High-Protein Ice Cream
⏱ 10 min + freezing💪 30g protein per serving🔥 ~290 cal🍽 2 servings
The reason homemade protein ice cream usually comes out as a solid brick is fat content: without enough fat, water crystallizes hard. Full-fat cottage cheese and a tablespoon of nut butter solve it, and blending twice during the freeze keeps the texture scoopable.
Ingredients
- 2 cups full-fat cottage cheese
- 2 scoops (about 60g) vanilla protein powder
- 3 tbsp maple syrup
- 1 tbsp almond butter
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup mini chocolate chips
Instructions
- Blend the cottage cheese, protein powder, maple syrup, almond butter, vanilla, and salt for a full 2 minutes, scraping the sides twice. It must be completely smooth.
- Fold in the chocolate chips by hand.
- Pour into a loaf pan or freezer-safe container and freeze for 90 minutes.
- Scrape it back into the blender and blend again for 30 seconds, then refreeze for another 90 minutes. This second blend is what prevents iciness.
- Let it sit at room temperature 5 to 10 minutes before scooping.
Tips
- Full fat cottage cheese only. Low-fat versions freeze rock hard, no exceptions.
- If you have a Ninja Creami, skip the double-blend and just run the standard ice cream cycle.
- Store it in a shallow wide container rather than a deep one. It refreezes more evenly.
FAQ
- Can I taste the cottage cheese?
- Not once it is fully blended and frozen. The tang reads like a frozen yogurt note.
- How long does it keep?
- Two weeks frozen, though the texture is best in the first three days. After that let it thaw longer before scooping.
- Can I use Greek yogurt instead?
- Yes, but it freezes harder and tangier. Cottage cheese has more fat and blends creamier.
