High-proteinVegetarianGluten-free Frozen Yogurt
Chocolate Cottage Cheese Ice Cream
A light, high-protein chocolate ice cream built on cottage cheese and Greek yoghurt. It comes out fairly soft, so serve it straight away or firm it up in the freezer.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 110 g | ½ cup | fat-free cottage cheese | |
| 110 g | ½ cup | 0% fat Greek yoghurt | |
| 5 ml | 1 tsp | vanilla extract | |
| 30 ml | 2 tbsp | maple syrup | |
| 15 g | 3 tbsp | cocoa powder | |
| 250 ml | 1 cup | skimmed milk |
Ingredients
Method
- Put everything in the pint and blend until smooth. A milk frother works well for this.
- Freeze for 24 hours.
- Press: FROZEN YOGURT Spin the frozen pint on the frozen yoghurt setting.
- Press: RE-SPIN If it is still crumbly, add a tablespoon of milk and re-spin. One or two re-spins may be needed.
Powdery or crumbly? Add a tablespoon or two of the recipe's liquid and Re-spin. Why it happens ›
Nutrition per serving estimated
- Calories
- 126 kcal
- Fat
- 4.6 g
- of which saturates
- 2.5 g
- Carbohydrate
- 14 g
- of which sugars
- 12 g
- Fibre
- 1.4 g
- Protein
- 8.1 g
- Sodium
- 125 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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Questions
Why is my cottage cheese ice cream so soft?
This is a lean, low-fat base, so it spins fairly runny. Serve it quickly, or put it back in the freezer for a while to firm up.