Creamy Delight with a Protein Punch!
Discover the ultimate in creamy goodness with my Butter Pecan Cottage Cheese Ice Cream. This luscious dessert is the perfect blend of rich butter pecan flavors and the surprising creaminess of cottage cheese. High in protein and low in calories, this treat is both satisfying and guilt-free!
Butter pecan ice cream is a classic favorite, but this version takes it to a new level of deliciousness. Imagine the rich, nutty flavors combined with the smooth, creamy texture of cottage cheese ice cream. It’s not just any ice cream; it’s a protein-packed delight that you can enjoy anytime.
The best part? It’s refined sugar-free and paleo-friendly, making it a healthy dessert option for those who want to indulge without the guilt. Whether you’re enjoying it on its own or topping it with some extra pecans for crunch, this ice cream is a game-changer.
If you’ve tried protein ice creams before and found them lacking in flavor or creaminess, this Butter Pecan Cottage Cheese Ice Cream will change your mind. It’s everything you love about traditional ice cream but with a healthy twist. Plus, it’s perfect for those hot summer days when you need a refreshing treat.
So easy to make, takes minimal prep time, and is the ideal serving size for you and your loved ones. Or, enjoy it all by yourself – no need to share this delectable dessert! Whether you’re a fan of the Ninja Creami ice cream method or prefer the traditional way, this recipe is a must-try.
Macros Per Serving
471 Cal | 42g Carbs | 27g Fat | 30g Protein
Recipe Card
Butter Pecan Cottage Cheese Ice Cream
Ingredients
Base:
- 126 g Fat Free Cottage Cheese (Trader Joe’s)
- 160 ml Protein Plant Milk (Good Karma)
- 60 ml Sugar Free Syrup (Mrs. Butterworths)
- 12 g Vanilla Instant Pudding Mix (Simply Delish)
For Blending:
- 60 ml Protein Plant Milk (Good Karma)
Butter Pecan:
- ½ tbsp Unsalted Butter (Vital Farms)
- 25 g Chopped Pecans
- 1 tbsp Coconut Sugar
Instructions
Base:
- In a blender, blend together your base ingredients.126 g (4.5 oz) Fat Free Cottage Cheese, 160 ml (0.66 cups) Protein Plant Milk, 60 ml (0.25 cups) Sugar Free Syrup, 12 g (2 tsp) Vanilla Instant Pudding Mix
- Add to your Ninja Creami container and freeze for 24 hours.
- When ready to enjoy, let it defrost on the counter for at least 15 minutes. Then add to your machine and spin on ‘Light Ice Cream’ setting. It may come out pretty powdery but don’t worry! Add 60ml of milk and then hit ‘Re-Spin’.60 ml (0.25 cups) Protein Plant Milk
Butter Pecan:
- Meanwhile, in a small saucepan, add in your butter on medium heat.1/2 tbsp Unsalted Butter
- Once melted, add in the pecans and sugar. Sauté together for 5-6 minutes until golden brown. Set aside.25 g (0.25 cups) Chopped Pecans, 1 tbsp Coconut Sugar
- Once your ice cream has respun, open it up and it should be super creamy. Create a hole in the middle and add in the buttered pecans.
- Add the container to the machine one last time using the ‘Mix-Ins’ setting.
- It’ll be all well incorporated and so delicious. Enjoy on its own or in an ice cream cone!
Without a Ninja Creami:
- Once you have your liquid base, add it to ice cube molds and freeze overnight.
- Then grab as many cubes for 1 serving and blend in a high speed blender with a splash of milk, until it’s thick and creamy.
- Repeat the steps for the butter pecans and sprinkle some on top.
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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