Snickers Protein Ice Cream with Cottage Cheese
Ingredients
- 1-1/2 cups cottage cheese
- 1/4 cup vanilla protein powder
- 1/4 cup almond milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter
- 2 tablespoons maple syrup
- 1/4 cup peanuts
- 3 tablespoons chocolate chips
- 2 teaspoons coconut oil
Instructions
- In an upright blender, food processor, or blender cup, combine 1-1/2 cups cottage cheese, 1/4 cup vanilla protein powder, 1/4 cup almond milk, 3 tablespoons maple syrup, and 1 teaspoon vanilla extract. Blend until smooth and creamy.Pour the mixture into a freezer-safe shallow container and smooth the top with a spatula.
- In a small bowl, mix 1/4 cup peanut butter with 2 tablespoons maple syrup until smooth. Drizzle the peanut butter mixture over the cottage cheese base making thick ribbons.
- Melt 3 tablespoons chocolate chips with 2 teaspoons coconut oil in the microwave in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the ice cream mixture, creating chocolate ribbons.
- Sprinkle 1/4 cup peanuts evenly over the mixture. Gently swirl all the ingredients together with a spoon to maintain separate ribbons of peanut butter and chocolate.
- Freeze for at least 2 hours or until firm.
Video
Notes
Blending Tip: Make sure your cottage cheese is blended until completely smooth to avoid any grainy texture.
Chocolate Chips: You can sprinkle the chocolate chips over the ice cream instead of melting it down with coconut oil. Mini chocolate chips work well for this.
Ice Cream Consistency: For best results, allow the frozen ice cream to thaw on the counter for 10-15 minutes until scoopable.
Did you make this recipe?Please let me know in the comments below how it turned out :)