High-Protein Cottage Cheese Ice Cream
A simple, 4-ingredient blender ice cream recipe made with cottage cheese, offering a high-protein dessert option with around 20g of protein per cup. Includes tips for achieving a creamy texture and flavor variations.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 6 hr 10 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Low Sugar
Ingredients
Scale
- 16 oz (2 cups) 2% or 4% cottage cheese
- 1/4 cup sweetener (e.g., maple syrup, honey, or sugar-free alternative)
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or non-dairy)
Instructions
- Combine cottage cheese, sweetener, vanilla extract, and milk in a blender.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the mixture into a freezer-safe container.
- Freeze for at least 4-6 hours, or until firm. Stir every hour for the first 2-3 hours for a smoother texture.
- Scoop and serve.
Notes
- For a thicker ice cream, use less milk. For a thinner consistency, add a tablespoon more milk at a time.
- Add mix-ins like chocolate chips, fruit, or nuts after the initial blending and before freezing.
- Flavor variations: Add cocoa powder for chocolate, fruit purees for berry flavors, or spices like cinnamon.
- Ensure your blender can handle frozen ingredients if you plan to blend frozen fruit directly into the mixture.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 30mg
Find it online: https://tastethisplate.com/protein-ice-cream/