Cottage Cheese Protein Cookies & Cream Ice Cream
This rich frozen dessert delivers exceptional flavor in every scoop. It is a delightful treat the whole family will love.
Ingredients
- 3 cups Full Fat Cottage Cheese
- 1/2 cup Sweetened Condensed Milk
- 2 tbsp Honey
- 2 tsp Vanilla Extract
- 1/8 tsp Salt
- 1 cup Heavy Cream, Cold
- 14 Chocolate Sandwich Cookies, Roughly Crushed
Equipment
- blender
- hand mixer
- loaf pan
Instructions
- Place a 9x5-inch loaf pan in the freezer to chill while you make the base. A cold pan helps the ice cream set faster and more evenly.
- Add the cottage cheese, sweetened condensed milk, honey, vanilla and salt to a high-speed blender. Blend for 1 to 2 minutes, scraping down the sides once, until the mixture is completely silky with no curds left. This long blend is the secret to the texture. Fully smooth cottage cheese freezes creamy and tastes like cheesecake ice cream, while leftover curds turn icy.
- In a large chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 2 to 3 minutes.
- Stir about one third of the cottage cheese mixture into the whipped cream to lighten it. Add the rest and gently fold until no white streaks remain, keeping as much air in the mixture as possible.
- Set aside a small handful of crushed cookies for the top. Fold the rest into the ice cream base with just a few turns so the pieces stay chunky.
- Spread the mixture into the chilled loaf pan and sprinkle the reserved cookies over the top. Press a sheet of plastic wrap directly onto the surface and freeze for at least 6 hours or overnight.
- Let the pan sit at room temperature for 10 minutes before scooping. Store leftovers covered in the freezer for up to 2 weeks.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 33gProtein: 12gFat: 20g