It's hard to beat Cookies & Cream Protein Ice Cream! Think creamy chocolate ice cream swirled with bits of cream-filled cookies....mmm. You won't believe how much this resembles regular ice cream, even though it's lower in sugar and packed with protein. This recipe can be made gluten-free as well.
NOTE: You can use either sugar-free chocolate sandwich cookies or gluten-free sandwich cookies (like Glutino brand) if needed.
Cookies & Cream Protein Ice Cream
Makes 2 servings
12 oz. 2% cottage cheese
2 scoops (90g) MuscLean Chocolate Milkshake protein powder
3 tbsp. sugar-free powdered sweetener
1 tbsp. unsweetened cocoa powder
1/2 tsp. pure vanilla extract
6 sugar free chocolate sandwich cookies
Blend cottage cheese until smooth.
Add MuscLean, sweetener, cocoa powder and a dash of salt; blend until combined.
Crumble three chocolate sandwich cookies into cottage cheese mixture and blitz/pulse blender twice to combine.
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.
Crumble remaining sandwich cookies over top and stir.
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): 498kcal, Fat: 25.1g, Sat fat: 5.6g, Carbs: 33g, Fiber: 5g, Sugar: 8g, Protein: 40g, Sodium: 697mg