Snack · 20 min · american

Copycat Cake Batter Protein Ice Cream (Cold Stone Creamery’s style)

If you like 2% cottage cheese, you’ll love this American snack — 20 minutes from craving to table. At 260 calories and 24g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 1 cup 2% cottage cheese
• 1 scoop Vanilla protein powder
• 2 tbsp Monk fruit sweetener
• 1 tsp Vanilla extract
• 1/2 tsp Cake batter extract
• 2 tbsp Skim milk
• 1 tbsp Rainbow sprinkles

Steps

1. Blend the cottage cheese, protein powder, sweetener, vanilla, cake batter extract, and milk on high for a full 60 seconds — anything less leaves it grainy instead of silky.
2. Taste before freezing and sweeten a touch more than you think you need; cold dulls sweetness.
3. Pour into a shallow container and freeze 3 to 4 hours, stirring hard at the 90-minute mark to break up ice crystals.
4. If you have an ice cream maker, churn 20 minutes instead for a softer, scoop-shop texture.
5. Let it sit on the counter 5 minutes before scooping — protein ice cream scoops hard straight from the freezer.
6. Fold the sprinkles in at the very end so they stay colorful instead of bleeding, and serve about 1 cup.

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