Mango Ginger Ice Cream

Mango Ginger Ice Cream
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Calories 125 cals
Total Fat 2 g
Cholesterol 6 mg
Dietary Fiber 0 g
Sodium 218 mg
Protein 9 g
Total Carbohydrate 21 g

Prep Time: 20 Minutes

Time to Table: 2 Hours 40 Minutes

Serves: 10 (1/2 cup per serving)


  • 3 cups Daisy Cottage Cheese
  • 1 cup mango nectar
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped gingerroot
  • 3/4 cup diced mango


Blend the ingredients in a blender or food processor. Pour the mixture into a 1 1/2-quart or larger ice cream maker. Freeze according to the manufacturer’s directions. For harder ice cream, freeze for 2 to 3 hours before serving in an air-tight plastic container. Alternative method: place the mixture in a large bowl; cover with plastic wrap. Freeze for 45 minutes. Stir vigorously with a rubber scraper; use a whisk or hand beater to break up the frozen sections. Return to the freezer. Continue to check the mixture every 30 minutes, stirring vigorously as it is freezing, until the ice cream is frozen. This method will take 2 to 3 hours. *Nutritional Information based on Daisy Brand Low Fat Cottage Cheese.


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