Ingredients:

  • 1.5 cups (350g) low-fat cottage cheese
  • 2 tbsp (30g) almond butter
  • 3 tbsp (45ml) pure maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp (1.5g) fine sea salt
  • 1 cup (140g) frozen blueberries

Instructions:

  1. Combine the cottage cheese, nut butter, maple syrup, and vanilla extract in a high-speed blender. Blend on high for 60-90 seconds until the mixture is completely smooth and glossy with no visible curds.
  2. Add the frozen blueberries and sea salt to the blender. Pulse until the fruit is broken down and fully integrated into the base, creating a thick, soft-serve consistency.
  3. Transfer the mixture into a freezer-safe container and smooth the top with a spatula.
  4. Freeze the mixture. For the no-machine method, freeze for 4 hours, stirring every 45 minutes to break up ice crystals. For Ninja Creami, freeze for 24 hours and process on the 'Lite Ice Cream' setting. For a traditional machine, churn according to manufacturer instructions.