Ingredients
Scale
- 1.5 cups Low-fat or full-fat cottage cheese
- 1 scoop Vanilla or Chocolate whey protein powder
- 1 tablespoon Liquid monk fruit or erythritol sweetener
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Unsweetened almond milk (if needed for blending)
- Optional: 5-6 Frozen strawberries or 1 tablespoon sugar-free dark chocolate chips
Instructions
- Place the cottage cheese into a high-speed blender or food processor. Add the sweetener and vanilla extract. Blend on high for about 60 seconds until the mixture is completely smooth and no lumps remain. If the mixture is too thick to move, add a tiny splash of almond milk. The goal is a consistency that looks like thick pancake batter.
- Add the scoop of protein powder to the blender. Pulse several times until the powder is fully integrated. If you are adding fruit or chocolate chips, stir them in by hand now to maintain some texture, or blend them in if you prefer a uniform flavor throughout the ice cream.
- Pour the mixture into a shallow, freezer-safe container. Smooth the top with a spatula. Place the container in the freezer for at least 4 hours. Every hour, give it a quick stir to break up ice crystals and ensure a creamier finish. Remove from the freezer 5-10 minutes before serving to let it soften slightly for the perfect scoop.
- Cook Time: 4 hours 10 minutes