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Homemade cottage cheese ice cream with honeysuckle berries

Homemade Farmer's Cheese Ice Cream with Honeysuckle Berries

A cool, refreshing dessert for the summer heat. Ice cream is surely a childhood favorite for just about everyone. Few people would turn down a sweet, cool dessert, especially on a hot summer day. Homemade ice cream is every bit as delicious as the store-bought kind. You can make it not only from cream and condensed milk, but also with farmer's cheese added in. Berries give the dessert a beautiful color and rich flavor. On top of that, they make the ice cream healthier, since all the vitamins in the berries are preserved. You can use any berries you like and get a new flavor and color every time.

Julia

Recipe author

Homemade cottage cheese ice cream with honeysuckle berries

Composition / ingredients

Servings:

Farmer's cheese (9%)

200

Honeysuckle berries (or other berries to taste)

100

Sugar (or to taste)

Cream (20%)

Lemon balm (or mint, for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 9 g

Fats 27 % 8 g

Carbohydrates 43 % 13 g

167 kcal

GI: 23 / 0 / 77

Cooking method

Step 1:

To make farmer's cheese ice cream with honeysuckle berries, you'll need: farmer's cheese, honeysuckle berries, sugar, cream, and lemon balm leaves.
Step 2:

For homemade ice cream, it's best to use soft, smooth farmer's cheese. Blend the cheese together with the cream.
Step 3:

You'll get a smooth cheese mixture.
Step 4:

Sort through the honeysuckle berries if needed, wash them, and dry them well. Add the berries to the blended cheese and add the sugar.
Step 5:

Blend everything until smooth.
Step 6:

Transfer the cheese-and-berry mixture to a container and place it in the freezer.
Step 7:

After 1 hour, take the ice cream out and stir it. This keeps the ice cream freezing evenly and prevents ice crystals from forming. Then put it back in the freezer.
Step 8:

Repeat this 2 more times. In the end, the ice cream has a nicely set texture that scoops easily with a spoon. If you want a firmer, more solid ice cream, freeze it for another 40–50 minutes.
Step 9:

Scoop the dessert into bowls, garnish with lemon balm or mint leaves, and serve. Enjoy!

The higher the fat content of the farmer's cheese and cream, the more tender and delicious the ice cream — but also the higher in calories. If you want a lighter version, use low-fat farmer's cheese and 10% cream. If the ice cream has frozen hard after too long in the freezer, take it out ahead of time so it can soften. For flavor, you can add vanillin (a knife's tip) or vanilla sugar (0.3 tsp). Add it to the blended cheese along with the sugar and honeysuckle berries (step 4).