This homemade ice cream perfectly combines the naturally sweet flavour of mango with the creaminess of cottage cheese. Refreshing and satisfying, it’s an excellent source of carbohydrates and protein after a workout, or a healthy snack for hot summer days. A dessert that’s delicious, nutritious, and ready in just minutes, approved by our dietitians! For a crunchy touch, top it with our homemade granola.
Preparation
5
min
Cooking
0
min
Servings
6
Nutrition Facts (per serving)
Calories
145
Fat
2
Carbohydrates
18
Fibre
1
Protein
14
Sodium
60
Ingredients
- 500 ml (2 cups) 2% cottage cheese
- 625 ml (2 ½ cups) frozen diced mango
- 80 ml (⅓ cup) skim milk powder
- 125 ml (½ cup) 2% milk
- 15 ml (1 tbsp) maple syrup (or honey)
- 30 ml (2 tbsp) lemon juice
- Fresh mint leaves, for garnish (optional)
Preparation
- In a food processor or blender, place all the ingredients. Blend until smooth and creamy. Add a little milk if the texture is too thick or difficult to blend.
- Enjoy immediately for a soft, creamy texture, or transfer to a shallow airtight container and freeze for at least 2 hours for a firmer texture*.
- Garnish with fresh mint leaves, if desired.
Notes
Keeps for 1 month in the freezer in an airtight container.
*For best texture, enjoy immediately after preparation. If you place the ice cream in the freezer, transfer it to the refrigerator about 1 hour before serving.
