Go Back Email Link
–+ servings
cottage cheese ice cream.
Print Recipe
5 from 1 vote

Cottage Cheese Ice Cream with Dates, Tahini, and Pistachios

Creamy, high-protein cottage cheese ice cream meets sweet dates and nutty tahini and pistachios in this delicious, better-for-you dessert.
Prep Time20 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 408kcal
Author: Hilda Sterner

Equipment

Ingredients

  • 10 medjool dates
  • 1 cup boiling water
  • 1 lb full-fat cottage cheese
  • 3 tablespoon tahini paste
  • 2 teaspoon vanilla extract
  • ½ cup honey
  • ½ teaspoon cardamom powder
  • ¼ cup pistachip cream (optional)

Toppings

  • ½ cup pistachios
  • ½ teaspoon cardamom powder
  • ½ teaspoon cinnamon powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon date molasses (optional)
  • 2 Medjool dates (chopped)

Instructions

  • Add pitted dates to a small bowl and pour a cup of boiling water over them. Allow to soften for 5-10 minutes, then remove skins and pits.
  • Add cottage cheese, tahini, peeled dates, cardamom, vanilla extract, and honey to a Vitamix or food processor and blend until smooth.
  • Pour cottage cheese mixture into a bowl, ceramic dish, or a loaf pan and swirl some pistachio cream into it using a chopstick (optional). Cover with plastic wrap and place in the freezer for 4 hours.

Prepare Topping

  • Meanwhile, toast pistachios for a few minutes in a hot skillet, then add to a small food processor. Add cardamom, cinnamon, and sugar and pulse a few times until ground. Serve ice cream topped with chopped nuts and dates and a drizzle of date molasses.

Notes

    • If you prefer chunkier textures, you can stir a few chopped dates into the mixture once smooth; however, dates tend to get hard when frozen, so they may be hard to chew.
    • For a softer texture, don't freeze for an extended period.
    • Use full-fat cottage cheese for the best creaminess.
    • Freeze in a shallow container for faster freezing.
    • Stir halfway through freezing if not using an ice cream maker.
    • Let it thaw for 20-30 minutes before scooping, depending on how long it was frozen.
    • Store in an airtight container in the freezer for up to 3 months. 

Nutrition

Serving: 1Serving | Calories: 408kcal | Carbohydrates: 69g | Protein: 13g | Fat: 12g | Cholesterol: 13mg | Sodium: 245mg | Fiber: 5g | Sugar: 60g
QR Code linking back to recipe