Easy Funfetti Cottage Cheese Ice Cream Recipe
This Easy Funfetti Birthday Cake Cottage Cheese Ice Cream is a delightful and healthier twist on classic birthday cake ice cream. Combining a quick microwave funfetti mug cake with creamy cottage cheese ice cream swirled with vibrant blue frosting and playful sprinkles, this recipe is perfect for a festive treat that’s packed with protein and flavor. Ready in just a couple of hours, it’s an ideal no-churn frozen dessert that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 2 minutes (microwaving cake)
- Total Time: 2 hours 15 minutes (including freezing time)
- Yield: 6 servings
- Category: Dessert
- Method: Microwaving with no-churn freezing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Funfetti Mug Cake
- 1 egg
- 1/3 cup almond flour
- 2 tablespoons cane sugar
- 1 teaspoon light olive oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 2 pinches salt
- 2 teaspoons sprinkles
Blue Frosting
- 2 tablespoons butter
- 2/3 cup powdered cane sugar
- 2 teaspoons almond milk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 8 drops blue food coloring
Cottage Cheese Ice Cream Base
- 1 1/2 cups cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prepare the Funfetti Mug Cake: In a small bowl, whisk together the egg, cane sugar, vanilla extract, and oil until well combined. Add almond flour, baking powder, salt, and sprinkles, mixing until the batter is smooth. Spray the inside of a microwave-safe mug with non-stick spray, pour in the batter, and top with a pinch of extra sprinkles. Microwave on high for 1 minute 30 seconds to 1 minute 50 seconds, or until the cake is set. Carefully remove the cake from the mug onto a plate and place it in the freezer to cool rapidly.
- Make the Blue Frosting: In a small bowl, combine butter, powdered cane sugar, almond milk, vanilla extract, salt, and blue food coloring. Mix until the frosting is smooth and creamy. Add a bit more milk if necessary to achieve a consistency soft enough to fall off a spatula.
- Blend the Cottage Cheese Ice Cream Base: Using a high-speed blender, food processor, or immersion blender, blend together the cottage cheese, maple syrup, vanilla extract, and salt until completely smooth and creamy.
- Assemble and Freeze the Ice Cream: Pour the blended cottage cheese mixture into a freezer-safe shallow bowl or loaf pan. Drop dollops of the blue frosting onto the mixture and gently swirl it with a spatula. Cut the cooled funfetti mug cake into cubes and gently fold them into the ice cream base along with a few extra sprinkles. Cover the container and freeze for at least 2 to 3 hours, or until firm.
- Serve: Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping and serving.
Notes
- Use almond milk or another milk alternative to keep the recipe dairy-light.
- Microwave times may vary depending on the wattage; monitor the cake to avoid overcooking.
- For extra fun, try using different colored sprinkles or food coloring.
- If you prefer a sweeter ice cream, adjust the maple syrup quantity accordingly.
- Ensure the cake is fully cooled before folding into the ice cream to prevent melting.
