Swap for: a pint of strawberry ice cream
Strawberry Cheesecake Ice Cream
25g proteinNo refined sugar
- Time5 minutes, plus 1 hour in the freezer
- Makes1 big jar (or 2 small bowls)
- You needBlender
Ingredients
- 1 cup cottage cheese
- 2 cups frozen strawberries
- 1 tablespoon honey (leave it out for no added sugar)
- 1 teaspoon vanilla
How to make it
- Put the cottage cheese in the blender first, then the frozen strawberries, honey and vanilla.
- Blend until it is thick, smooth and pink. Stop and push the fruit down with a spoon if it gets stuck.
- Eat it now as soft serve, or scoop it into a jar and freeze for 1 hour. Stir once after 30 minutes.
Tip Left it in the freezer overnight? Let it sit on the counter for 15 minutes, then stir.
- 350calories
- 25gprotein
- 54gcarbs
- 5gfat
- 6gfiber
for the whole jar, with the honey, approximate