Infusing your summer dessert lineup with something refreshing and nutritious has never been easier. This High Protein Ice Cream, centered around cottage cheese, is a fantastic way to enjoy a creamy treat without compromising on health. Simple, balanced, and made with just three main ingredients, it’s an ideal option for a quick and wholesome dessert.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Servings: 4
Why You’ll Love This Recipe
- Minimal ingredients for maximum taste and nutrition.
- Easy to customize with your favorite fruits.
- High in protein, making it a guilt-free treat.
- No ice cream maker required.
Ingredients
- 2 cups 2% cottage cheese (500g container): Provides creaminess and protein. Use full-fat for even richer texture.
- 1 cup fruit (of choice): Adds natural sweetness and freshness. Berries, mangoes, or peaches work well.
- 1-3 tbsp honey (depending on sweetness preference): Natural sweetener; adjust to taste. Maple syrup can be a substitute.
- 2 tsp vanilla extract: Enhances the overall flavor with a warm, sweet aroma. Almond extract can be an alternative.
- 1.5 medium bananas: Adds creaminess and natural sweetness. Make sure they are ripe for best results.
How to Make It
Step 1: Blend Ingredients
In a high-powered blender or food processor, combine the cottage cheese, your choice of fruit, honey, vanilla extract, and bananas. Blend until the mixture is completely smooth and there are no visible chunks. This ensures a consistent texture that resembles traditional ice cream.
Step 2: Freeze the Mixture
Pour the blended mixture into a freezer-friendly container with a tight-fitting lid. Smooth the top with a spatula to avoid air pockets. Cover and let it freeze for at least 4 hours, or until it’s firm all the way through. This step allows the mixture to set into a scoopable ice cream consistency.
Step 3: Scoop and Serve
Once frozen, run an ice cream scoop under warm water to make scooping easier. Serve the ice cream immediately and enjoy its creamy texture. If it’s too hard, let it sit at room temperature for a couple of minutes to soften slightly.
Recipe FAQs
Can I use frozen fruit instead of fresh?
Yes, using frozen fruit is perfectly fine and can even help the mixture freeze more quickly. Just be sure to blend it thoroughly for a smooth consistency.
How long can I store this ice cream?
You can store this ice cream in the freezer for up to two weeks. For the best texture, let it thaw for a few minutes before serving after it has rested in the freezer overnight.
Is there a vegan option for this recipe?
For a vegan version, substitute the cottage cheese with a plant-based yogurt or silken tofu and replace honey with agave nectar or another vegan-friendly sweetener.
