Ingredients
Ingredients
- 300 g cottage cheese
- 150 g soft medjool dates, pitted
- 50 g cashews
Instructions
- Prepare Ingredients: Gather 300 grams of cottage cheese, 150 grams of soft medjool dates (pitted), and 50 grams of cashews. Ensure the dates are soft and fresh to blend smoothly.
- Blend Ingredients: Add all the ingredients into the large bowl of a food processor (such as the Magimix). Blitz until the mixture reaches a smooth, creamy consistency similar to traditional ice cream. This usually takes a couple of minutes, depending on your machine.
- Freeze: Transfer the blended mixture into a freezer-safe container and freeze overnight to allow it to set properly and develop ice cream texture.
- Serve: Take the ice cream out of the freezer about 15 to 20 minutes before serving to soften slightly for easier scooping. Adjust timing based on room temperature, checking at 10 minutes to avoid melting.
Notes
- Use soft medjool dates for best blending and natural caramel flavor.
- Soak cashews in warm water for 15 minutes before blending if you want an ultra-smooth texture.
- You can adjust sweetness by adding more or fewer dates depending on your preference.
- For an extra salted caramel taste, sprinkle a small pinch of sea salt on top before serving.
- This recipe is naturally gluten free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
- Diet: Gluten Free
