Frozen Chocolate Malted Cheesecake
Here is yet another variation on that frozen dessert recipe I have been playing around with. This is the recipe with cottage cheese as the base and any number of add-ins for different versions. I have already made a cherry- strawberry “cheesecake” and a lemon curd one, too.
This chocolate one came out very nice. I might experiment with adding other flavors later or maybe freezing it in Popsicle molds.
Another idea is to pour the mixture in a graham cracker pie crust, rather than crumbling the crackers in the dessert. I could see that working nicely. Maybe even put graham cracker crust in muffin tins…..
They are so simple to make and require just a food processor to blend the ingredients together. No ice cream machine is needed. I called them cheesecakes because that is what they reminded me of.
You can “fatten” them up a little by adding 1/2 cup of whipping cream, but they are nice and creamy without. I also used sugar to sweeten so far, but you could use any sweetener you prefer. So here is the recipe for my latest version of what might be my favorite frozen dessert this summer.
Frozen Chocolate Malted Cheesecake
1 (28 oz.) carton of cottage cheese
¾ c. chocolate syrup
¾ c. malted milk powder
Sugar to taste, I used about ½ cup
1 T. vanilla extract
5-9 graham crackers, crumbled depending on your preference
Combine first 5 ingredients in a food processor or blender until very smooth. Taste to see if you want to add more sugar. Pour into a 2 quart bowl and stir in the crushed crackers. Place mixture in a freezer safe container that has a lid. Affix the lid and freeze. Makes 5-6 cups.
Note: I could see a lot of possible variations for this recipe. I used cinnamon graham crackers, but it might be fun to use chocolate graham crackers or crushed up chocolate sandwich cookies. You could add some instant coffee powder or mint extract. Perhaps some chopped chocolate. Have some fun with this recipe.
Frozen Lemon Cheesecake
This is a great summertime dessert. It is refreshing and very easy to make. No special equipment, other than a blender or food processor. No ice cream maker required. The result is sweet and creamy with just enough lemony tang.
Not too long ago I posted a recipe using cottage cheese to make a frozen dessert. I couldn’t call it ice cream, so I called it a frozen cheesecake. It kind of reminded me of cheesecake. The first was made with cherries and strawberries, but I wanted to try new variations. I have also made it with blackberry jam and another version with chocolate syrup and malted milk powder. Those recipes will be posted soon.
This is my lemon cheesecake version. It is a combination of cottage cheese and lemon curd, with a few other ingredients. Crumbled graham crackers are stirred in before freezing. It may be my favorite variation so far. I used homemade lemon curd, but you could use a jar of store bought. The recipe for the lemon curd is below the cheesecake recipe.
So here is the recipe.
Frozen Lemon Cheesecake
1 (28 oz.) carton of cottage cheese
Sugar to taste, I used about ½ cup
1 recipe lemon curd- recipe follows, or 2 cups store bought lemon curd
2-4 T. lemon juice
1 T. vanilla extract
6-9 graham crackers, crumbled
Combine first 5 ingredients in a food processor or blender until very smooth. Taste to see if you want to add more sugar or lemon juice. Pour into a 2 quart bowl and stir in the crushed crackers. Place mixture in a freezer safe container that has a lid. Affix the lid and freeze. Makes 5-6 cups.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan, combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than cook over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
