Do you ever find yourself craving a creamy, decadent dessert but are wary of the calories and sugars that often come with it? This innovative Cottage Cheese Ice Cream recipe provides the perfect solution. Combining the richness of full-fat cottage cheese with the dark allure of Guittard cocoa powder, this ice cream is both nutritious and indulgent. The addition of maple syrup offers a touch of natural sweetness, while the Promix whey isolate enhances the protein content. To take it up a notch, we've introduced natural peanut butter and Guittard milk chocolate chips for an irresistible play on texture and flavor. You can enjoy this dessert either as an ice cream or pudding which is sure to satisfy your sweet tooth without the guilt.
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Cottage Cheese Ice Cream
Ingredients:
16oz. Full fat cottage cheese, Daisy brand
⅓ cup Guittard cocoa powder, cocoa rouge
1 tsp. Vanilla extract
3- 5 Tbsp. maple syrup
1 scoop Promix whey isolate protein powder
¼ to ⅓ cup natural peanut butter
¼ cup or more Guittard milk chocolate chips, chopped into small pieces
Directions:
Place the cottage cheese, vanilla, maple syrup in a high speed blender and mix until smooth. Add the cocoa powder and mix again. Then add the protein powder and blend one last time.
To make ice cream, pour the mixture into the cottage cheese container and drizzle peanut butter over the top. Sprinkle the chocolate chips on top and cover with a piece of parchment paper. Place the lid on top and if you have some sort of insulated bag, place the cottage cheese container into the bag and then into the freezer.
To make pudding, pour the mixture into a storage container and top with a drizzle of peanut butter and a sprinkle of the chocolate chips. This should last 4 or 5 days in the refrigerator.
Enjoy!
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Rockin Robin
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Disclaimer:
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Rockin Robin Cooks