Vanilla Bean Cottage Cheese Ice Cream
A silky vanilla cottage cheese ice cream with 20g of protein per serving — made with a unique blend-freeze-blend technique for a scoopable texture.
20g protein / serving
320 kcal / serving
15 min
Serves 1
Recipe from YouTube by Tatiana Chizganova
Ingredients
- full-fat cottage cheese1 cup (250 g)
- Greek yogurt1/2 cup (125 g)
- heavy cream1/3 cup (80 g)
- powdered allulose or other sweetener2 tbsp (40 g)
- vanilla extract1 tsp
Method
1. Add the cottage cheese, Greek yogurt, heavy cream, sweetener, and vanilla extract to a blender and blend until completely smooth.
2. Pour the mixture onto a parchment-lined baking sheet and spread into a thin, even layer about 1–2 cm thick.
3. Freeze until completely solid, about 1–2 hours.
4. Break the frozen sheet into chunks and blend again until smooth and creamy, pausing to scrape down the sides.
5. Serve immediately as soft-serve, or transfer to a container and freeze for 1 more hour for a firmer, scoopable texture.