Cottage Cheese Ice Cream: Is The Viral Trend Actually Worth Trying?
This article was written by The Zillennial Zine’s spring editorial intern Katelyn Rodriguez. Find her on Instagram at @katelynrodwrites. If you would like to share an article with The Zillennial, send us an email at firstname.lastname@example.org.
A few weeks ago I was scrolling on social media and a video of someone making ice cream popped up on my for you page. However, it wasn’t your basic ice cream you reach for every time you have a craving, instead, it was cottage cheese ice cream. Now let me preface this by saying I am not a fan of cottage cheese and I never have been. There was something about this video though that piqued my interest. I added the video to my saved posts before going back to scrolling. The longer I scrolled the more videos I saw of people making cottage cheese ice cream, specifically with strawberries. I have also seen lots of videos with people being downright disgusted by the idea of this becoming a trend. That’s when I knew I had to try it. So, if you’ve been seeing this trend all over social media as I have, here is an honest review of the viral strawberry cottage cheese ice cream.
The plus side to making strawberry cottage cheese ice cream is that it doesn’t take many ingredients. Here’s what you’re going to need to get based on TikTok user Maxiskitchen’s recipe.
- 16 oz full-fat cottage cheese
- ¼ cup maple syrup
- 5 strawberries (add three to your mixture and dice up the other two for topping)
- 3 graham crackers (crushed — add these only if you want your ice cream to have a strawberry cheesecake taste)
After you have these ingredients, you’re going to add your cottage cheese, maple syrup and three strawberries to your blender and mix until smooth. I added seven strawberries instead of three because I originally thought it would add more of a strawberry flavor to the ice cream. Once those three ingredients are combined, add the mixture to a freezer-safe dish and sprinkle the top with the diced strawberries and crushed graham crackers. I used single-serve bowls to freeze my ice cream in that way anyone in my family who wanted some could have the perfect amount already portioned. Once you have your mixture in its container, cover it and pop it in the freezer for three to five hours. However, you’re going to have to stir it every hour to break up any icy spots that may form. I found that stirring it every hour also helped evenly mix the frozen portions with those in the middle that was still liquid in consistency.
After stirring your ice cream every hour for the duration of time you picked to freeze it, it should be ready to serve. Scoop your ice cream into a bowl and add any extra toppings you’d like and enjoy!
Once my strawberry cottage cheese ice cream was done freezing for five hours I knew it was finally time to try it. As soon as I took my first bite I was pleasantly surprised. The initial taste of the ice cream was slightly salty, but the hint of flavor from the maple syrup and strawberries mixed well with it. If any of you have ever tried the strawberry pretzel Jell-O dessert, aka Strawberry-Pretzel Salad, that’s what this strawberry cottage cheese ice cream tastes like, especially since the consistency is a little grainy. As I continued to eat it, the slightly salty flavor diminished and I was able to fully enjoy this high-protein dessert — each serving contains roughly 12 grams of protein. The only thing I would do differently is swap out the strawberry recipe for something a little sweeter, like peanut butter cup, Oreo or Snickers. I will be trying more iterations of cottage cheese ice cream since it is so simple and easy to make. As someone who didn’t like cottage cheese before this ice cream, I might be willing to give the actual stuff a try now.
Have you tried making the viral strawberry cottage cheese ice cream? Let us know in the comments!