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
Add all ingredients to a blender and blend until completely smooth and creamy.
Pour the mixture into a Ninja Creami pint container (or a freezer-safe container).
Freeze for 16–24 hours until fully solid.
If using a Ninja Creami, process on the ice cream setting.
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