In a blender or food processor, combine the cottage cheese, dates, honey, and
peanut butter and blend to a smooth consistency.
Cottage Cheese Ice-Cream by Chef Tom Walton
SOOO Creamy!! This Salted Caramel, Choc Peanut & Rasberry Cottage Cheese Ice-cream is next level and made lactose-free using Brancourts Lactose Free Cottage Cheese as the base, with just the right amount of sweetness!
Method
Spoon this into a loaf tin and scatter over the dark choc, raspberry, peanuts and mix through.
Freeze for 4 hours or overnight.
Finish by sprinkling on the salt flakes and chilli to taste.
Soften for 20 minutes in the fridge before scooping and topping with more dark chocolate and peanuts if desired.
Ingredients
750g Brancourts Lactose Free Cottage Cheese
4 fresh dates, pitted
1/3 cup honey or maple
1⁄4 cup peanut butter
1/3 cup crushed, frozen raspberries
1/3 cup dairy-free dark chocolate, chopped
1/3 cup crushed, roasted peanuts
Extra dark chocolate shavings & crushed peanuts to serve.