Hey there, dessert lovers!
Are you craving something sweet but want to keep it a bit healthier? I’ve got the perfect treat for you!
Today, I’m sharing my delicious espresso cottage cheese ice cream recipe.
Yes, you heard that right—ice cream that’s creamy, dreamy, and packed with protein!
It’s super easy to whip up and will satisfy your coffee cravings like nothing else.
Let’s dive into this cool and tasty delight!
| Preparation Time | 10-15 minutes |
| Cooking Time | 240-300 minutes |
| Total Time | 250-315 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1/4 cup cold brew espresso (or 1 tsp instant espresso powder for ease, dissolved in a splash of hot water)
- 1/4 cup chocolate chips (mini chocolate chips work well for even distribution)
- 1/4 cup maple syrup
- 2 cups full-fat cottage cheese (I prefer Hood 4% fat cottage cheese for extra creaminess)
- 1 tsp vanilla extract
Step 1: Blend the Base
Start by placing cottage cheese, maple syrup or honey, and brewed espresso into a high-powered blender or food processor.
Blend the ingredients together until the mixture is smooth and creamy.
Step 2: Add Chocolate
After blending the base, stir in the chocolate chips or shavings until evenly distributed throughout the mixture.
Step 3: Freeze
Pour the chocolate and cottage cheese mixture into a loaf pan or an airtight freezer-safe container.
Place it in the freezer and allow it to freeze for 4 to 5 hours until firm.
Step 4: Serve
Once frozen, remove the dessert from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly.
Use a scoop to serve and enjoy your delicious treat!
