Lemon Ice Cream

Wash the lemon well and finely grate a little of the zest, using only the yellow part. Then squeeze the amount of juice you need.

In a suitable container, add the cottage cheese, sour cream, honey, vanilla protein and lemon juice. Blend with a blender or immersion blender until smooth and creamy. Add the grated lemon zest and stir.

Taste the mixture and add a little more honey for sweetness or lemon juice for a stronger citrus flavor if needed.

Transfer the mixture to a container with a lid and freeze for a few hours until set. For a creamier texture, stir the ice cream 1–2 times during the first few hours of freezing to limit ice crystals.

Take the ice cream out of the freezer and leave it at room temperature for 5–10 minutes. Once it softens slightly, scoop it into bowls.