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 🙌🏻
10 minutes
Difficulty:
Intermediate
Show nutritional information
| 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 |
| Calculated per serving. | |
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 Lakanto Classic Monkfruit Sweetener (with Allulose)
- .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
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
Coconut Free Desserts Egg Free Gluten Free Ice Cream Nightshade Free Pescetarian Shellfish Free
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