This Cake Batter Protein Ice Cream is sure to satisfy your sweet tooth! Thick rich, creamy vanilla ice cream scattered with sprinkles with a hint of white chocolate. You would never guess the base of this decadent ice cream is cottage cheese! This recipe is lower in carbs and sugar than regular ice cream, with a hefty dose of protein added. It's also gluten-free!
NOTE: If you can't find white chocolate cashew butter, use half a tablespoon of regular cashew butter and half a tablespoon of white chocolate chips instead.
Cake Batter Protein Ice Cream
Makes 2 servings
Ingredients:
12 oz. 2% cottage cheese
2 scoops (90g) MuscLean Vanilla Milkshake protein powder
3 tbsp. sugar-free powdered sweetener
1 tbsp. white chocolate cashew butter
1 tsp. pure vanilla extract
Dash salt
2 tbsp. sprinkles
Directions:
Blend cottage cheese until smooth.
Add MuscLean, sweetener, cashew butter, vanilla extract, and a dash of salt; blend until combined.
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.
Gently and quickly stir in sprinkles so they don't bleed.
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): 456kcal, Fat: 20.9g, Sat fat: 4.1g, Carbs: 29g, Fiber: 4g, Sugar: 18g, Protein: 41g, Sodium: 608mg
