Description
This chocolate Cottage Cheese Ice Cream is rich, creamy, and loaded with protein. You only need three ingredients and a blender , no ice cream maker required. It’s the perfect guilt-free treat that tastes just like the real thing, without all the sugar and calories.
Ingredients
Units
Scale
- 1 1/2 cups full-fat cottage cheese
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup (or honey, agave, or keto sweetener)
- Optional Add-ins:
- 1 scoop of chocolate or vanilla protein powder
- 1 to 2 tablespoons peanut butter or almond butter
- 1/2 teaspoon vanilla extract
- Handful of chocolate chips, chopped nuts, or fruit
Instructions
- Add the cottage cheese, cocoa powder, and maple syrup to a high-speed blender or food processor.
- Blend until the mixture is completely smooth and creamy, with no visible chunks.
- Taste and adjust sweetness or add-ins if you like.
- Pour the mixture into a loaf pan lined with parchment paper. Smooth the top with a spatula.
- Cover with parchment paper or plastic wrap and freeze for at least 4 hours, or until firm.
- Let it sit at room temperature for 5 to 10 minutes before scooping. Serve and enjoy!
Notes
- Use full-fat cottage cheese for the creamiest texture. Small curd blends smoother and tastes better in dessert recipes.
- Blend it until it’s super smooth. If there are any little lumps left, just scrape the sides and blend again.
- Taste before freezing. If you like it sweeter, add a little more maple syrup or a splash of vanilla.
- Let it thaw for 5 to 10 minutes after freezing so it scoops like real ice cream.
- Want extra flavor? Stir in peanut butter, chocolate chips, or chopped nuts before freezing.
Nutrition
- Calories: 167 kcal
- Sugar: 6g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 25mg