Ingredients
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120g whipping cream
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30g whole milk(for gelatin bloom)
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45g cottage cheese
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35g strawberry conserve(Bonne Maman)
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18g granulated sugar
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3mL vanilla extract
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½ tsp powdered gelatin(optional), measured with the provided Panasonic Tsp/Tbsp measure to the second line
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3 oat cookies(Digestives or Hobnobs), roughly chopped
Directions
A creamy, protein-boosted ice cream that leans into strawberry cheesecake — whipping cream, cottage cheese, and strawberry conserve blended smooth, with oat cookie crumbs folded through at the end for texture. A little gelatin, while optional, gives the smooth, silky finish of a proper gelato.
Note: This recipe includes approximately 20 minutes of active time and 4 hours of chilling. The night before, freeze the ice cream container upright in the freezer at −18°C or below for 16 hours. Do not lay it on its side or freeze for more than 48 hours.
Ingredients
| 120g whipping cream | |
| 30g whole milk | |
| 45g cottage cheese | |
| 35g strawberry conserve | |
| 18g granulated sugar | |
| 3mL vanilla extract | |
| ½ tsp powdered gelatin | |
| 3 oat cookies |
Steps
|
1
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If using gelatin: sprinkle the powdered gelatin over 30 g of the milk in a small bowl and let bloom for 5 minutes. |
|
2
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In a small saucepan, combine the whipping cream with the sugar. Warm gently over medium heat, whisking, just until the sugar dissolves. Do not boil. |
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3
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Remove from heat. Whisk in the bloomed gelatin (with its milk) until fully dissolved. |
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4
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Add the cottage cheese, the strawberry conserve, and the vanilla to a blender. Pour in the warm cream-gelatin mixture. Blend until completely smooth. |
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5
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Chill the liquid ice cream base in the fridge until 6°C, a minimum of 4 hours or ideally overnight. Alternatively, place in the freezer for approximately 1½ hours until it reaches 6°C. |
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6
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Remove the ice cream container from the freezer. |
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7
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Fit the stirring blade into the ice cream container, then lock the container into the machine base. |
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8
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Select Menu 33 (Frozen Yoghurt) and press Start. The frozen yoghurt cycle will run for 25 minutes. |
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9
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Whisk the chilled ice cream base once more, then slowly pour it into the container with the machine running and close the lid. |
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10
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In the final 2 minutes, add in the oat cookie crumbs through the top of the machine. |
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11
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When the buzzer sounds continuously, press Stop and rotate the container counterclockwise to remove it. Remove the paddle. |
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12
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If desired you can swirl through more strawberry jam at this stage for a ripple effect. |
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13
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Serve immediately, or transfer to a freezer-safe container and freeze for 2 hours for a firmer set. If the ice cream is too firm to scoop straight from the freezer, transfer to the fridge for 15 minutes (longer if needed) to soften slightly before scooping. |
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