Creating this high-protein ice cream requires just two base ingredients! It boasts a rich, creamy texture and is loaded with protein, and even more so if you add protein powder like this one! While various adaptations exist, the core components are straightforward: cottage cheese and honey blended up and frozen. The rendition I’m presenting includes dark cacao powder and vanilla protein powder, resulting in a decadent combination with 45 grams of protein per half pint and plenty of trace minerals from the dark cacao.
Ingredients for Protein Ice Cream
- 1 cup (half a pint) of full-fat cottage cheese
- 1 tablespoon of pure honey
- 1 tablespoon of dark cacao powder (optional)
- 1 scoop of vanilla protein powder (optional)
Step-by-Step Recipe: Making Protein Ice Cream at Home
Step 1: Preparation:
Blend cottage cheese, honey, cacao, and protein powder with a hand mixer, food processor, or high-speed blender until combined.
Step 2: Freezing:
Transfer the cottage cheese ice cream mixture to the original container or a freezer-safe dish. Place it in the freezer for approximately 4 hours or until firm.
Step 3: Serving:
Remove the ice cream from the freezer and allow it to thaw for 5-10 minutes until scoopable. Use an ice cream scoop to serve in bowls and enjoy.
Optional: I like the ice cream with chunky bits of cottage cheese in there, which is why I use the hand mixer. But you could also blend it in a food processor or blender to make it smooth like this.
Serving Suggestions
- Spoon the ice cream into a bowl or cone and savor it just like any other ice cream treat.
- Try different toppings, such as fruit, nuts, or a drizzle of chocolate sauce.
- Create layers of ice cream with fresh fruit, yogurt, or whipped cream for a visually pleasing parfait.
- Sandwich a scoop of ice cream between two cookies or waffles for an ice cream sandwich!
Flavor Variations: Customize Your Protein Ice Cream
There are so many things you can do with this ice cream, but keep in mind it may affect the caloric value and protein/sugar levels.
- For a fruity twist, blend your preferred frozen fruits, such as strawberries, blueberries, bananas, mango, or peaches. Consider swirling in some favorite jam or jelly!
- To add a nutty touch, add your favorite chopped nuts. You could also add peanut or other nut butter and chocolate chips!
- For a spiced flavor, add cinnamon, nutmeg, cardamom, or pumpkin spice for a warm and comforting taste.
- To infuse a coffee flavor, mix in a shot of espresso or a spoonful of instant coffee powder.
- For vanilla goodness, incorporate vanilla bean paste or a ¼ teaspoon of vanilla extract.
- To create a strawberry cheesecake blend, mix in frozen or fresh strawberries and crushed graham crackers!
Watch the Video Version Here:
Related Recipes
Chocolate Coconut Milk Ice Cream
Chocolate Milk Vanilla Bean Ice Cream
Banana Coconut Raw Vegan Ice Cream
FAQs
Yes, you can use any type of protein powder for this recipe. Whey protein is commonly used because it blends well, but you can also use plant-based protein powders like pea or soy protein if you prefer.
Homemade protein ice cream can last in the freezer for up to two weeks. To maintain its texture, store it in an airtight container and allow it to soften for a few minutes at room temperature before serving.
Yes, there are vegan options for making protein ice cream. Use a plant-based protein powder, non-dairy milk (like almond or coconut milk), and a natural sweetener such as agave or maple syrup. Without the cottage cheese, though, it won’t be as high in protein.
How to Make Protein Ice Cream (Under 320 Calories)
Ingredients
- 1 cup (half a pint) of full-fat cottage cheese
- 1 tablespoon of pure honey
- 1 tablespoon of dark cacao powder (optional)
- 1 scoop of vanilla protein powder (optional)
Instructions
Step 1: Preparation:
Blend cottage cheese, honey, cacao, and protein powder with a hand mixer, food processor, or high-speed blender until combined.
Step 2: Freezing:
Transfer the cottage cheese ice cream mixture to the original container or a freezer-safe dish. Place it in the freezer for approximately 4 hours or until firm.
Step 3: Serving:
Remove the ice cream from the freezer and allow it to thaw for 5-10 minutes until scoopable. Use an ice cream scoop to serve in bowls and enjoy.
Optional: I like the ice cream with chunky bits of cottage cheese in there, which is why I use the hand mixer. But you could also blend it in a food processor or blender to make it smooth like this.
Nutrition Facts
- Serving Size: 250g
- Calories: 319
- Sugar: 23g
- Fat: 7g
- Carbohydrates: 28g
- Protein: 45g
Leave a Comment