I laughed so hard when I saw this. A year or two before my mom passed away, - I don't remember what she was trying to say - but it came out "cottage cheese makes great ice cream". I laughed and she was confused. And when I repeated it back to her, she started laughing too, and it became a family joke. The flavor you made was even her favorite and the one we joked about being made with cottage cheese the most. As soon as I saw the title, I knew I HAD to watch this video. This one's for you mom. Cottage cheese makes great - or I guess just edible - ice cream!!
I prepared blueberry vanilla cottage cheese ice cream and didn't care for it and won't make any other iteration of cc ice cream. I much prefer unadulterated 4% cottage cheese with canned peaches or pineapple.
@@emmymade You need to use fruits and ingredients that complement the tangy flavor of the cheese. Strawberries, lemon, blueberries, etc. Would love to see you make a lemon blueberry swirl. Love your videos. Blessings!❤
I used to make this by blending cottage cheese with frozen fruit and sweetener and it comes out like soft serve, also the berry flavors go well with the cottage cheese flavor
I made something similar to this with cottage cheese, a bit of cream cheese, stevia, cocoa and vanilla. If you're looking for sugarless ice cream because of diabetes, this can be a reasonable option. Not exactly like ice cream but doesn't make my blood sugar go crazy either.
I've recently found Rebel ice cream. In particular coconut almond swirl. 😁 It's sugar free but made with sugar alcohol. I googled about it and found it doesn't raise blood sugar levels like sugar. It might even lower it. It's very good. Not free of carbs though.
@@SkitSkat674 I have found sugar alcohol in candies can raise my blood sugar levels but 2 or 3 ounces of bourbon, vodka or gin tends to lower my blood sugar as does most red wines, but white wines tend to raise my blood sugar levels. All that said I would be careful the Rebel ice cream to see how it affects your blood sugar and like Mark Twain famously said everything in moderation including moderation
I like to make whip cream and freeze it. It's similar to ice cream. There's a lot of keto ice creams out there too. My favorite is Kroger brand followed by Rebel. I'm trying to cut out artificial sweeteners so I haven't had those for a while.
I've made this and its great if you choose flavours that compliment the cottage cheese...like a cheesecake or maybe fruit flavours tbh i think mint chip was just a really strange choice considering the base
@@littlereesie probably yea! I think if you'd consider it as a cheesecake flavour it'll probably work...I def wouldn't eat a mint chocolate chip cheesecake though 😂
Here in Sweden we have cottage cheese with strawberry flavor and another with vanilla flavor, there also used to be one with pear and vanilla that I absolutely loved (sadly it’s been discontinued) and there is a snack sized version with apple and cinnamon which is really good too. I just very rarely get the apple and cinnamon cottage cheese as I prefer to buy the 500g tubs if I buy cottage cheese (the smaller ones are a lot more expensive in relation to the amount you get). But yeah, maybe cottage cheese ice cream would be amazing with some fruit flavors that just compliments the cottage cheese better. I’d probably use a bit of pear and vanilla or apple and cinnamon, or some raspberries if I was to make cottage cheese ice cream myself
I really liked honeydew (green melon) and also pineapple with cottage cheese. I think watery sweet fruit works best. So I see why you liked the strawberry and even the pear combo :) I should try those
@@facewrinkles3886 I just might have to make the pear version of cottage cheese at home sometime. Like a dash of vanilla sugar and some small pieces of canned pear should do the trick. I’m going to have to experiment to try to get the flavor right, seeing how the readymade one is no longer available
I haven’t tried this yet, but the videos I’ve seen recommended placing the cream in a shallow dish and only freezing for 2 hours. Any longer and ice chips will form. They used chocolate and peanut butter as add ins. Those flavors might mask the tang more. They also were heavy handed with the vanilla.
Peanut butter as an add in also probably adds fat which prevents helps with texture. I feel like strawberries and gram crackers are better add ins as it would be reminiscent of cheesecake.
I've made this with strawberries, lemon juice, vanilla, and liquid monkfruit sweetener, and it satisfies as a strawberry cheesecake ice cream or ice yogurt. I find that I don't go back for seconds, but it satisfies!
I don't do TikTok but this is very popular with Ninja Creami users, as well as keto folks using non-caloric sweeteners. Using the Ninja Creami creates the creamy texture that you want in ice cream
I've made this with strawberries and blueberries. I add the fruit, some maple syrup, and one graham cracker to the blender and blend it all together. I then pour it into a container and add some fruit and some graham cracker pieces and mix it all together. I only let it sit in the freezer for about an hour maybe 2 hours at the max. Then I eat! It's really delicious, IMO.
My mom makes a cottage cheese dessert. It's got cottage cheese, canned mixed fruit, whipped cream, and jello powder in it. We usually go with the strawberry jello.
My Mom makes the exact same. ☺️ It's astonishingly good, despite what the ingredient list might imply. I heard once it was a "Midwest" desert (Ohio grown here) 😁. Neat to find someone else who has had such. Hugs!
@AClassicScorpio I'm from Ohio and I used to work in a restaurant with a salad bar. We served a couple different salads/"fluff" that contained cottage cheese. I avoided those ones. I just don't love cottage cheese. Or mushy fruit.
One thing i've always loved about Emmy (apart from her always being so happy and cheery) is she always puts a time stamps throughout the video so you can skip to the part/s you want or pass the sponsor if you don't want to watch it. I appreciate that so much!
I think if it more like froyo than ice cream. It's a godsend for bariatric patients who absolutely have to get in their protein in small amounts of easily digested food. Note: FULL FAT COTTAGE CHEESE ONLY. I tried making it with low fat and it was very icy. Also excellent when you add a sugar free caramel sauce ribbon, goes very well with the saltiness.
I was thinking caramel would be good because of the saltiness. What do you think about using Skinny Syrups for flavor? I think they would work well. Or peanut butter. I'm bariatric also.
Hi. So Gujarati people actually make something very similar called Sikhand. But we use something called mavo which is basically unsalted smooth cottage cheese. I've never frozen it before. Might be interesting to try freezing it.
Shrikandh is soooo delicious! I’ve only ever had it at Indian weddings and I always look forward to having it there! It’s velvety smooth and the flavor is like nothing else. There is saffron in shrikandh and I think it should be a universal dessert everywhere!
For mint flavor, I recommend blending in a handful of mint leaves, I've made mint chocolate chip ice cream using mint from my garden (mojito mint is my favorite)
Hello Fresh ads are the only ads I actually enjoy sitting through. Creators always show themselves making the food and for some weird reason I find it interesting.
When I make peppermint ice cream, I take starlight mints and crush them into dust and crumbs, soak them in a bit of cream for about 20 minutes and pour the whole thing into the ice cream.
Cottage cheese ice-cream is very popular in Hungary. Come to think of it, we put cottage cheese in everything. :D Pasta , pancakes/crepé, sweets, cakes, filled chicken, these are what come to mind off the top of my head. A national dish is a form of pasta with cottage cheese and bacon baked in a furnace. Many times it is paired with sour cream.
Glad to hear you're still keeping bees, I wasn't sure since you haven't put up a bee video in a long time, I'm in my third year, this year they survived the winter, unlike last year whre both my hives made it through winter then died out in spring due to wonky weather and moisture issues. It's utterly fascinating and the honey is just the best, it tastes like home. My brother, my mom and I all guard the homegrown honey jealously!
Today or tomorrow I plan to buy some cottage cheese to do this! Its lower in carbohydrates altogether and since I'm pre-diabetic/insulin resistant, that is good. I can use my favorite sweetener alternative for it, erythritol, to sweeten it and then just portion control my servings. I might buy a bag of frozen strawberries (fresh berries are so expensive!) to add to it. I really don't like the sugar free ice creams in the store, they either taste weird or don't firm up like real ice cream plus have a LOT of weird ingredients that end up making my digestive bad. Thanks for the recipe!!
You are the only one I've watched making it that had the icy texture. I think you maybe didn't blend long enough, and the immersion blender or regular food processor does it fine. Some say if you stir it several times during the freezing process that helps the texture. Also watched a video that said a little bit of vodka put it will help it from getting icy.
You should also try cottage cheese mousse! I’ve never tried making it into ice cream, but it makes a delicious protein chocolate mousse, especially with some fruit in there
Cottage cheese, protein powder of choice, mix in. I just made some strawberry with vanilla protein powder. So good. Next I'll try PBfit or chocolate coconut, or pistachio with sugar free pudding. Also helps to mix a few times while freezing to make it less icy.
Thanks! I watched the same videos & almost bought all to make it. Now I won't waste my money. Perhaps this is a good recipe for anyone wanting to stay away from processed sugars. And one thing, I noticed. Your cottage cheese was heaps runnier than what I buy here in Australia. The one I buy is almost as thick as ricotta.
I'd try adding sme sour cream to it to improve both the texture & taste profile. I've made my own green tea I.C. by taking plain vanilla and softening it briefly in the microwave (Careful!) then adding some matcha tea powder to it to taste and then re-freezing it. Yummo!
My mom makes cheesecake with part of the cream cheese replaced with a blended mixture of cottage cheese and sour cream. I actually find that the texture and taste is similar especially once you add a small amount of a sweetener of your choice. You can even use Greek yogurt instead of sour cream. These are just ways to adjust the macros to your choice. It usually turns out really nice.
I have an ice cream recipe that I came up with that uses seedless black raspberry preserves. It comes out ok but when I saw the cottage cheese thing I thought I'd try using the preserves with it. I used cottage cheese, the preserves, and some monkfruit/allulose sweetener. It tasted ok but ended up with an unappetizingly dense texture. I'm not sure what I could use to "aerate" it so it is lighter and not so dense outside of putting it in an ice cream maker.
I’ve made chocolate pudding of sorts with cottage cheese. It was improvised and ended up really tasty! I blended cocoa (a lot hehe), sugar, and vanilla in, then stirred in dark chocolate chips. I think the bitterness of the cocoa paired well with the cheese, I sweetened it very lightly. The texture was very pudding-like since I used a high quality (thicker) cottage cheese. At the end of the day I’d rather just eat regular pudding and ice cream though 😂
You may want to experiment with adding heated egg yolks (i.e. custard) to the recipe. Egg yolk bind water molecules and will smooth it out without adding more carb. Is your music from "Quigley Down Under"
I just adore you!!! Your videos are my favorite! I have been a fan since 2019. I’d love to see you do a taste test of different cottage cheese brands. Up until recently I hated cottage cheese. I found my favorite brand which is “Good Culture” low fat cottage cheese. I’d also like to see you try the cottage cheese ice cream using “Good Culture” low fat cottage cheese. It’s not near as salty. And the cottage cheese consistency is almost whipped like. And I’d be interested in you trying like a cheesecake style. Much love to you Emmy!
From some other keto content providers, I understand this needs to be eaten the same day or something needs to be added (one recommends vodka!) to keep it from getting rock hard.
i might try this. i use low fat small curd cottage cheese in my quiche instead of sour cream. ive also used it in lasagna instead of ricotta. i love it! peaches or your fave fruit pairs great with it too. a nice high protein lunch
I sometimes use blended cream cheese for cheesecake. I believe this ingredient swap was in a "diet" cookbook where the cheesecakes were individual sized by baking in muffin cups.
Emmy, I’d love to see you try a similar recipe with a Ninja Creami and a way to balance out the “tangyness” of the cheese. A real test for the texture!
I don't know about cottage cheese in ice cream, but I have tried cottage cheese with thousand island and/or creamy French dressing stirred into it. That's a good occasional yummy treat. In fact, I'm going grocery shopping tomorrow, and I'll get some cottage cheese (I've already got the dressing). My mom would use cottage cheese instead of ricotta when she made lasagna because it didn't cost as much.
I used cottage cheese with raspberry freezer jam and freeze dried raspberry powder with a touch of stevia. It was like fro-yo and I was shocked, none of us even remotely like cottage cheese. Not sure im brave enough to try chocolate or other non fruit variation
My son made this and he said if you leave it in the freezer overnight it gets rock hard.. therefore he recommends only freezing it a couple of hours and eating all of it right away
I think I will try this one. Mosty because I always have cottage cheese in my fridge. It think I'll trying putting it in my ice cream churn to see if that helps with the texture.
How are we nearing 3M subs!? I can’t believe I’ve been watching your videos for a decade or so, that’s a third of my life, insane. Thank you for the content, truly.
Thank you for your honesty!! I love Mint Chip as well so I’m glad you tested this particular flavor. I guess I won’t be making cottage cheese ice cream…I was hopeful, but appreciate you saving me!
I found that strawberries, lots of lemon juice, vanilla and stevia or whatever sweeteners and make it in a Ninja Creamy its pretty good. But i imagine there being requests to cottage cheese companies to make a salt free or lower salt version because the salt is definitely too high for dessert making.
THANK YOU! Finally an honest review! Anyone with some ice cream making experience knows that without churning and add ons like corn syrup and/or alcohol it will be icy. And if you freeze it longer than just a few hours in a standard 0°F/-18°C freezer you will end up with a rock. I tried it. Any “this is oh-so creamy” reviews are fake. It is pretty tasty with the right ingredients and only short freezing times though.
Use a sugar substitute and a sugar free chocolate chip ( of which there are a number of good ones) and you have a perfect keto style ice cream substitute. Healthier than the stuff marketed for that purpose.
I made this, diff recipe but it tasted like sweeter, salty frozen cottage cheese. I wanted to save it so I put back in the blender and added some cream and cocoa powder. Tasted so much better.
Think I stumbled into something, got some cottage cheese but used "Sugar Free" Pudding to flavor it. 16oz Cottage Cheese, 8oz water, 1 packet "Sugar Free" chocolate pudding mix, blend together, consistency of soft serve ice cream without being frozen, no additional sweetener needed.
For those who don't know, real honey unadulterated with corn syrup should be hazy and fluffy. If your honey is completely clear and store bought... It's cut with corn syrup.
Legally, in the United States, when mass honey companies harvest too much honey from the hives, they have to replenish that which was lost. So they feed the bees a concentrated form of corn syrup so they can produce honey as soon as possible. So, if the sweetness of your honey is overbearing, it's fake. If it's light, moderately sweet, floral and tangy... That's real. Manuka honey is ALWAYS real honey.
You know what i did Emmy? Zest! If you want lemon or orange, ZEST THEM, ADD TO COTTAGE CREAM, SWEETNER, A LITTLE VANILLA EXTRACT and YUM!!!!! I love it!!!!! 😊
I love cottage cheese with either grape or strawberry jam stirred in...or with fresh chives snipped up and stirred in...yummy. I also love to use cottage cheese as a potato chips dip...so good😉😆 Oh and for breakfast when it's hot...fresh fruit over cottage cheese always hits the spot💜
I haven't seen any mint chip versions of this and likely a reason - because of the cheese factor, you're better off with a fruity or vanilla centered base to get the cheesecake vibes.
I just watched Jolly Video of HS students from UK 🇬🇧 eating Korean Mango 🥭 Ice Cream… and Green Tea Ice cream, and Oreo Ice cream… I made me think of you.
Put some heavy cream into to ice cream and it get alot better. I used smpoth cottge cheese with some heavy cream and berries and mix. It need to defrost in fridge for a bit but really good. Maybe some vanilla powder as well. Powder not extrakt becouse you want flavor without it change color
