Cottage Cheese Protein Pina Colada Ice Cream
This refreshing tropical treat brings bright vacation vibes to your table. Every scoop is wonderfully creamy, cool, and satisfying.
Ingredients
- 1/4 cup Unsweetened Coconut Flakes
- 2 cups Full Fat Cottage Cheese, Cold
- 1/3 cup Canned Coconut Cream
- 3 tbsp Honey
- 1 tsp Lime Juice
- 1/2 tsp Vanilla Extract
- 1 pinch Salt
- 3 cups Frozen Pineapple Chunks
Equipment
- food processor
- skillet
Instructions
- Toast the coconut flakes in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden. Transfer to a plate to cool.
- Add the cottage cheese, coconut cream, honey, lime juice, vanilla and salt to a large food processor. Process for about 1 minute until completely smooth.
- Let the frozen pineapple sit on the counter for 5 minutes, then add it to the food processor. Process for 2 to 3 minutes, scraping down the sides a few times, until thick and creamy like soft serve. The cottage cheese and coconut cream turn the tangy frozen pineapple into a rich, tropical ice cream with a creamy texture.
- Taste and add a little more honey if your pineapple is very tart, then pulse to combine.
- Serve immediately as soft serve, or spread into a loaf pan, cover and freeze for 1 to 2 hours for firmer scoops.
- Sprinkle each serving with toasted coconut. If frozen longer than 4 hours, let it sit at room temperature for 15 to 20 minutes before scooping.
Nutrition
Serving: 1servingCalories: 335kcalCarbohydrates: 36gProtein: 14gFat: 15g