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Add cottage cheese, pitted Medjool dates, honey, vanilla extract, and sea salt to a food processor.

Process the ingredients until completely smooth and creamy. This may take 3-5 minutes, scraping down the sides of the food processor as needed, to ensure there are no lumps of cottage cheese or date pieces remaining.

Pour the blended mixture into a freezer-safe container. Cover tightly and freeze for at least 4 hours, or until firm enough to scoop. For best results, freeze overnight.

If the ice cream is too hard directly from the freezer, let it sit at room temperature for 10-15 minutes to soften slightly before scooping.

Serve scoops of the salted caramel ice cream. Optionally, drizzle with additional honey and sprinkle with chopped dates and a pinch of extra sea salt.


Add cottage cheese, pitted Medjool dates, honey, vanilla extract, and sea salt to a food processor.

Process the ingredients until completely smooth and creamy. This may take 3-5 minutes, scraping down the sides of the food processor as needed, to ensure there are no lumps of cottage cheese or date pieces remaining.

Pour the blended mixture into a freezer-safe container. Cover tightly and freeze for at least 4 hours, or until firm enough to scoop. For best results, freeze overnight.

If the ice cream is too hard directly from the freezer, let it sit at room temperature for 10-15 minutes to soften slightly before scooping.

Serve scoops of the salted caramel ice cream. Optionally, drizzle with additional honey and sprinkle with chopped dates and a pinch of extra sea salt.
