High-Protein Banana Nut Butter Ice Cream
High-Protein Banana Nut Butter Ice Cream
Ingredients
- 16 ounces cottage cheese, full-fat or low-fat
- 3 ripe bananas, 2 sliced for blending, 1 sliced for topping
- 2 tablespoons maple syrup, or to taste
- 1 teaspoon vanilla extract
- 4 nut butter cookies, crumbled
Instructions
- 1
Add the cottage cheese, 2 sliced ripe bananas, maple syrup, and vanilla extract to a high-speed blender.
⏱️ 2 min
- 2
Blend the mixture thoroughly until it is completely smooth and creamy. Ensure there are no cottage cheese curds remaining.
⏱️ 3 min
- 3
Pour the blended mixture into a loaf pan or a similar freezer-safe tray.
⏱️ 1 min
- 4
Arrange the remaining 1 sliced banana over the top of the mixture in the pan.
⏱️ 2 min
- 5
Crumble the nut butter cookies evenly over the banana slices.
⏱️ 1 min
- 6
Gently swirl or lightly mix the banana slices and cookie crumbles into the mixture in the tray using a spoon or knife. This will distribute them throughout the 'ice cream'.
⏱️ 1 min
- 7
Place the tray in the freezer and freeze for at least 2 hours, or until solidified to an ice cream-like consistency. For best results, freeze for 3-4 hours.
⏱️ 120 min
- 8
Once frozen, scoop and serve immediately. If the ice cream is too hard, let it sit at room temperature for a few minutes to soften slightly before scooping.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Banana Nut Butter Ice Cream
Ingredients
- 16 ounces cottage cheese, full-fat or low-fat
- 3 ripe bananas, 2 sliced for blending, 1 sliced for topping
- 2 tablespoons maple syrup, or to taste
- 1 teaspoon vanilla extract
- 4 nut butter cookies, crumbled
Instructions
- 1
Add the cottage cheese, 2 sliced ripe bananas, maple syrup, and vanilla extract to a high-speed blender.
⏱️ 2 min - 2
Blend the mixture thoroughly until it is completely smooth and creamy. Ensure there are no cottage cheese curds remaining.
⏱️ 3 min - 3
Pour the blended mixture into a loaf pan or a similar freezer-safe tray.
⏱️ 1 min - 4
Arrange the remaining 1 sliced banana over the top of the mixture in the pan.
⏱️ 2 min - 5
Crumble the nut butter cookies evenly over the banana slices.
⏱️ 1 min - 6
Gently swirl or lightly mix the banana slices and cookie crumbles into the mixture in the tray using a spoon or knife. This will distribute them throughout the 'ice cream'.
⏱️ 1 min - 7
Place the tray in the freezer and freeze for at least 2 hours, or until solidified to an ice cream-like consistency. For best results, freeze for 3-4 hours.
⏱️ 120 min - 8
Once frozen, scoop and serve immediately. If the ice cream is too hard, let it sit at room temperature for a few minutes to soften slightly before scooping.