High-Protein Snickers Ice Cream with Cottage Cheese in a Blender!

Ingredients

• 1.5 cups Cottage Cheese (low‑fat, plain)
• 0.25 cup Vanilla Protein Powder (whey or plant‑based vanilla flavored)
• 0.25 cup Almond Milk (unsweetened)
• 3 tbsp Maple Syrup (pure maple syrup)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 0.25 cup Peanut Butter (natural creamy, no added sugar)
• 1 tsp Coconut Oil (melted, for chocolate)
• 3 tbsp Chocolate Chips (semi‑sweet or dark chocolate chips)
• 2 tbsp Peanuts (roasted, unsalted, chopped)

Instructions

1. Blend the Ice‑Cream Base

   Add 1½ cups cottage cheese, ¼ cup vanilla protein powder, ¼ cup almond milk, 3 tbsp maple syrup and 1 tsp vanilla extract to the blender. Blend on high until completely smooth.

   Time: PT2M

2. Spread the Base in a Dish

   Pour the blended mixture into a shallow freezer‑safe dish and spread evenly with the spatula.

   Time: PT1M

3. Prepare Peanut‑Butter Swirl

   In a small bowl, mix ¼ cup natural peanut butter with 2 tbsp maple syrup until smooth.

   Time: PT2M

4. Melt Chocolate

   Combine 3 tbsp chocolate chips with 1 tsp coconut oil in a microwave‑safe bowl. Microwave in 20‑second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT3M

5. Add Swirls and Toppings

   Drizzle the peanut‑butter mixture over the base, then pour the melted chocolate on top. Sprinkle the chopped peanuts over everything and use a spatula to gently swirl the ribbons.

   Time: PT2M

6. Freeze Until Set

   Cover the dish with plastic wrap or a lid and place it in the freezer for at least 3 hours, or until firm.

   Time: PT3H

   Temperature: 0°F

Nutrition Facts

Calories

290

Protein

12 g

Carbohydrates

15 g

Fat

14 g

Fiber

1 g