High-Protein Cottage Cheese Ice Cream

Serves 4 · 10 min prep

Estimate for one serving

• 245 cal
• 28g protein
• 24g carbs
• 5g fat
• 3g fiber

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Ingredients

• 2 cups low-fat cottage cheese
• 2 medium frozen banana chunks
• 2 scoops vanilla protein powder
• 1/4 cup unsweetened almond milk
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 pinch pinch of salt
• 1/4 cup dark chocolate chips

Instructions

1. 1Add the cottage cheese, frozen banana chunks, vanilla protein powder, unsweetened almond milk, maple syrup, vanilla extract, and salt to a high-speed blender.
2. 2Blend on high until completely smooth and creamy, stopping once or twice to scrape down the sides so no curds remain.
3. 3Taste the mixture and adjust sweetness if needed by blending in a little more maple syrup.
4. 4Pour the blended base into a shallow freezer-safe loaf pan or container and smooth the top with a spatula.
5. 5Fold the dark chocolate chips evenly through the mixture so they are distributed without sinking.
6. 6Cover the pan tightly and freeze for at least 3 hours, or until firm enough to scoop but still soft in the center.
7. 7When ready to serve, let the ice cream sit at room temperature for 5 to 8 minutes so it softens slightly for easier scooping.
8. 8Scoop into bowls and serve immediately; leftovers keep covered in the freezer for up to 1 week and can be re-softened briefly before eating.