Ingredients
Loaf Tin Method
- 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 Blue Spirulina
Cookie Dough Balls
- 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
Dairy Free Ninja Creami Version
- 1 can lite coconut milk shake
- 1 scoop vanilla protein powder
- 2 tbsp collagen peptides optional for more creaminess
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/4-1/2 tsp blue spirulina powder
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
- For creami version- Pour blended mixture 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
- For loaf tin pour blended mixture into your loaf tin, and add cookie dough chunks throughout. If able, stir every 45 minutes to keep it creamy. It will be perfectly creamy at that 3-4 hour mark. If keeping frozen longer you'll just want to let thaw at room temp 10-15 minutes 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.