High Protein Pistachio Cheesecake Ice Cream
This High Protein Pistachio Cheesecake Ice Cream is a delicious way to try the viral cottage cheese ice cream recipe! Pistachios, maple syrup, graham crackers, and cottage cheese.
Servings: 2 servings
Equipment
- Immersion Blender
Ingredients
- 16 oz cottage cheese
- 2-3 Tbsp pure maple syrup
- 1/4 cup shelled, unsalted pistachios
- 1/4 tsp pistachio extract (or almond extract)
- 1/4 cup graham crackers, crushed
Instructions
- Add cottage cheese, extract, and maple syrup to a medium mixing bowl.
- Using your immersion blender, blend the mixture until completely smooth. Alternatively, you can use a food processor to blend the mixture, too.
- Place pistachios in a plastic bag and use a rolling pin to crush the nuts (you can use the bottom of a glass, too). Add to the mixture. Add the graham crackers to the same plastic bag, crushing them also, then add to the mixture.
- Fold the pistachios and graham crackers into the mixture until combined.
- Freeze for at least 2 hours or until frozen through.