Cottage cheese protein ice cream recipe

Ingredients

• 2 cups Cottage Cheese (full‑fat, plain)
• 2 scoops Vanilla Whey Protein Powder (approximately 60 g total)
• 0.5 cup Biscoff Cookies (crushed fine (about 8 cookies))
• 1 cup Milk (whole milk preferred for creaminess; can use almond or oat milk)
• 2 tablespoons Honey (optional sweetener)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 pinch Salt (fine sea salt)

Instructions

1. Gather Ingredients

   Measure out all ingredients and have them within arm’s reach.

   Time: PT5M

2. Blend the Ice‑Cream Base

   Add cottage cheese, milk, whey protein powder, honey, vanilla extract, and a pinch of salt to the blender. Blend on high speed until the mixture is completely smooth, stopping to scrape down the sides as needed.

   Time: PT2M

3. Taste and Adjust Sweetness

   Taste the blended base and add extra honey if you prefer a sweeter dessert.

   Time: PT1M

4. Fold in Crushed Biscoff Cookies

   Transfer the smooth base to a large bowl. Gently fold in the crushed Biscoff cookies until evenly distributed.

   Time: PT3M

5. Package for Freezing

   Spoon the mixture into a freezer‑safe container, smoothing the top with a spatula. Cover tightly.

   Time: PT2M

6. Freeze the Ice Cream

   Place the container in the freezer. After 2 hours, remove and stir vigorously to break up any forming ice crystals, then return to the freezer for the remaining time.

   Time: PT4H

   Temperature: 0°F

7. Serve

   Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in bowls and enjoy.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

50 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g