This Blueberry Ripple Protein Ice Cream combines creamy vanilla ice cream with a sweet swirl of blueberries for the ultimate berry lover's treat! You won't believe how close this tastes to traditional ice cream, all with less sugar and way more protein. And it's low carb and gluten-free!
NOTE: You can use either fresh or frozen blueberries in this recipe.
Blueberry Ripple Protein Ice Cream
Makes 2 servings
12 oz. 2% cottage cheese
2 scoops (90g) MuscLean Vanilla Milkshake protein powder
2 tbsp. sugar-free powdered sweetener
1 tsp. pure vanilla extract
1/2 cup blueberries, fresh or frozen
Blend cottage cheese until smooth.
Add MuscLean, sweetener, vanilla, and a dash of salt; blend until combined.
Heat blueberries in a small saucepan over medium-low heat, stirring often, until thick like coulis.
While berries cool, use a rubber spatula to transfer blender contents to a sealable, freezer-safe container. You can also use a loaf pan and cover with cling wrap.
Drop cooled berries by teaspoons over cottage cheese mixture, then swirl in with a knife.
Seal or cover your container with cling wrap, then transfer to the freezer.
Freeze for about 3-4 hours, until you reach an ice cream texture. Stir at least once during that time for the best texture.
Spoon into bowls and enjoy! You can make this into four servings (about 1/2 cup each) if you want fewer calories.
Seal any leftovers and return to your freezer. When ready to eat, you will need to thaw on the counter for 5-10 minutes.
Calories (half of recipe): 372kcal, Fat: 17g, Sat fat: 2.1g, Carbs: 16g, Fiber: 3g, Sugar: 10g, Protein: 40g, Sodium: 607mg