This ice cream is protein-filled and creamy. The dark chocolate chunks and almond pieces provide crunch and richness, while the almond essence creates a lovely, sweet flavour base.
Cottage cheese is full of calcium and protein, as is the yoghurt and milk powder. Ice adds the thickness and texture, and I’ve heard that a pinch of guar gum/ xanthan gum can make it creamier and less icy. I’d love to get some soon, and start experimenting myself!
This recipe is perfectly healthy to eat for breakfast (just like any of my recipes!), but bear in mind that it does take quite a bit of freezing time. An ice cream maker is NOT required, but you do need a blender and a bit of stirring/ a freezer.
If you’d like, replace the milk powder with vanilla protein powder. I don’t have any, but I’m sure the texture would be similar, while adding some valuable protein and vitamins (depending on your brand!).
This recipe can be gluten-free, grain-free, and nut-free.
Preparation time: 5 minutes (plus freezing)
Serves 1
Ingedients:
– 1/2 cup cottage cheese
– 2 Tablespoons yoghurt
– 1-2 Tablespoons milk powder/ protein powder
– 1-2 teaspoons rice malt syrup
– 1/2 teaspoon cinnamon
– 1/2 teaspoon psyllium husks
– few drops almond essence
– pinch ground vanilla bean, or few drops vanilla essence
– 8-10 ice cubes
– 8 almonds, chopped
– 1-2 teaspoons low-fructose dark chocolate chunks (see my recipe in “Treats”)
Method:
1. Blend together all ingredients (except ice cubes, almonds, and chocolate) in a blender, until fairly smooth. Add ice, and pulse/ blend until crushed and smooth, then pour into a container and place in the freezer.
2. Stir every 15 minutes or so, mixing in half the almonds and chocolate, until firm and frozen to your desired consistency (could take an hour or two). Top with remaining almonds, chocolate, and extra cinnamon if desired, and enjoy! 🙂
