Is this the no-churn frozen treat of your dreams?
They yelled (because they only have one volume), “Yes!
I love lemon!”
Simply Recipes / Myo Quinn
and “Ewww… why is it cheesy?”
I tried the recipe and it isn’t cheesy per se.
It uses whipped cottage cheese as the base.
Simply Recipes / Myo Quinn
Then, ribbons of lemon curd and crumbled lemon cookies are folded in.
and we ate the whole batch.
Use a lidded, freezer-friendly vessel because you’ll mix and store the ice cream in it.
Simply Recipes / Myo Quinn
Add the cottage cheese to a food processor and blend it for one minute.
Use a rubber spatula to scrape the sides and process for 30 more seconds.
The mixture will look smooth.
you’re able to do this with a high-speed or immersion blender.
Scrape the whipped cottage cheese on the lemon curd.
Add the almonds and use your hands to break the cookies in.
Gently mix the ingredients to combine.
I prefer visible ribbons of lemon curd throughout, so I give it five or six big-motion stirs.
Go at it with more vigor if you want a more homogenous mixture.
Cover the container tightly and freeze for four to six hours, depending on how chilly your freezer is.
Scoop and serve with more crumbled lemon cookies on top.
My Verdict
This ice cream isn’t too sweet and has a little pucker.
If you add extra barely-crumbled cookies, you get gleeful bites of buttery textured goodness.
Before you jump in, here are two tips:
