Snickers Protein Ice Cream with Cottage Cheese Recipe

Ingredients

• 1.5 cups Cottage Cheese (full‑fat for maximum creaminess)
• 0.25 cup Vanilla Protein Powder (plant‑based vanilla flavor)
• 0.25 cup Almond Milk (unsweetened)
• 3 tbsp Maple Syrup (natural sweetener for the base)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.25 cup Natural Unsweetened Peanut Butter (smooth, no added sugar)
• 2 tbsp Maple Syrup (for sweetening the peanut butter ribbon)
• 3 tbsp Chocolate Chips (semi‑sweet)
• 1 tsp Coconut Oil (helps melt chocolate smoothly)
• 0.25 cup Roasted Unsalted Peanuts (roughly chopped for topping)

Instructions

1. Measure Cottage Cheese Base

   Measure 1½ cups of full‑fat cottage cheese and place it in the blender.

   Time: PT5M

2. Add Remaining Base Ingredients and Blend

   Add ¼ cup vanilla protein powder, ¼ cup unsweetened almond milk, 3 Tbsp maple syrup and 1 tsp vanilla extract. Blend on high for about 30 seconds until completely smooth.

   Time: PT1M

3. Transfer to Freezing Dish

   Pour the smooth mixture into a shallow dish (about 1‑inch deep) for faster freezing.

   Time: PT1M

4. Prepare Peanut Butter Ribbon

   In a small bowl combine ¼ cup natural unsweetened peanut butter with 2 Tbsp maple syrup. Stir until fully incorporated.

   Time: PT2M

5. Swirl Peanut Butter Into Ice Cream Base

   Drop spoonfuls of the peanut‑butter mixture onto the surface of the cottage‑cheese base and use a spatula to create wide ribbons, being careful not to over‑mix.

   Time: PT2M

6. Melt Chocolate Chips

   Combine 3 Tbsp chocolate chips with 1 tsp coconut oil in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until smooth (about 2 minutes total).

   Time: PT2M

7. Drizzle Chocolate Over Ice Cream

   Using a spatula or spoon, drizzle the melted chocolate over the surface, aiming for thin strands rather than large clumps.

   Time: PT1M

8. Add Peanut Topping and Final Swirl

   Sprinkle the remaining ¼ cup chopped peanuts over the top, then gently swirl the chocolate and peanut‑butter ribbons together with the spatula.

   Time: PT2M

9. Freeze Until Firm

   Place the dish in the freezer. Freeze for 2–4 hours, or until the ice cream is firm enough to scoop.

   Time: PT3H

10. Serve

    Remove from freezer and let sit at room temperature for 10–15 minutes to soften slightly. Scoop and enjoy!

    Time: PT10M

Nutrition Facts

Calories

300

Protein

16g

Carbohydrates

19g

Fat

16g

Fiber

1g