Creamy High-Protein Ice Cream Recipe

Ingredients

• 2 cups Raw Cream (grass‑fed, unpasteurized, from Miller's Biofarm)
• 2 cups Cottage Cheese (raw cottage cheese made from raw milk, pint size)
• 4 large Egg Yolks (pastured, corn‑ and soy‑free eggs)
• 0.5 cup Maple Syrup (local Pennsylvania maple syrup)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 0.5 tsp Celtic Sea Salt (fine sea salt)
• 0.25 tsp Ground Cinnamon (freshly ground)

Instructions

1. Gather and Measure Ingredients

   Measure 2 cups raw cream, 2 cups raw cottage cheese, 4 egg yolks, ½ cup maple syrup, 1 tsp vanilla extract, ½ tsp sea salt, and ¼ tsp ground cinnamon. Separate the egg whites into a small bowl for later use.

   Time: PT5M

2. Combine Base Ingredients

   In the stainless steel mixing bowl, whisk together the raw cream, egg yolks, maple syrup, vanilla extract, sea salt, and ground cinnamon until the mixture is smooth and slightly pale.

   Time: PT5M

3. Add Cottage Cheese

   Add the 2 cups of cottage cheese to the bowl. Gently whisk just until the cheese is incorporated, leaving a few small curds for texture.

   Time: PT3M

4. Chill the Mixture

   Cover the bowl and refrigerate the mixture for 30 minutes. This helps the flavors meld and ensures a smoother churn.

   Time: PT30M

   Temperature: 4°C

5. Prepare Ice Cream Maker

   Ensure the ice‑cream maker’s freezer bowl has been frozen for at least 24 hours. Assemble the machine according to the manufacturer’s instructions.

   Time: PT2M

6. Churn the Ice Cream

   Pour the chilled mixture into the ice‑cream maker and churn for about 20 minutes, or until the ice cream reaches a soft‑serve consistency and pulls away from the sides of the bowl.

   Time: PT20M

7. Freeze (Optional for Firm Texture)

   Transfer the churned ice cream to an airtight container, smooth the top, and place in the freezer for 2 hours if you want a scoopable, firm texture.

   Time: PT2H

8. Serve

   Scoop the ice cream into bowls, sprinkle a pinch of extra cinnamon if desired, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

880

Protein

12 g

Carbohydrates

20 g

Fat

45 g

Fiber

0 g