Cottage Cheese Protein Salted Honey Pistachio Ice Cream
A creamy, sweet-salty frozen treat with a smooth finish and satisfying crunch. It is an easy standout for dessert lovers.
Ingredients
- 16 ounces Full-Fat Cottage Cheese
- 1/2 cup Plain Greek Yogurt
- 1/3 cup Honey
- 1/4 cup Vanilla Protein Powder
- 2 teaspoons Vanilla Extract
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Fine Sea Salt
- 1/2 cup Roasted Pistachios
- 2 tablespoons Honey
- 1/4 teaspoon Flaky Sea Salt
Equipment
- high-powered blender
- loaf pan
Instructions
- Add the cottage cheese, Greek yogurt, honey, vanilla protein powder, vanilla extract, lemon juice, and fine sea salt to a high-powered blender.
- Blend for 2 minutes, pausing to scrape down the sides, until the mixture is completely smooth.
- Fold in half of the roasted pistachios, keeping the pieces slightly chunky for texture.
- Pour half of the mixture into a loaf pan. Drizzle with 1 tablespoon of honey and sprinkle with half of the remaining pistachios.
- Add the remaining cottage cheese mixture and finish with the rest of the honey, pistachios, and flaky sea salt.
- Cover the pan and freeze for 4 to 5 hours, until firm but scoopable.
- Let the ice cream stand at room temperature for 10 to 15 minutes before scooping.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 22gProtein: 12gFat: 6g