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”
- 2/3 cup 1% reduced sodium cottage cheese lightly rinsed
- 1 cup frozen berries no added sugar
- Puree the cottage cheese with the frozen berries until very smooth.
- Serve with additional berries and a sprig of mint if desired and enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.