Ingredients
Scale
- 2 cups low-fat or full-fat cottage cheese
- 1 cup fresh or frozen blackberries
- 1 scoop (30g) vanilla protein powder
- 2 tablespoons honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- 1/4 cup extra blackberries for topping
Instructions
- Place the cottage cheese, one cup of blackberries, vanilla protein powder, sweetener, and vanilla extract into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no lumps from the cottage cheese remain.
- Pour the blended mixture into a freezer-safe container or a loaf pan. If you like texture in your ice cream, gently fold in the remaining whole blackberries or lightly mash them before stirring them in to create a marbled effect.
- Cover the container with a lid or plastic wrap. Place it in the freezer for about 3 to 4 hours. For the best results, stir the mixture every 45 minutes during the first two hours to break up ice crystals and ensure a creamy consistency.
- Remove the ice cream from the freezer about 10 to 15 minutes before you are ready to eat. Since this protein ice cream is lower in fat than traditional versions, it can get quite firm. Letting it sit at room temperature makes it much easier to scoop.
- Cook Time: 4 hours 10 minutes
- Diet: Gluten-free, Low-Carb