Delish High Protein Ice Cream Recipes

Creamy, scoopable chocolate protein ice cream made from blended cottage cheese and whey—big flavor, low effort, and around 19 g protein per serving.

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Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: 4

Calories: 120kcal

Ingredients

Main Ingredients

▢ 2 cups low-fat cottage cheese
▢ 0.5 cup unsweetened almond milk
▢ 1 oz vanilla whey protein powder about 30 g
▢ 2 tbsp unsweetened cocoa powder
▢ 2 tbsp pure maple syrup adjust to taste
▢ 1 tsp vanilla extract
▢ 0.125 tsp fine sea salt
▢ 0.25 tsp xanthan gum optional, improves scoopability

Instructions

Preparation Steps

Add cottage cheese to a high-speed blender and blend until completely smooth and creamy.
Add protein powder, cocoa powder, maple syrup, vanilla, salt, and xanthan gum (if using). Blend to combine.
With the blender running on low, stream in almond milk until the mixture is thick, smooth, and silky. Taste and adjust sweetness if desired.
Pour the mixture into a shallow, freezer-safe dish. Freeze for 30 minutes.
Stir vigorously with a fork or whisk, scraping icy edges into the center. Repeat every 30 minutes for 2.0 hours total, until scoopable. (Alternatively, churn in an ice cream maker per manufacturer instructions.)
Let sit at room temperature for 5 minutes before scooping. Serve and enjoy.
Store leftovers covered in the freezer up to 2 days. Soften on the counter 10 minutes before serving.

Notes

Flavor ideas: swap cocoa for 0.5 tsp cinnamon and 0.25 tsp almond extract for a snickerdoodle vibe, or add 2.0 tbsp peanut butter powder for chocolate-peanut butter. You can replace almond milk with dairy milk for extra creaminess.

Nutrition