Instructions

1. 1

   Blend until completely smooth. Add the cottage cheese, sweetener, vanilla, and salt to a food processor or high-powered blender. Process for 2–3 minutes, scraping down the sides once or twice, until the mixture looks like thick yogurt with zero visible curds.

2. 2

   Add your mix-ins. If going the chocolate route, add cocoa powder and espresso now and blend another 30 seconds until uniform. For fruit, pulse the frozen fruit in until just incorporated — small chunks are fine. For peanut butter, swirl it in with a spoon after pouring into the container so you get ribbons, not a uniform blend.

3. 3

   Pour into a freezer-safe container. A loaf pan or shallow airtight container works best. Press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals from forming on top.

4. 4

   Freeze for at least 4–5 hours, or overnight. The mixture is ready when it's firm enough to scoop but not rock-hard. If it freezes solid, let it sit on the counter for 10–15 minutes — it should soften to a smooth, scoopable consistency fairly quickly.

5. 5

   Scoop and serve. Run your scoop under warm water for cleaner, rounder scoops. Top with a drizzle of honey, crushed nuts, or a pinch of flaky salt.

Used in this recipe: Full-Size Blender · Lemon Squeezer · Glass Storage Containers (Amazon, affiliate links)