Vanilla Bean Matcha Cottage Cheese Ice Cream
This recipe has a beautiful vanilla-matcha flavour with a light frozen-yogurt style texture. It’s creamy, naturally sweetened, and packed with protein.
Ingredients
• 500 g cottage cheese
• 3 tablespoons raw honey
• 2 egg yolks
• 1 tablespoon vanilla extract
• 2 grams OHAYŌ Vanilla Bean Matcha
Optional: miso caramel for serving.
Method
1. Add cottage cheese, honey, and vanilla to a blender and blend until completely smooth.
2. In a small saucepan gently warm 2 tablespoons of honey. Remove from heat and slowly stir in the beaten egg yolks, whisking well so they combine without cooking.
3. Add the egg mixture into the cottage cheese mixture and blend again until smooth and creamy.
4. Pour the mixture onto a flat baking tray and freeze for 3–4 hours.
5. Break the frozen mixture into chunks and blend again until creamy.
6. Transfer to a container and freeze until ready to serve.
Serving
Leave the ice cream on the bench for 3–5 minutes before scooping for the perfect texture.
We served ours with miso caramel—absolutely delicious.