Welcome to the next episode of Make it mini which is a series that reimagines trending recipes using Le Creusets mini cocottes. Next up is a tropical twist on the viral cottage cheese ice cream. We have scoops of coconut lime and mango for a summery flavor combination and the bottom has a layer of hot honey and toasted coconut. The whole thing is topped with fresh mint, chopped almonds and is served in the Caribbean minis. Perfect treat for the holiday weekend. Like and follow for more!
Here’s how to make it:
“Make it mini” with Le Creuset: a tropical twist on the viral cottage cheese ice cream
Ingredients
For the coconut lime:
- 2 cups full fat cottage cheese
- 1/ 4 cup honey (hot or regular)
- 1/ 2 cup toasted coconut flakes (sweetened or regular)
- Juice from a lime
Mango:
- 2 cups full fat cottage cheese
- 1 cup mango chunks (frozen or fresh)
- 1/ 4 cup honey (hot or regular)
The rest:
- More toasted coconut flakes
- Lime zest
- More hot honey
- Fresh mint
- Chopped almonds
Instructions
- Make your first ice cream flavor: In a blender, add in the cottage cheese, coconut flakes, lime juice, and honey. Blend until creamy and combined.
- Pour the mixture into a loaf pan and top with more toasted coconut and lime zest. Wash the blender and repeat with the second flavor: add cottage cheese, mango, and honey to a blender and mix until creamy and combined. Pour into another loaf pan and top with more toasted coconut. Freeze overnight.
- Remove from the freezer and let thaw slightly so it’s easy to scoop. Add honey and coconut flakes to the bottom of your mini cocotte. Scoop ice cream and then top with fresh mint, more toasted coconut, and chopped almonds. Enjoy!
