Cottage Cheese & Raspberry ‘Ice Cream’ Bites

Cook Time 10 minutes prep plus overnight freezing

Servings 6-8

Ingredients

400g cottage cheese

200g raspberries

¼ cup thickened cream

2 tbsp maple syrup (or to taste)

100g white chocolate, finely chopped

100g Digestive biscuits, finely chopped

Mint, to serve

Method

In a food processor or high-speed blender, blitz together the cottage cheese, raspberries, thickened cream and maple syrup until smooth.

Gently fold in the white chocolate and digestive biscuits and place ice cream into a freezer-safe container.

Freeze for 4 hours or overnight until completely frozen. Defrost for 15 minutes before demoulding from container. Roughly chop and serve with mint.