Protein Ice Cream (Vanilla or Chocolate)

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  Banana
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  Cottage Cheese (2%)(120g)

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

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  Whey protein powder (vanilla)

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

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  Cocoa Powder, Unsweetened(23g)
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  Maple syrup(10g)
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  Vanilla extract(5g)
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  Cinnamon, Ground(1g)
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  PBfit peanut butter powder(30g)
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  Espresso Powder, Instant(3g)
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  Chocolate Chips, Semisweet(15g)

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, 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).
4. 4Divide the mixture evenly into 2 airtight freezer-safe containers or transfer to a loaf pan, 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.
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.
7. 7Scoop into bowls or cones and serve immediately.