Cottage Cheese Ice Cream

Strawberry Cheesecake Ice Cream:

To decorate:

 

Peanut Butter and Dark Chocolate Ice Cream:

Strawberry Cheesecake Ice Cream:
In a blender, blend the cottage cheese, xylitol, strawberries and vanilla until smooth.

In a small dish, pour half the mixture and top with extra chopped strawberries. Add the remaining mixture and top with the rest of the chopped strawberries. Sprinkle over the digestive biscuit crumbs and freeze until firm.

Allow to stand at room temperature for 5 - 10 minutes before serving. Decorate with extra strawberries and biscuits.

Peanut Butter and Dark Chocolate Ice Cream:
In a bowl, beat together the cottage cheese and xylitol until smooth and free of crystals. Add the peanut butter and vanilla and mix in.

Lightly spray your ice cream moulds with non-stick spray. Spoon the ice cream into the moulds and tap gently on the surface to release air bubbles. Top up if necessary. Insert ice cream sticks and freeze until firm.

Remove ice cream from the moulds and dip into melted chocolate or simply drizzle the chocolate over. Allow excess chocolate to drip off, then place on a baking sheet and return to the freezer until ready to serve.