This Rocky Road Protein Ice Cream is loaded with chocolate chunks, mini marshmallows, and sliced almonds. It's an irresistible combo if you love chocolate ice cream! This cottage cheese version tastes so close to real ice cream, but with less sugar and way more protein. It also just so happens to be lower carb and gluten-free!
NOTE: We recommend regular unsweetened cocoa as opposed to Special Dark, Dutch or alkali cocoa. Feel free to add a couple drops of almond extract for a special touch.
Rocky Road 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
1/4 cup mini marshmallows
2 tbsp. dark chocolate chunks
2 tbsp. sliced almonds
Blend cottage cheese until smooth.
Add MuscLean, sweetener, cocoa powder 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.
Stir in marshmallows, chocolate chunks, and almonds.
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: 26.9g, Sat fat: 5.4g, Carbs: 30g, Fiber: 7g, Sugar: 17g, Protein: 42g, Sodium: 612mg