Strawberry cheesecake ice cream
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Ingredients
- 1 package of 500 g of cottage cheese
- 375 ml (1 1/2 cups) of fresh Quebec strawberries
- 60 ml (1/4 cup) of maple syrup
- 2.5 ml (1/2 teaspoon) of vanilla extract
- 2 Graham wafers
Preparation
Side-by-side mode
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In a food processor, combine cottage cheese, 250 ml (1 cup) of fresh strawberries, maple syrup and vanilla extract. Pulse until smooth.
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Pour the mixture into an airtight container, and add 125 ml (1/2 cup) of chopped strawberries and crumbled graham wafers. Stir to blend.
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Freeze for 4 to 5 hours.
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Before serving, let stand at room temperature for a few moments, scoop into balls using an ice cream scoop, then serve immediately.
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