Description
Make creamy, high protein ice cream with just four simple ingredients using your blender. Get over 20g of protein per serving with this healthy ice cream hack.
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 2 tablespoons sweetener (like monk fruit or erythritol)
- Optional: 1 scoop vanilla protein powder for extra protein
Instructions
- Place the cottage cheese, milk, vanilla extract, and sweetener into a high-speed blender.
- Blend on high until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed.
- If using, add the protein powder now and blend until just combined.
- Pour the mixture into a freezer-safe container, like a loaf pan.
- Freeze for at least 4 to 6 hours, or until firm enough to scoop.
- Let the ice cream sit on the counter for 5 to 10 minutes before scooping to reach the perfect texture.
Notes
- For the creamiest texture, use a full-fat cottage cheese or add 1/4 cup of frozen banana slices before blending.
- If the ice cream is too hard after freezing, let it soften slightly or blend it briefly in a food processor for a soft-serve consistency.
- Add 1 tablespoon of unsweetened cocoa powder for a chocolate protein ice cream.
- For a peanut butter flavor, add 1 tablespoon of peanut butter powder before blending.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 350
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 22
- Cholesterol: 15