Cottage Cheese Peanut Butter Date Ice Cream

Cottage Cheese Peanut Butter Date Ice Cream 

Serves: 2–3 | Freeze time: 16–24 hours

Ingredients

• 1/3 cup vanilla protein powder

• 1 cup low fat cottage cheese

• 3 tbsp almond butter

• 4 large Medjool dates, pitted

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 2/3 cup coconut milk

Instructions

1. Add all ingredients to a blender and blend until completely smooth and creamy.

2. Pour the mixture into a Ninja Creami pint container (or a freezer-safe container).

3. Freeze for 16–24 hours until fully solid.

4. If using a Ninja Creami, process on the ice cream setting.

5. If you don't have a Ninja Creami, remove from freezer, let it sit at room temperature for 5 minutes, then scoop and serve.

Nutrition (per serving, est.): ~280 cal | 18g protein | 12g fat | 28g carbs | 3g fibre