Ingredients
1 (16 oz.) container cottage cheese- you can use fat free, 1%-2% or $%. I recommend using 2% or 4% since it contains more fat to give the ice cream that amazing creaminess
2 Tbsp no sugar added honey, maple syrup or powdered sweetener – I like to use Choczero no sugar added honey or Lakanto powdered sweetener.
1 tsp pure vanilla extract
1/4 cup peanut butter powder
INSTRUCTIONS
Add all ingredients in to a blender or food processor and blend until smooth
Pour the mixture into a loaf pan or freezer safe container.
Place in freezer to set for at least 2 hours or up to 4 hours max.
Allow the ice cream to thaw for about 5 minutes then scoop and enjoy!
Top with desired toppings such as chocolate sprinkles or chocolate chips!
Store leftovers in the freezer for 1-3 days.
1 WW Point® per serving if using fat free cottage cheese and Lakanto powdered sweetener
1 WW Point® per serving if using fat free cottage cheese and ChocZero honey
3 WW Points® per serving if using 2% cottage cheese and Lakanto powdered sweetener
4 WW Points® per serving if using 2% cottage cheese and ChocZero honey
5 WW Points® per serving if using 4% cottage cheese and ChocZero honey
NOTES
Smartpoints:
GREEN:4 WW Points® per serving if using 2% cottage cheese and ChocZero honey
5 WW Points® per serving if using 4% cottage cheese and ChocZero honey
3 WW Points® per serving if using 2% cottage cheese and Lakanto powdered sweetener
