Ingredients
Scale
- 2 cups full-fat (4%) cottage cheese
- 2 tablespoons honey or maple syrup (use monk fruit for low carb)
- 1 scoop vanilla or chocolate whey protein powder
- 1 teaspoon pure vanilla extract
- Optional: 1 tablespoon mini sugar-free chocolate chips
- Optional: 1 tablespoon crushed nuts or fresh berries
Instructions
- Place the cottage cheese, sweetener of choice, protein powder, and vanilla extract into a high-speed blender or food processor. Blend on high for about 60 to 90 seconds. You want to ensure the mixture is completely smooth and contains no lumps. The goal is a consistency that looks like thick pancake batter.
- Pour the smooth mixture into a freezer-safe container or back into the original cottage cheese tub. If you are using chocolate chips, nuts, or fruit, fold them in gently with a spatula. Do not blend the mix-ins if you want a chunky texture. Ensure the ingredients are evenly distributed throughout the cream.
- Cover the container with a tight lid or plastic wrap. Place it in the freezer for at least 3 to 4 hours. To prevent it from getting too icy, stir the mixture every 45 minutes for the first two hours. This breaks up ice crystals and maintains a creamy mouthfeel. Remove it from the freezer 5-10 minutes before serving to let it soften slightly.
- Cook Time: 10 minutes (plus 4 hours freezing time)