Ingredients
- 1 cup Cottage Cheese *
- 1/2 cup Vanilla Greek Yogurt *
- 1/2 cup Coconut Cream
- 1/4 cup Pure Maple Syrup
- 1 tsp Vanilla Paste
- 2 Tbsp Cashew Butter *
- 2 - 3 Tbsp Vanilla Protein Powder *
- 1/2 tsp Organic Luminous Blue Spirulina
- 1/4 cup Cashew Butter Or peanut butter
- 3 Tbsp Vanilla Protein Powder
- 3 Tbsp Pure Maple Syrup
- 1 Tbsp Almond Flour
- 1/2 tsp Pure Vanilla Extract
- 2 Tbsp Mini Chocolate Chips Semi-Sweet
Instructions
With Ice Cream Maker
- Blend ice cream ingredients together until smooth, scraping down the sides in between. Add more/less blue spirulina until your desired shade is achieved
- (If wanting dairy free & using the creami you can replace the cottage cheese and coconut cream with 1 can lite coconut milk. Use a vanilla vegan Greek yogurt, or omit the yogurt but add the vanilla protein powder for the vanilla flavor. This won't work for the loaf tin method as it will be too thin. The creami is pretty amazing at turning any level of thickness or liquid into creamy ice cream!)
- Pour into ninja creami container and freeze 24hours
- Add a splash of coconut milk or milk of choice, and Spin on scoop-able ice cream setting
- Leave a divot in the center and add chocolate chunks / chips and mix under mix-ins option
- Add cookie dough balls overtop and enjoy!
Without an ice cream maker
- Blend everything together, then fold in cookie dough balls and chocolate chunks
- Pour into loaf tin and freeze 4 hours for that sweet spot- soft and creamy but scoopable
- When freezing longer let come to room temp 15min to soften before enjoying
Video
Notes
If not using the Ninja Creami, you'll want the added fat from the coconut cream & cashew butter to help keep it creamy without getting icy. The protein powder is also optional. It will blend right in but texture won't be affected if you leave it out.