Ingredients
Scale
- 16 oz Full-fat cottage cheese (4% milkfat recommended for creaminess)
- 2 tbsp Pure maple syrup or honey
- 1 tsp Vanilla extract
- 1 scoop Vanilla or unflavored whey protein powder (optional)
- 1/4 cup Dark chocolate chips
- 1/4 cup Fresh strawberries, diced
- A pinch of sea salt
Instructions
- Place the cottage cheese, maple syrup, vanilla extract, and protein powder into a high-speed blender or food processor. Blend on high for about 60 seconds until the mixture is completely smooth and no lumps remain. You want a consistency that looks like thick pancake batter.
- Pour the smooth mixture back into the cottage cheese container or a shallow, freezer-safe dish. Fold in the dark chocolate chips and diced strawberries with a spatula. Ensure the mix-ins are evenly distributed throughout the cream so every bite has a bit of texture.
- Cover the container with a lid or plastic wrap. Place it in the freezer for about 2 to 4 hours. For the best results, take it out every 45 minutes and give it a quick stir to prevent large ice crystals from forming. Stop freezing once it reaches a soft-serve consistency.
- Remove the container from the freezer about 5 to 10 minutes before you are ready to eat. Use an ice cream scoop to serve the mixture into bowls. Garnish with more fresh fruit or a drizzle of nut butter if desired. Enjoy your high-protein breakfast immediately!
- Cook Time: 4 hours 10 minutes