High Protein Cottage Cheese Ice Cream

About This Recipe

With 18 grams of protein per scoop, this high protein cottage cheese ice cream is sure to satisfy. Just a few simple ingredients, rich, creamy and delish!

Ingredients

• 1 (16-ounce) container full-fat cottage cheese
• 1 scoop vanilla protein powder (about ¼ cup, optional)
• ¼ cup honey or pure maple syrup
• ¼ cup nut butter of choice: use cashew butter for a neutral flavor (or almond butter or peanut butter)
• ¼ cup chocolate chips (or other mix-ins of choice)

Instructions

1. In a high speed blender or food processor, blend the cottage cheese, protein powder, honey, and nut butter until smooth.
2. If using an ice cream maker, proceed according to your manufacturer's instructions (for my Ninja Creami, that means freezing the batter for 24 hours and waiting to add the chocolate chips). Or if you are not using an ice cream maker, stir in the chocolate chips, then transfer to a loaf pan.
3. If using a loaf pan: freeze until hard, at least 4 hours. Let soften up a bit at room temperature prior to serving.
4. If using an ice cream maker: Spin according to your machine's instructions. (For a Ninja Creami, use the “Lite Ice Cream Setting.” Make a hole down the center and the chocolate chips. Spin on the “Mix-Ins” setting. If it’s firmer than you would like, add about 1 tablespoon milk and respin once more.)