500g tubs full-fat cottage cheese
2 scoops vanilla protein of choice (we used MaxConcentrate vanilla)
3-4 tbsp maple syrup or honey
2 tsp vanilla extract
Optional: 6 tbsp cashew butter (this makes the ice cream creamier and less frosty)
200g strawberries, finely sliced
- Blend together the cottage cheese, protein, honey, vanilla and cashew butter if using until thick and creamy. Stir in strawberries, then pour into a tin of choice.
- Place in the freezer to set (2-3 hours), then let stand at room temperature for a little while before scooping and enjoying. If you have time, stirring the ice cream every 30 minutes will help it to be creamier - cottage cheese has a high water content. Otherwise your ice cream will taste delicious, but more like fro yo!
Per serving without cashew butter:
379 calories, 25g protein, 6g fat, 18g carbs