Salted Caramel Cottage Cheese Ice Cream

Ingredients

• 2 cup cottage cheese (full fat or 2% recommended for creaminess)
• 0.25 cup maple syrup (pure maple syrup)
• 1 tsp vanilla extract
• 2 tbsp caramel sauce (plus more for drizzling)
• sea salt (a pinch)
• 0.25 cup pecans (chopped)

Steps

1. 1

   Place the cottage cheese, maple syrup, vanilla extract, and a pinch of sea salt into a high-speed blender or food processor.

2. 2

   Blend the mixture on high until it is completely smooth and no lumps from the cottage cheese remain.

3. 3

   Pour the blended mixture into a container (the original cottage cheese container or a shallow loaf pan works well).

4. 4

   Drizzle the caramel sauce over the mixture and sprinkle with the chopped pecans.

5. 5

   Use a knife or spoon to gently swirl the caramel and pecans into the cottage cheese base.

6. 6

   Cover the container and place it in the freezer for at least 4 hours, or until firm.

7. 7

   Remove from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before scooping and serving.

Notes

If the ice cream becomes too hard in the freezer, simply let it thaw on the counter for a few minutes until it reaches a scoopable consistency. You can use sugar-free caramel sauce and a monk fruit sweetener to make this lower in sugar.

Nutrition per serving

• dessert
• high-protein
• vegetarian
• ice cream
• no-bake
• healthy snack