Protein Ice Cream GENIUS
When this recipe for protein ice cream came to me, I felt like I had struck dietitian gold. This is easy as pie, packed with protein and fibre, and makes me feel like I’m eating dessert. Yep, I found a way to make protein ice cream out of cottage cheese and fruit. If that doesn’t sound amazing enough, consider that one serving has just 189 calories but packs 5 grams of fibre and whopping 19 grams of protein! Oh yah!
The only downside to cottage cheese is that it tends to be high in sodium, but I have two tricks to help you mediate that. First, always buy the lowest sodium brand you can find. And two, give it a little rinse in a colander. By rinsing the curds, you will help rinse off some of the excess sodium (which will also help this protein ice cream taste a bit more sweet).
Now, the flavour possibilities are endless with this protein ice cream. You can add a bit more sweetness with your favourite sugar or artificial sweetener (that’s what my fiancé likes). You can add almond butter for a nutty treat, or a little cocoa for a taste of chocolate heaven. You can also try throwing in freeze dried fruit, coconut, or chopped nuts.
You can also make a big batch, by pureeing it up, freezing it into ice cube trays, and then giving it a quick blitz before you want to eat it again.
Let me know what flavour combinations you want to try with this easy protein ice cream.
Berry Cottage Cheese “Ice Cream”
Ingredients
- 2/3 cup 1% reduced sodium cottage cheese lightly rinsed
- 1 cup frozen berries no added sugar
Instructions
- Puree the cottage cheese with the frozen berries until very smooth.
- Serve with additional berries and a sprig of mint if desired and enjoy!
Nutrition
Updated on June 7th, 2017
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Regan says
Hi Abbey what can I replace the cottage cheese with? Not a fan
Abbey Sharp says
Unfortunately I haven’t tested the recipe with anything else. If it’s the taste you don’t like, the ice cream takes on the flavour of the fruit you use so you can’t taste the cottage cheese. And since it’s blended, there’s no curd texture either.
viola e brooks says
why would you look at 30 recipes to use cottage cheese and not like cottage..smh BTY way I tried the pancakes…DELICIOUS!!
Kat McAra says
Frozen berries are meant to be boiled before use. “Since hepatitis A can survive freezing, frozen berries have been linked to several hepatitis A outbreaks in North America in past years.”
https://ca.style.yahoo.com/hepatitis-a-foods-canada-strawberries-symptoms-170012487.html
Abbey Sharp says
Hey Kat, frozen fruit is generally safe to consume as is. There’s a risk of foodborne illness with all produce, so if you would prefer boiling berries then go for it! But as long as you’re staying up to date with any recalls, it’s usually okay.
Lori says
Can you make this with frozen cottage cheese?
Abbey Sharp says
I’ve never tried it, but I think it could work. You might need a bit more liquid so it blends. If you try let me know how it goes!
Heidi says
This looks wonderful!
Is it possible to double or triple the recipe and put it in the freezer to eat the next day? Or would that make it lose its consistency? Thanks.
Abbey Sharp says
I don’t see why not! Try it out and let me know how it goes.
Cass says
So good! I make smoothies using these ingredients, but never thought to make a dessert. I added a couple teaspoons of Torani sugar-free French vanilla syrup, and it was perfect.
Abbey Sharp says
that sounds so good
Sara says
Yummy!
Victoria Ess says
This sounds like such a delicious, healthy snack! I LOVE cottage cheese!
Aarti says
It looks good, can’t wait to try it out myself!
Yuen Ch says
Thanks for sharing, yum!