Ingredients

1 (16-ounce) container Kemps 4% Milk Fat Cottage Cheese

¼ cup light corn syrup or honey

¼ teaspoon vanilla

5 (½ cup) chocolate sandwich cookies, broken into bite-sized pieces

How to

1. Combine cottage cheese, light corn syrup and vanilla in blender or food processor. Blend on high, stopping and scraping sides as needed, until mixture is silky and smooth (1 minute).  By hand, gently stir in cookie pieces.
2. Pour into 4-cup freezer-safe plastic food container. Freeze for at least 4 hours until frozen.
3. To serve, let ice cream sit at room temperature 20 to 30 minutes before scooping.