Protein Ice Cream (Vanilla or Chocolate)

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  2 Banana(236g)
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  0.5 cup Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  1 Whey protein powder (vanilla)(30g)

  Use whey isolate for cooking. Vanilla flavor is most versatile.

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  1.5 tbsp Cocoa Powder, Unsweetened
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  2 tsp Maple syrup
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  1 tsp Vanilla extract
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  0.3 tsp Cinnamon, Ground
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  1 tbsp PBfit peanut butter powder
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  0.5 tsp Espresso Powder, Instant
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  1 tbsp Chocolate Chips, Semisweet

Instructions

1. 1Peel the banana and break it into chunks. Add the banana, cottage cheese, vanilla whey protein powder, maple syrup, and vanilla extract to a high-powered blender or food processor.
2. 2If making chocolate flavor, add the cocoa powder, cinnamon, and espresso powder to the blender. If making vanilla flavor, add only the cinnamon. Blend on high speed for 2–3 minutes until the mixture is completely smooth and creamy with no visible cottage cheese curds, stopping halfway through to scrape down the sides and redistribute ingredients from the bottom.
3. 3If using chocolate chips, add them to the blender and pulse 3–4 times until just combined and chips are evenly distributed throughout (do not over-blend or chips will break down).
4. 4Divide the mixture evenly into 2 airtight freezer-safe containers while the mixture is still soft, pressing gently to remove air pockets. Cover tightly with plastic wrap or a fitted lid.
5. 5Freeze for at least 4 hours, or until the mixture is completely solid and hard to the touch at the edges and center.
6. 6Remove from the freezer 5–10 minutes before serving and let stand at room temperature to soften slightly, until it reaches a soft-serve consistency and is easy to scoop with minimal resistance.
7. 7Scoop into bowls or cones and serve immediately.