Description
A creamy and delicious Salted Caramel Cottage Cheese Ice Cream made with wholesome ingredients like cottage cheese, dates, and maple syrup, featuring a rich homemade caramel drizzle. This protein-packed frozen treat offers a smooth texture with chunks of caramel for a delightful flavor experience.
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
- Blend Base Ingredients: Combine cottage cheese, vanilla protein powder, pure vanilla extract, maple syrup, and sea salt in a blender. Blend until the mixture is completely smooth, scraping down the sides as needed to ensure an even texture.
- Add Dates: Add the pitted Medjool dates to the blender and pulse again to chop the dates into small chunks throughout the ice cream base.
- Freeze Ice Cream: Pour the blended mixture into a small dish or loaf tin, spreading evenly. Freeze for 4 hours to firm up to a scoopable texture.
- Prepare Caramel Drizzle: While the ice cream is freezing, whisk the melted coconut oil, maple syrup, creamy peanut butter, pure vanilla extract, and pinch of sea salt in a bowl until smooth and well combined.
- Serve: Once frozen, scoop the ice cream into bowls or cones. Drizzle the homemade caramel sauce over the top or mix it into the ice cream before freezing again for caramel frozen chunks.
- Thaw for Best Texture: Let the ice cream sit at room temperature for 15 to 20 minutes before serving to soften for optimal creaminess.
Notes
- The best texture is achieved when eaten after 3 to 4 hours of freezing; if left overnight, the ice cream will become harder and require longer thawing.
- You can omit the vanilla protein powder without greatly affecting the texture.
- For a nut-free option, substitute cashew butter and peanut butter with sunflower seed butter.
- If preferred, honey can be used instead of maple syrup for sweetness.
- Make sure to use pitted Medjool dates for easier blending and better texture.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
