Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Caramel Cottage Cheese Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 61 reviews
  • Author: Caroline
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Blending
  • Cuisine: American
  • Diet: Low Fat

Description

This Salted Caramel Cottage Cheese Ice Cream is a creamy, protein-packed dessert featuring a smooth blend of cottage cheese, Medjool dates, and a rich homemade caramel drizzle. Naturally sweetened with maple syrup and enhanced with vanilla and sea salt, this frozen treat offers a delicious balance of flavors and textures that’s perfect for a healthier ice cream alternative.

Ingredients

Scale

Ice Cream Base

  • 16 oz cottage cheese
  • 1/4 cup pure maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
  • 6 whole Medjool dates, pitted
  • 1/4 cup vanilla protein powder
  • 2 Tbsp cashew butter

Caramel Drizzle

  • 2 Tbsp coconut oil, melted
  • 3 Tbsp pure maple syrup
  • 1/3 cup creamy peanut butter
  • 1/2 tsp pure vanilla extract
  • 1 pinch sea salt

Instructions

  1. Blend the base: Combine cottage cheese, vanilla protein powder, pure vanilla extract, pure maple syrup, and a pinch of sea salt in a blender. Blend until smooth, scraping down the sides as needed to ensure thorough mixing.
  2. Add dates: Add the pitted Medjool dates to the blender and blend again. The goal is to break the dates down into small chunks while maintaining some texture in the mix.
  3. Freeze the mixture: Pour the blended mixture into a small dish or loaf tin. Place it in the freezer and allow it to freeze for 3 to 4 hours until firm but scoopable.
  4. Prepare caramel drizzle: In a bowl, whisk together the melted coconut oil, pure maple syrup, creamy peanut butter, pure vanilla extract, and a pinch of sea salt until well combined and smooth.
  5. Serve: Serve the ice cream scooped into bowls or cones. Drizzle the caramel sauce over the top. Alternatively, mix some caramel drizzle in with the ice cream before freezing for caramel frozen chunks.

Notes

  • The best texture is achieved at the 3 to 4 hour freezing mark; freezing overnight will make the ice cream harder.
  • Let the ice cream thaw for 15 to 20 minutes before serving for the best creamy texture.
  • Protein powder can be omitted without significantly affecting texture, making the recipe more suitable for those avoiding supplements.
  • Use fresh, soft Medjool dates for optimal sweetness and texture.
  • If almond allergies are a concern, cashew butter can be substituted with sunflower seed butter.

Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 90 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 10 g
  • Cholesterol: 15 mg

Find it online: https://dinnerthensweets.com/salted-caramel-cottage-cheese-ice-cream-recipe/