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–+ servings
Sea Salt & Honey Protein Ice Cream

Creamy Sea Salt & Honey Protein Ice Cream for Guilt-Free Indulgence

Enjoy a creamy, high-protein Sea Salt & Honey Protein Ice Cream that's gluten-free and refined sugar-free.
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Prep Time 10 minutes
Freezing Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese provides a creamy texture and high protein
  • 1/4 cup Honey natural sweetener; substitute with maple syrup for vegan option
  • 1/4 teaspoon Sea Salt enhances sweetness
For Flavoring
  • 1 teaspoon Vanilla Extract opt for pure extract for best results
  • 3 pieces Medjool Dates naturally sweetens; soak in warm water if firm

Equipment

  • Ninja CREAMi

Method
 

Step‑by‑Step Instructions
  1. In a high-speed blender, combine cottage cheese, honey, vanilla extract, sea salt, and pitted Medjool dates. Blend on high until smooth, about 1-2 minutes.
  2. Pour the creamy mixture into the Ninja CREAMi container, seal tightly, and place in the freezer for 4-12 hours.
  3. After freezing, attach the container to the Ninja CREAMi and select the 'Lite Ice Cream' setting. Process for 1-2 minutes until creamy.
  4. If a softer texture is desired, reprocess for another 30 seconds to 1 minute. For firmer ice cream, refreeze and process again.
  5. Serve immediately in bowls or cones, adding a pinch of sea salt on top if desired. Store leftovers in an airtight container.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 150mg

Notes

Ensure cottage cheese is well-blended for silky texture. Soak Medjool dates in warm water beforehand for easier blending.

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