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–+ servings

Frozen S’mores Protein Ice Cream Sandwiches

Gentle Tummy
Print Recipe

Ingredients
  

  • 18 graham cracker squares
  • 1/2 cup chocolate chips
  • 2 teaspoons coconut oil
  • 2 cups cottage cheese (16oz)
  • 2 scoops protein powder
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 pinches salt

Instructions
 

  • Add 2 cups cottage cheese, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1 scoop vanilla protein powder to a blender or food processor. Blend until completely smooth and creamy, about 1-2 minutes.
  • Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal. Arrange 9 graham cracker squares in a single layer at the bottom of the pan, breaking pieces to fit if needed.
  • Combine 1/2 cup chocolate chips and 1 tablespoon coconut oil in a small glass bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. Pour the chocolate mixture over the graham cracker layer and spread evenly.
  • Spread the cottage cheese mixture evenly over the chocolate layer, smoothing the top with a spatula. Top with the remaining 9 graham cracker squares, pressing gently to adhere.
  • Cover the pan with plastic wrap or foil and freeze for 2-3 hours, or until completely firm. The ice cream will freeze solid, which is normal for cottage cheese-based ice cream. Remove from freezer and let sit at room temperature for 10-15 minutes to soften to the perfect consistency. Cut into squares and serve immediately.

Video

Notes

Blend until completely smooth: Take the extra time to blend the cottage cheese mixture thoroughly—this ensures your ice cream has that creamy, traditional texture without any lumps.
Line your pan well: Use parchment paper with overhang to make removal easy, and don't skip this step or you'll have a tough time getting clean squares.
Don't skip the softening time: Cottage cheese ice cream freezes harder than traditional ice cream, so those 10-15 minutes on the counter are crucial for the perfect texture.
Did you make this recipe?Please let me know in the comments below how it turned out :)