High Protein Cottage Cheese Ice Cream
You only need a few simple ingredients to make this viral DIY ice cream that can be made in a blender or food processor. This ice cream is super creamy, thick and packed with over 20 grams of protein! I created a u0022strawberry cheesecakeu0022 flavour, but there are endless possibilities of flavour when it comes to toppings for this High Protein Cottage Cheese Ice Cream.
Ingredients
- 15 oz Whole Milk Cottage Cheese
- 1/4 Cup Maple Syrup
- 1 Cup Strawberries
- 1/4 Cup Graham Crackers, crushed
- + Any Other Toppings of Choice :)
Instructions
- In a food processor, add the cottage cheese and maple syrup, blend until smooth and no lumps appear.
- Once the cottage cheese is smooth, add the strawberries and blend again until they are blended into the cottage cheese mixture completely.
- Transfer the cottage cheese mixture to a freezer safe container.
- Add crushed graham cracker pieces over top of the ice cream and incorporate well. Freeze for 2-4 hours or until the ice cream reaches your desired ice-cream consistency. *(see notes)
- Thaw the ice cream for at least 5 minutes before scooping and serving. Enjoy with more fresh strawberries and graham crackers on top! :)
Video
Notes
u003cliu003e* If you blend the cottage cheese with frozen strawberries you will get a u0022soft serveu0022 like texture and can definately eat it just like that if you prefer. If you like a more u0022hard ice creamu0022 consistency, then freeze the ice cream for 2-4 hours until it is hard. u003c/liu003e
Nutrition
Calories: 300kcal
Tried this recipe?Let us know how it was!