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. |
|
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. Whisk the chilled ice cream base once more, then slowly pour it into the container with the machine running and close the lid. The frozen yoghurt cycle will run for 25 minutes. |
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9
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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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10
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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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11
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If desired you can swirl through more strawberry jam at this stage for a ripple effect. |
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12
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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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