Description
A creamy and nutritious Salted Caramel Cottage Cheese Ice Cream made with wholesome ingredients like cottage cheese, Medjool dates, and a homemade caramel drizzle. This frozen treat is sweetened naturally and perfect for a healthier dessert option.
Ingredients
Scale
Ice Cream Base
- 16 oz cottage cheese
- 1/4 cup pure maple syrup or honey
- 1 tsp pure vanilla extract
- 1 pinch sea salt
- 6 whole Medjool dates, pitted
- 1/4 cup vanilla protein powder
- 2 Tbsp cashew butter
Caramel Drizzle
- 2 Tbsp coconut oil, melted
- 3 Tbsp pure maple syrup
- 1/3 cup creamy peanut butter
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
Instructions
- Prepare the Ice Cream Base: Blend cottage cheese, vanilla protein powder, pure vanilla extract, pure maple syrup, and sea salt together until smooth, making sure to scrape down the sides as needed to fully combine.
- Add Dates: Add the pitted Medjool dates to the blender and pulse again to break the dates down into small chunks, giving the ice cream a nice texture with sweet bits.
- Freeze the Mixture: Pour the blended ice cream base into a small dish or loaf tin. Freeze it for 3-4 hours until firm but not overly hard. This timing ensures the best scoopable texture.
- Make the Caramel Drizzle: While the ice cream is setting, whisk together melted coconut oil, pure maple syrup, creamy peanut butter, pure vanilla extract, and a pinch of sea salt until smooth and well combined.
- Serve: Once the ice cream is ready, scoop it into bowls and drizzle the salted caramel over the top. Alternatively, stir the caramel drizzle into the ice cream mixture before freezing for delightful frozen caramel chunks.
Notes
- The best texture for the ice cream is reached after 3-4 hours of freezing; if left overnight, it will harden and need to thaw for 15-20 minutes before serving.
- You may omit the protein powder if desired; it will not significantly affect the texture of the ice cream.
- Use either pure maple syrup or honey according to your preference for sweetness.
- To make serving easier, let the ice cream sit at room temperature for a short while before scooping.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 15 mg
