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–+ servings

Cottage Cheese Protein Churro Ice Cream

This creamy frozen dessert delivers rich sweetness with a satisfying crunch. It is an irresistible treat the whole family will love.
Cottage Cheese Protein Churro Ice Cream
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 367 kcal
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Ingredients  

For the Cinnamon Sugar Crisps

  • 2 Flour Tortillas (8-inch)
  • 1 tbsp Melted Butter
  • 2 tbsp Granulated Sugar
  • 1 tsp Ground Cinnamon

For the Ice Cream

  • 3 cups Full Fat Cottage Cheese
  • 1/2 cup Dulce De Leche
  • 2 tbsp Maple Syrup
  • 1 1/2 tsp Ground Cinnamon
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 cup Heavy Cream, Cold

For the Swirl

  • 1/4 cup Dulce De Leche

Equipment

  • high-speed blender
  • hand mixer
  • loaf pan

Instructions 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper. Brush the tortillas with melted butter, sprinkle with the sugar and cinnamon and cut into strips with a pizza cutter.
    Bake for 8 to 10 minutes until golden and crisp, let cool completely, then break into bite-size pieces.
  • Place a 9x5-inch loaf pan in the freezer. Add the cottage cheese, 1/2 cup dulce de leche, maple syrup, cinnamon, vanilla and salt to a high-speed blender and blend for 1 to 2 minutes until completely silky.
  • In a large chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 2 to 3 minutes.
  • Stir a large spoonful of the cinnamon mixture into the whipped cream to lighten it. Gently fold in the rest until smooth and evenly combined.
  • Microwave the remaining 1/4 cup dulce de leche for about 10 seconds so it becomes loose and drizzly.
  • Spread half of the ice cream into the chilled pan, scatter with one third of the crisps and drizzle with half of the dulce de leche. Repeat with the remaining ice cream, another third of the crisps and the rest of the dulce de leche, then swirl gently with a spoon.
    Save the last third of the crisps for serving. Press plastic wrap onto the surface and freeze for at least 6 hours or overnight.
  • Soften at room temperature for 10 minutes before scooping. Top each scoop with the reserved cinnamon sugar crisps for extra crunch.

Nutrition

Serving: 1servingCalories: 367kcalCarbohydrates: 36gProtein: 13gFat: 19g
Course Dessert
Cuisine American
Keyword churro ice cream, cottage cheese, cottage cheese ice cream, high protein

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