Blueberry Cheesecake Protein Ice Cream
This Blueberry Cheesecake Protein Ice Cream is creamy, high-protein, and made with just 5 ingredients! Naturally sweetened with maple syrup and perfect for a healthy snack or post-workout treat.
Servings: 1 pint
Ingredients
- 2 cups cottage cheese I used 1% no salt added
- 3 tbsp maple syrup more or less to taste
- 1 cup frozen blueberries divided
- 1 tbsp vanilla protein powder
Instructions
- Blend together the cottage cheese, maple syrup, 1/2 cup blueberries, and protein powder. If not using an ice cream maker, stir 1/2 cup blueberries into mixture and freeze overnight. Let sit on the counter for 10 minutes to thaw and enjoy!
- If using the Ninja Creami, pour into the pint, place storage lid on top, and freeze for 24 hours. Replace the lid with the processing lid, attach to the base, and select ice cream. When finished, remove the pint and lid. With a spoon, create a 1 ½-inch wide hold that reaches the bottom of the pint. Add 1/2 cup frozen blueberries to the hole and process again using the MIX-IN program. Remove and enjoy!