Banana Cottage Cheese Ice Cream (High-Protein)
My banana cottage cheese ice cream with peanut butter and chocolate is the perfect guilt-free treat – low in calories, high in protein, and absolutely delicious!
Servings :
Calories : 117kcal
Ingredients
Ice Cream
- 1 banana
- 1 cup cottage cheese, 4%
- ½ tablespoon honey
- ½ tablespoon lemon juice
- 1 teaspoon vanilla extract
Toppings
- 1 tablespoon peanut butter
- a few chocolate chips
- 1 tablespoon melted chocolate chips
Instructions
- Slice the banana and freeze overnight. This gives the ice cream a creamier texture.
- Add frozen banana slices, cottage cheese, honey, lemon juice, and vanilla extract to a high-speed blender. Blend until smooth. Feel free to add a little more honey if you like it sweeter. → You may need to scrape down the sides or shake the blender between blends depending on the power of your machine.
- Pour the mixture into a container and smooth the top.
- Drizzle with peanut butter, melted chocolate, and sprinkle with some additional chocolate chips.
- Freeze for at least 3 hours.
- If the cottage cheese ice cream is fully frozen, let it sit at room temperature for about 30 minutes before serving so it softens and isn't too icy.
Notes
- Cottage Cheese: Use full-fat for best creaminess.
- Texture: Since this recipe doesn’t use an ice cream maker and contains relatively little fat, the texture can be a bit icy. The frozen banana helps counteract that, but it’s still important to let the ice cream sit at room temperature for a while before serving. If you own a Ninja Creami or an ice cream maker – even better! Just prepare the base in it and fold in the toppings afterward for extra creaminess.
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Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 12mg | Potassium: 149mg | Fiber: 1g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.4mg
