High Protein ice cream you can make any flavor you love.
What I love about this recipe is the ease in putting it together. The hardest part is waiting until it is frozen, and to be honest, I usually don’t during the cold winter months. It is so good and creamy, and it feels like comfort food.
Currently I’m doing a non-dairy experiment and I’m working on a non-dairy version of this so stay tuned. When I was getting well dairy was something I just could not handle, so it was not part of my life for years during my illness or while I was getting well. The last couple of years I’ve brought it back in starting with some cheese now and then. Why am I doing this dairy-free experiment? I had blood tests run a few months ago and will be doing another batch of blood tests next week. I wanted to see if any of my markers changed. A dairy filled me vs a non-dairy me, if you will. I’ve heard others say they see markers change, and other times I hear it will break through a fat loss stall. I don’t really feel any different, but the proof will be in the blood tests, you know, looking under the hood just to see what’s going on. I’ll update when/if anything shows up. BUT, I also realized during this experiment that I need to create some dairy free recipes.
Ingredients:
I container of Good Culture cottage cheese (I use low fat, lactose-free)
2 scoops of Jay Robb Strawberry egg white protein
Sweetener to taste (optional)
(you can use any strawberry flavored protein OR use a handful of strawberries with some vanilla protein)
Directions:
Blend the cottage cheese and strawberry protein powder until creamy. You may need to add a T of water as it depends on how dry the cottage cheese is. It should be creamy.
Put into a glass container and freeze. Stir every ½ hours to keep ice crystals from forming.
Macros for original recipe: 540 calories, 106 grams of protein, 74% protein and 26% carbs/fats
