Snickers Protein Ice Cream with Cottage Cheese Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

sweetened condensed milk

🥗Healthier: homemade evaporated milk

💰Cheaper: milk + sugar

Homemade evaporated milk can be made easily and is less sweet.

chocolate syrup

🥗Healthier: dark chocolate sauce

💰Cheaper: cocoa powder + sugar

Dark chocolate sauce has less sugar and richer flavor.

caramel sauce

🥗Healthier: homemade caramel

💰Cheaper: brown sugar + butter

Homemade caramel can be made with pantry staples.

Start by blending 1.5 cups of cottage cheese in a blender or food processor until smooth.

Add 0.25 cups of protein powder, 0.25 cups of almond milk, 3 tbsp of maple syrup, and 1 tsp of vanilla extract to the blender.

Blend the mixture for about 30 seconds until completely smooth and creamy.

Pour the blended mixture into a shallow dish for faster freezing.

In a separate bowl, combine 0.25 cups of natural unsweetened peanut butter with 2 tbsp of maple syrup and stir until mixed.

Scoop blobs of the peanut butter mixture and distribute it across the ice cream mixture in the dish.

Melt 3 tbsp of chocolate chips with 1 tsp of coconut oil in the microwave in 30-second intervals, stirring in between until smooth.

Drizzle the melted chocolate over the ice cream, making sure to create thinner strands and avoid large clumps.

Sprinkle about 0.25 cups of peanuts into the ice cream and use a spatula to create swirls, mixing in the peanut butter and chocolate ribbons without overmixing.

Cover the dish and freeze for 2 to 4 hours until set, depending on the depth of the dish.

To serve, let the ice cream sit at room temperature for 10-15 minutes to soften before scooping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens