Raspberry Cheesecake Cottage Cheese Ice Cream
1 (16-ounce) container Country Fresh 4% Milk Fat Cottage Cheese
¼ cup light corn syrup or honey
2 tablespoons raspberry preserves or jam
¼ teaspoon vanilla
½ cup raspberries, coarsely chopped
- Combine cottage cheese, light corn syrup, raspberry preserves and vanilla in blender or food processor. Blend on high, stopping and scraping sides as needed, until mixture is silky and smooth (1 minute). By hand, gently stir in coarsely chopped raspberries
- Pour into 4-cup freezer-safe plastic food container. Freeze for at least 4 hours until frozen.
- To serve, let ice cream sit at room temperature 20 to 30 minutes before scooping.