Raspberry Cheesecake Cottage Cheese Protein Ice Cream
Would you ever guess that a tub of cottage cheese could turn into a decadent cheesecake cottage cheese ice cream? It’s true! This easy 4 ingredient recipe needs no ice cream maker and leaves you with a delicious high-protein dessert.
Ingredients
- 16 oz full-fat cottage cheese
- 1/4 cup honey
- 1/2 cup raspberries, slightly mashed
- 2 graham crackers, crushed
Instructions
- Into a food processor or blender add the cottage cheese and honey. Blend until smooth.
- Pour mixture into a loaf pan or round cake pan and stir in the raspberries and crushed graham crackers. Cover with plastic wrap and place in the freezer for 3-4 hours, until hardened enough to scoop with an ice cream scoop.
- If it feels too hard to scoop, let it sit at room temperature for 5-10 minutes, then scoop and enjoy!
Nutrition
Calories: 213kcal, Carbohydrates: 28g, Protein: 13g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 19mg, Sodium: 404mg, Potassium: 164mg, Fiber: 1g, Sugar: 23g, Vitamin A: 164IU, Vitamin C: 4mg, Calcium: 105mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!