Fat cottage cheese (I had 25% of the market, in my opinion) — 200g Milk — 50 ml Condensed milk boiled — 0.5 cans
Preparation: 1. Using a blender, beat cheese and condensed milk until smooth. 2. Add milk and stir thoroughly again 3. Curd decomposes into silicone molds. 4. And put in the freezer for 4-5 hours. 5. Take out the ice cream from the molds.