Cake Batter Protein Ice Cream
Creamy and perfectly sweet cake batter ice cream! If you haven't tried the cottage cheese ice cream, I’m here to admit that I was skeptical too, but once blended it does make the creamiest texture! And I love the protein boost 🙌🏻
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
8
Serves: 10
Ingredients
- 20 oz20 oz20 oz Organic Cottage Cheese
- .25 cup.25 cup.25 cup Vanilla Protein Powder
- .25 cup.25 cup.25 cup Pure Maple Syrup
- .25 cup.25 cup.25 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- .25 cup.25 cup.25 cup Cashew Butter
- 2 tsp2 tsp2 tsp Almond Extract
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 3 Tbsp3 Tbsp3 Tbsp Color Kitchen Foods Rainbow Sprinkles
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place all ingredients minus sprinkles in a food processor and process until smooth and creamy.
- Add sprinkles and give another quick mix
- Pour into loaf tin and freeze for 4 hours
- Enjoy!!
- If freezing longer allow it to thaw at room temp 15-20 min before eating
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Desserts Egg Free Gluten Free Ice Cream Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 149 |
| Fat: | 6 g |
| Carbohydrates: | 18 g |
| Protein: | 11 g |
| Cholesterol: | 10 g |
| Sodium: | 218 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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