Cottage Cheese Protein Espresso Chip Ice Cream
This rich frozen dessert delivers bold cafe-style flavor with a satisfying crunch. It is a wonderfully refreshing treat everyone will love.
Ingredients
- 1 1/2 tbsp Instant Espresso Powder
- 1 tbsp Hot Water
- 3 cups Full Fat Cottage Cheese
- 1/2 cup Sweetened Condensed Milk
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/8 tsp Salt
- 1 cup Heavy Cream, Cold
- 3 oz Dark Chocolate, Finely Chopped
Equipment
- 9x5-inch loaf pan
- high-speed blender
- hand mixer
Instructions
- Place a 9x5-inch loaf pan in the freezer to chill. Stir the instant espresso powder into the hot water until fully dissolved.
- Add the cottage cheese, sweetened condensed milk, maple syrup, dissolved espresso, vanilla and salt to a high-speed blender. Blend for 1 to 2 minutes until completely smooth and silky, with a rich coffee color.
- 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 coffee mixture into the whipped cream to lighten it. Gently fold in the rest until smooth and evenly colored.
- Set aside 2 tablespoons of the chopped chocolate. Fold the rest into the ice cream base.
- Spread the mixture into the chilled pan and sprinkle the reserved chocolate on top. Press plastic wrap onto the surface and freeze for at least 6 hours or overnight.
- Soften at room temperature for 10 minutes before scooping. For a café-style treat, pour a hot shot of espresso over a scoop and serve right away.
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 25gProtein: 13gFat: 21g