Strawberry Shortcake Protein Ice Cream is an absolute dream! Think creamy strawberry ice cream with chunks of real strawberry and moist graham cracker that tastes like shortcake. This cottage cheese ice cream tastes crazy close to regular ice cream, with less sugar and a lot more protein. You can make it gluten-free as well!
NOTE: You can use gluten-free graham crackers (like Schar brand) if needed. Frozen strawberries can also work here.
Strawberry Shortcake Protein Ice Cream
Makes 2 servings
12 oz. 2% cottage cheese
2 scoops (90g) MuscLean Strawberry Milkshake protein powder
2 tbsp. sugar-free powdered sweetener
1/2 tsp. pure vanilla extract
1 cup fresh strawberries
2 sheets graham cracker, crumbled
Blend cottage cheese until smooth.
Add MuscLean, sweetener, vanilla and a dash of salt; blend until combined.
Add fresh strawberries and blend briefly to combine, leaving a few chunks of strawberry.
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 graham crackers over top and stir in.
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): 443kcal, Fat: 18.6g, Sat fat: 2.1g, Carbs: 30g, Fiber: 5g, Sugar: 15g, Protein: 41g, Sodium: 668mg