Last year I came across this blog that had TONS of recipes for protein ice cream, all using different forms of protein powder, milks, etc. I threatened to try them, but just didn't. I also came across some random message board post about using cottage cheese as a base for it then flavoring it. It thought to myself, "SELF: You love Cottage Cheese and this sounds inspiring"!
So today was the day to give it a whirl. Literally.
So I grabbed my food processor (the old one because I was in a hurry & it is lightweight). Off to the kitchen counter I go!
I dumped all ingredients into the processor, hit pulse and after about 1 minute (really), it looked like soft serve perfection.
Into the freezer it went, and after about 1.5-2 hours, it wasn't fully frozen, but enough for me to dive into.
Words cannot express my love for the texture, the flavor & the divinity of this little concoction. I shall in fact be playing around with this one and giving it some depth. I did a basic version, and it worked out. Now let the fun & games begins!
So when everyone else is hoovering their high fat confections, you can feel free to indulge in this amazing treat. How freakin' perfect for after a workout this time of year?
Love, LOVE, LOVEEEEEE!!!!
Here is the recipe & nutritional breakdown.
Peanut Butter Protein Ice Cream
1 500g tub of Fat free Cottage Cheese
3 Tablespoons of PB2
4 small packets of Krisda (stevia)
Little splash of butter flavoring
1 tablespoon chopped raw peanuts, to sprinkle on top
Put first 4 ingredients into a food processor & pulse until it resembles soft serve ice cream, about 1-2 minutes. Scrape into a freezable container, then sprinkle with chopped peanuts. Lick spatula. ;-)
Freeze about 2-3 hours. Dig in. Send me thank you note.
Nutritional info for 1/4 recipe:
Carbs: 8.3 g
Protein: 17.4 grams
Now this is based on the ingredients I used. If your cottage cheese is different, of you use nut butter instead of PB, info will change. It is easy to calculate with any recipe calculator.