Cottage Cheese Ice Cream
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- CALORIES
- 38g
- PROTEIN
- 33g
- CARBS
- 15g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 400g (1.75 cups) cottage cheese, 2%
- 30g (1 scoop) whey protein, vanilla
- 40g (2 tbsp) honey
- 20g (0.7 oz) dark chocolate, 85%
- 20g (1.5 tbsp) peanut butter
- 1 tsp vanilla, pinch of salt
6 ingredients, each with the gram weight the macros above were computed from.
Method
- Blend the cottage cheese completely on its own for a full 2 minutes, scraping down twice.
- Two minutes sounds excessive and it is not. Any curd left visible becomes an ice crystal you can feel.
- Add the whey, honey, vanilla and salt and blend another 30 seconds until glossy.
- Pour into a shallow container - a wide, thin layer freezes evenly where a deep tub freezes hard at the edges and soft in the middle.
- Freeze 2 hours, then stir hard with a fork to break up the crystals forming at the edges.
- Freeze another 2 hours and stir again. Two stirs is what an ice cream machine would be doing for you.
- Freeze a final hour, then let it sit out 10 min before scooping.
- Melt the chocolate with the peanut butter and drizzle over.
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How Plus worksTip: the two stirs during freezing are not optional. Without them this sets into a solid block rather than something you can scoop.
EquipmentBlender, mixing bowls
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KeepsFreezer 3 weeks. Ten minutes out of the freezer before serving.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.