Ingredients :

• Full-fat cottage cheese — Go for the full-fat version, no hesitation. Reduced-fat versions result in something more watery and less creamy — the fat is what gives you that Italian ice cream texture. The brand doesn’t matter much, but check that there isn’t too much standing water at the bottom of the pot before pouring.
• Frozen fruit — This is the key ingredient that replaces the ice cream maker. Frozen strawberries for the pink version, frozen bananas for the golden version. Fresh fruit? You’ll end up with a smoothie that’s too liquid. The frozen fruit must be frozen solid, taken straight from the freezer at the moment of blending.
• Honey or maple syrup — Both work. Honey brings a floral roundness that pairs well with strawberries. Maple syrup gives a more caramelized note, perfect with banana. One tablespoon is usually enough — taste and adjust before freezing.
• Lemon juice or vanilla extract — Just a few drops to brighten it up. Lemon cuts through the sweetness and wakes up the strawberry flavor. Vanilla rounds out and deepens the banana profile. If you don’t have any, you can skip it without damage.