Four-Flavor Cottage Cheese Ice Cream

Ingredients

• 3/4 cup (170 g) low-fat cottage cheese, 1%
• 3 tbsp (45 ml) heavy cream
• 1/3 cup (67 g) granulated 1:1 sweetener
• 1 tsp (5 ml) vanilla extract
• a pinch of fine sea salt
• 1 tbsp (5 g) unsweetened cocoa powder
• 1/3 cup (48 g) strawberries, hulled
• 1 tbsp (15 ml) strong brewed espresso, cooled
• 1/4 cup (23 g) sliced almonds, toasted

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Method

1. Blend the cottage cheese, cream, sweetener, vanilla and salt in a blender for a full 2 minutes, until there is no grain left at all.
2. Divide the base into four. Leave one plain and stir the cocoa, the mashed strawberries and the espresso into the other three.
3. Spread them side by side in an 8x4-inch (20x10cm) loaf pan divided with parchment and freeze 3 hours, stirring hard at 90 minutes. Take it out 15 minutes before serving and scatter the almonds over each scoop.