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Chocolate Chip PB Cottage Cheese Ice Cream
A high-protein treat for PB ice cream lovers!
I love including protein and healthy fat in our snacks, treats, and desserts because both protein and fat are very satisfying macronutrients.
When we feel nicely satisfied, we’re less likely to overeat.
Make a batch and set it in the freezer for dessert tonight! This cottage cheese ice cream makes for an AWESOME after-school or after-workout treat too!
⁉️What do YOU think about COTTAGE CHEESE?
It’s one of those “love it or hate it” kinds of foods. It’s been up and down the food popularity scale … but it’s always held a top spot on many “healthy foods” lists.
It’s low in calories and fat, high in protein, packed with calcium, and full of nutrients. It’s also a solid source of vitamin B12, selenium, riboflavin, phosphorus, and folate.
✅FUN FACT: Nearly 70% of the calories in cottage cheese come from the casein protein, which includes all of the essential amino acids the body needs for muscle growth & repair.
Plus, it’s slow to digest, so it can keep you feeling full for hours after you eat.
It’s also versatile – eaten alone, with fruit and nuts as a snack, or in recipes.
😊 Many varieties also contain gut-friendly probiotics. Be sure to check the label. My ABSOLUTE favorite brand is “Good Culture”.
👀 Other things to look for on the label: If possible, choose an organic brand from grass-fed cows, with few added ingredients.
🍯 The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or maple syrup. Depending on your taste, you may want a bit more or less.
2 cups (16 oz) cottage cheese
1/3 cup raw honey or pure maple syrup
1/3 cup peanut butter
1 tsp vanilla extract
4 Tbsps mini dark chocolate chips
In a high-speed blender or food processor add the cottage cheese, honey, peanut butter, and vanilla.
Blend until smooth and well combined, stopping to scrape down the sides several times with a spatula.
Stir in your chocolate chips.
Transfer this creamy mixture into a loaf pan as shown using your spatula.
Cover and freeze until solid, for about 4 hours.
Just before serving, remove it from the freezer and allow it to sit on the counter for 10 minutes to help you scoop easily.