Pages

Sunday, July 10, 2011

Peanut Butter Protein Ice Cream

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!!!!

Cheers,
Wendy










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:

Calories: 126
Fat: 2.1g
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.
Posted by at

7 comments:

  1. KristyJuly 10, 2011 at 3:41 PM

    If you're someone who doesn't love cottage cheese, or even like it at all, will I still like this? Or does the PB2 cover the taste?

    ReplyDelete
  2. Wendy KennedyJuly 10, 2011 at 3:45 PM

    OK...no, there is ZERO cottage cheese taste. If you have ever tried PB cheesecake batter (I lick the spatula, ok??), then this tastes just like it. You need to trust me on this one. Try it.

    ReplyDelete
  3. tinkerbell_joDJuly 10, 2011 at 3:50 PM

    Ok, where do you buy PB2? I haven't looked yet but would love to save myself driving around everywhere with 3 kids in tow

    ReplyDelete
  4. TakinBackMyLifeJuly 10, 2011 at 3:55 PM

    Thank, thank, thank you!! I will let you know how this goes after the gym tomorrow evening :)-Wendy Dawn

    ReplyDelete
  5. Wendy KennedyJuly 10, 2011 at 4:18 PM

    I get the PB2 from https://www.thelowcarbgrocery.com/catalog/login.php?osCsid=282c0620ea7247682ffe83f20d0dc95c. Super fast shipping!

    ReplyDelete
  6. HeatherJuly 22, 2011 at 8:03 PM

    so insanely good! I made with both the reg PB2 and the choc PB2. In the choc I added some espresso powder and an extra tablespoon or 2 of dark cocoa.

    ReplyDelete
  7. Wendy KennedyJuly 25, 2011 at 8:31 PM

    I know Heather! Easy to switch up flavors, too!! I am glad you liked it! Cheers, Wendy

    ReplyDelete

Subscribe to: Post Comments (Atom)