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Scoop of cottage cheese ice cream in a dish with a fresh strawberry and spoon.
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Peanut Butter and Jelly Cottage Cheese Ice Cream

Organic Valley® Peanut Butter and Jelly Cottage Cheese Ice Cream is fun to make with the family. Have the children pick the jelly flavor and watch as it melds with cottage cheese, peanut butter and maple syrup to create a smooth and tasty treat. Put it in the freezer and in 3 to 4 hours it is ready to go!

3 MIN PREP TIME
3-4 HR FREEZE TIME
4 (½ cup) servings
Ingredients
16 ounces Organic Valley® Cottage Cheese 4% milkfat
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A glass bottle of maple syrup.
¼ cup real maple syrup
A glass bottle of maple syrup.
A jar of jam.
3 tablespoons jelly
A jar of jam.
Peanut Butter
2 tablespoons peanut butter
Peanut Butter

Directions

Combine ingredients and blend for 45 seconds.
Scrape sides and blend another 15 seconds if needed. You do not want any cottage cheese curds remaining.
Freeze 3 to 4 hours. Note: You can use 2% milkfat Cottage Cheese although lower fat tends to have a slightly grainy texture. Maple syrup can also be substituted with honey or agave syrup.
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Scoop of cottage cheese ice cream in a dish with fresh berries and spoon.
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