooking - pork rinds. And this is not the whole list of ingredients!

However, we will adhere to traditions, and primordially Russian ones, because Russia also had its own “signature” recipe milk treats. Usually, the following version of ice cream was made on Maslenitsa - they mixed cottage cheese with dried fruits, sour cream, and honey. It is this, but slightly modernized recipe that I suggest you cook today.

• Total cooking time - 4 hours 10 minutes
• Active cooking time - 10 minutes
• Cost - 6 $
• Calorie content per 100 gr - 231 kcal
• Servings - 600 grams

How to make cottage cheese ice cream

Ingredients:

• Curd - 250 g(soft 20% fat)
• Condensed milk– 250 ml(boiled)
• Milk - 75 ml
• Nuts - to taste
• Raisins - to taste
• Dried apricots - to taste
• Poppy - to taste
• Chocolate - to taste

Cooking:

First of all, I advise you to rub the cottage cheese through a fine sieve, then the consistency of the ice cream will be more uniform and without lumps.

Then place all the ingredients in the blender bowl - cottage cheese, milk and boiled condensed milk.

The recipe for this homemade ice cream is sure to captivate everyone who loves sweet baby curds. The taste of the dessert is just as delicate and rich, and the texture is creamy and smooth. Curd ice cream melts not too quickly, but at the same time it is moderately soft. Even those of you who do not favor cottage cheese are unlikely to remain indifferent to this delicacy.

Ice cream prepared according to this recipe is fertile ground for taste experiments. You can give preference to a simple vanilla version, and then it will become an addition to pies and pancakes. Or you can make ice cream as a separate dessert - and then feel free to fantasize: add jam, pieces of fruit, chocolate, caramel or chocolate sauce, nuts, dried fruits, berries. And I suggest you try a dessert that resembles an ice cream cake, where biscuits are used as an additive. The delicacy will give not the usual strong coolness of ice cream, but softer, smoothed pieces of baking. You will have the complete feeling that you are enjoying a chilled cake.

Preparation time: about an hour plus freezing time / Yield: almost 800 grams

Ingredients

• milk 300 grams
• cottage cheese 200 grams
• fat cream (33%) 100 grams
• sugar 80 grams
• eggs (yolks) 3 pieces
• cookies to your taste 5-6 pieces (about 60 grams).

Cooking

Mix yolks with sugar.



Stir the mass until smooth - no need to beat.



Pour milk into the mixture of yolks and sugar.



Put the mass on fire and cook until the syrup thickens slightly. At the same time, do not bring the mass to a boil (temperature 82-85 degrees).

The liquid will not become like custard, but only become denser.



Put the milk mixture on a cold water bath to cool it faster, and when it cools to room temperature, add cottage cheese to it.



Thoroughly beat the mixture with a blender so that the mass becomes completely smooth. For fidelity, you can then skip this mass through a sieve.



Then add cream to the base and mix well. You can use a mixer.



Transfer the mixture to the ice cream maker, and in the meantime, chop the cookies. Try to make pieces of different sizes - it will be more interesting.



When the mass in the ice cream maker thickens, pour it into a container and add the cookies.



Stir, close the container and send the ice cream to the freezer for another couple of hours, then serve it in bowls, beautiful glasses or just small paper cups.

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Ice cream based on cottage cheese is easy and simple to prepare at home. The main thing is to strictly follow the algorithm of the selected recipe and have everything on the farm the right ingredients. In this case, for dessert there will be a delicious gourmet amazing dish.

Homemade cottage cheese ice cream belongs to the recipes of Russian folk cuisine. From time immemorial, it was prepared in rich noble palaces, even with the king, and in peasant families. Together with cottage cheese, milk with sour cream, honey with dried fruits were used. Most often, cottage cheese ice cream was prepared every year on forgiveness Sunday, on the Maslenitsa holiday, saying goodbye to winter and meeting spring.

All children love ice cream, without exception. Even those who cannot be persuaded to eat a spoonful of cottage cheese and drink a sip of milk eat it.

Such an ice cream dessert is ideal in hot weather, it is difficult to get a sore throat from it, even if you eat a lot of it.

Cooking is easy and enjoyable. Even a teenager will cope with the preparation of curd ice cream. But the most delicious ice cream is obtained only from homemade cottage cheese.

A simple recipe for ice cream from condensed milk and cottage cheese

Grocery set:

• fat cottage cheese - 750 g;
• condensed milk - 400 g;
• cream with a fat content of 20% - 200 g.

Cooking algorithm:

1. Put cottage cheese in a special bowl "for blender". Grind it with a blender with a whisk attachment.
2. Pour the cream into the bowl to the cottage cheese and grind again with a blender.
3. Add condensed milk, beat with a blender. The milk-curd mass should become homogeneous, without a single lump, and at the same time very lush.
4. Transfer the resulting mixture into prepared small molds (only not made of silicone). Tighten each mold cling film or foil, firmly reinforcing.
5. Remove closed molds with prepared cottage cheese dessert in the freezer for 6 hours.
6. If desired, each molded ice cream can be taken out, wrapped in foil and stored in a separate freezer compartment until needed. This kind of ice cream can be stored for three months from the date of its preparation.
7. During the meal, take out the ice cream 10 minutes before serving, transfer to a bowl (saucer or cup) and let it thaw a little.
8. Dessert cottage cheese ice cream can be flavored with jam syrup or seasonal fruits / berries.

Banana-apple ice cream based on cottage cheese

List of products for making a large amount of ice cream from cottage cheese and fruits:

• fat cottage cheese (from 12%) - 750 g;
• powdered sugar - 150 g;
• fresh, ripe bananas (can be overripe) - 600 g (about 4 pcs);
• fresh apples green variety- 300 g;
• vanilla powder - 20 g;
• cinnamon powder - 20 g;
• fat cream (from 20%) - 200 g;
• thickener for cream in powder - 20 g.

To make banana-apple ice cream with cottage cheese, follow the instructions:

1. Peel bananas. Puree banana pulp in a blender.
2. Use an electric juicer to extract juice from fresh apples green variety, having previously washed them and cut them into pieces so that they can be easily passed through the eye of the juicer.
3. Pour freshly squeezed Apple juice in a bowl to banana puree and beat again with a blender.
4. In a bowl, add cottage cheese to the apple-banana mixture with powdered sugar. Mix everything again with a blender. You should get a homogeneous curd-banana-apple sweet mixture with a greenish tinge in color.
5. Put vanilla and cinnamon in a bowl for the ice cream being prepared and mix them into a homogeneous mixture with a blender. Get a delicious cream.
6. In a separate bowl, beat the cream with a thickener with a mixer. The whipping process goes on until “peaks” and a white, airy fluffy mass are obtained.
7. Combine whipped cream with curd cream, mixing them with a mixer (blender) with a special whisk attachment.
8. Transfer the resulting mass to a container-form with a tight-fitting lid and place in the freezer for 6 hours.
9. During the first 3 hours, stir the ice cream, taking it out of the freezer every half hour. This should be done so that no ice crystals form in the ice cream, and it freezes evenly. Further, ice cream should be taken out only before meals, a quarter of an hour before it is served, so that it can melt a little and can be easily transferred with a regular spoon into prepared portioned cups-creamers.

Homemade cream cheese ice cream with dried fruits, nuts and chocolate

Unusually tasty, by no means dietary and very high-calorie ice cream. Of course, it is healthier and “lighter” than a purchased similar dessert. This type of ice cream is often offered by private cafes and restaurants on the Cote d'Azur and in the resorts of Spain.

You will need:

• high-fat cottage cheese - 400 g;
• boiled condensed milk - 400 g;
• sweet cream butter with a fat content of at least 82.5% - 100 g;
• fat cream (from 20%) - 300 g;
• nut mixture (cashews, almonds, peanuts) - 75 g;
• bitter chocolate, high-quality, in a bar - 90 g;
• a mixture of dried fruits (raisins, prunes, dried apricots, banana, pineapple) - 75 g.

Step-by-step preparation of cottage cheese ice cream:

1. Grind cottage cheese with a blender in a special bowl.
2. To chopped cottage cheese, add boiled in advance or purchased boiled condensed milk, sweet butter, cream. Beat with a blender (mixer) with a special whisk attachment until the milk mass becomes homogeneous in consistency.
3. Freeze the chocolate and then chop it using a large grater.
4. Dried fruits (raisins with prunes, dried apricots, banana and pineapple), previously steamed in hot water, chop using a knife with a very sharp blade.
5. Grind the nut mixture in a mortar.
6. Transfer the chopped chocolate, dried fruits and nuts to the bowl to the milk mass.
7. Mix the products again with a blender (mixer) with a whisk attachment. The mixture should be homogeneous, like a cream, without a single lump.
8. Transfer the resulting cream into a container-form with a tight-fitting lid and place in the freezer for 4 hours.

If the farm does not have a blender or it is broken, then in order to grind the cottage cheese, an ordinary fine strainer will do, through which it should be rubbed.