Creamy High-Protein Frozen Treat

This protein-packed cottage cheese ice cream transforms humble ingredients into a luxurious frozen treat that satisfies sweet cravings while keeping nutrition in check. With just five pantry staples and minimal effort, you can create a guilt-free dessert that rivals premium store-bought varieties but with impressive health benefits.

I discovered this recipe during a summer health challenge when I was craving something sweet but didn't want to derail my nutrition goals. The first spoonful convinced me I'd found the perfect balance of indulgence and wellness.

Ingredients

• Cottage cheese full fat varieties create the creamiest texture and provide the protein foundation
• Unsweetened cocoa powder adds rich chocolate flavor without excess sugar
• Peanut butter contributes healthy fats and a delicious nutty dimension
• Maple syrup natural sweetener that can be adjusted to taste
• Overripe banana provides natural sweetness and helps create smooth texture
• Milk just enough to get the blender working properly

Step-by-Step Instructions

Blend the base

Combine cottage cheese, cocoa powder, peanut butter, maple syrup, and banana in your blender. Process until completely smooth with no remaining cottage cheese curds visible. This initial blend ensures the mixture freezes with a consistent texture throughout.

Freeze the mixture

Pour the blended base into ice cube trays. This clever method creates perfectly portioned frozen pieces that will be easier to re-blend later. Freeze for at least 4 hours or until completely solid.

Create the soft serve

Return the frozen cubes to your blender and add just enough milk to get the blades moving. Blend until you achieve a smooth, soft-serve consistency. The trick is adding milk gradually you want just enough to create creaminess without making it too thin.

Save

The cottage cheese is truly the secret weapon here. I was skeptical about using it in a sweet application, but it creates a remarkably creamy base while adding impressive nutrition. My fitness-minded friends are always shocked when I reveal the main ingredient.

Flavor Variations

This base recipe is incredibly versatile. Skip the cocoa powder and try vanilla extract with fresh berries for a fruity version. Almond butter can replace peanut butter for a different flavor profile. Add cinnamon and a dash of nutmeg for a warm spice note that pairs beautifully with the banana.

Make-Ahead Tips

The frozen cubes can be stored in freezer bags for up to a month after initial freezing. This makes it convenient to prepare a large batch and enjoy single servings whenever cravings strike. Simply take out your desired portion and blend with milk as directed.

Texture Troubleshooting

If your ice cream turns out too soft after blending, transfer it to a freezer-safe container and chill for an additional hour for a more scoopable consistency. Conversely, if it becomes too firm, let it sit at room temperature for 5-10 minutes before serving. The exact texture depends on your blender power and freezer temperature.

Save

Recipe FAQs

→ Can I use low-fat cottage cheese instead of full-fat?

While you can use low-fat cottage cheese, full-fat is recommended for the creamiest texture. Low-fat versions will produce a slightly icier result, but will still work in the recipe. You might want to add a bit more peanut butter to compensate for the reduced fat content.

→ How long does this ice cream keep in the freezer?

The frozen mixture can be stored in the freezer for up to 1 month in an airtight container. For best texture, store as frozen cubes and blend fresh when ready to eat, as this creates the ideal soft-serve consistency.

→ Can I make this without banana?

Yes, you can substitute the banana with other sweeteners and thickeners. Try using 2-3 dates, half an avocado, or a quarter cup of frozen mango or berries instead. You may need to adjust the sweetener accordingly.

→ What milk alternatives work best for blending?

Any milk works well for blending - almond, oat, coconut, soy or dairy milk. Choose based on your dietary preferences. Creamier milk alternatives like coconut or oat milk will produce a richer final texture.

→ How can I add more flavor variations?

This base recipe is highly adaptable. Try adding vanilla extract, cinnamon, berries, chopped nuts, chocolate chips, or cookie pieces. You can also swap the cocoa powder for matcha powder or instant coffee for different flavor profiles.

→ Why do my blended ice cubes turn too liquid?

If your blended mixture becomes too soft, use less milk during blending or return the blended mixture to the freezer for 30-60 minutes to firm up to a scoopable consistency. Using pre-chilled milk can also help maintain the cold temperature.