Indulge in this cookies and cream cottage cheese ice cream, which turns your beloved flavor into a creamy dessert packed with protein – 19g per serving to be exact!
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Cookies and Cream Protein Cottage Cheese Ice Cream
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: 4 1x
- Category: Dessert
Ingredients
Scale
- 22 oz. 2% cottage cheese
- ½ cup maple syrup (or more to taste)
- 2 teaspoons pure vanilla extract
- 8 Oreo cookies (plus more for topping)
Instructions
- In a high-powered food processor, blend cottage cheese, maple syrup, and vanilla extract until creamy, usually 2-4 minutes.
- Add Oreos to the mixture and pulse until they break into chunks. You can adjust the chunkiness to your liking.
- For frozen yogurt consistency, transfer the mixture to a large plastic bag, removing air, and freeze for 2 hours. For ice cream consistency, use a loaf pan or freezer-safe container, cover, and freeze for at least 4 hours.
- Once frozen, for frozen yogurt, snip the corner of the plastic bag and pipe into cups or cones. For ice cream, let it thaw for 15 minutes and then scoop into bowls.
- Top with crushed Oreos and enjoy!
Notes
- Higher fat cottage cheese results in creamier ice cream.
- You can swap Oreo cookies with your preferred cookies.
- Maple syrup can be replaced with honey or agave syrup; if using agave syrup, start with ¼ cup and adjust to taste.
To make bark: Spread the ice cream on a parchment-lined baking sheet until it’s 1/2-inch thick. Drizzle peanut butter and more Oreos on top, then swirl with a knife. Freeze for at least 6 hours, slice, and serve.
