High-Protein Banana Chocolate Chunk Cheesecake Ice Cream
- 34 grams
- 3 grams
- 15 grams
- 17 grams
Note: These values represent one serving of four.
Just because you’re dedicated to fitness doesn’t mean you have to skip dessert. If you love Chunky Monkey ice cream like Coach Kendall “Woody” Wood or enjoy cheesecake like Coach Ash Wilking, this homemade high-protein Banana Chocolate Chunk Cheesecake Ice Cream is a smart way to satisfy your sweet tooth.
With just seven ingredients, this version has less fat, less added sugar, and more protein than the typical pint of store-bought ice cream.
The base is made with cottage cheese, a once polarizing ingredient. But this high-protein staple is having a moment, as people realize it’s a lot more versatile than they once thought. Don’t worry–the lumpy curds will be blitzed into a smooth, dreamy texture so you get the mouthfeel of ice cream. And this dessert doesn’t just delight your taste buds, it can also support your training and help with recovery during fitness programs like Four-Week Fast Track: Evolution.
“Not only is cottage cheese a complete protein containing all the essential amino acids necessary for muscle building, it’s rich in slower-digesting casein, which provides a more stable, steady supply of amino acids to preserve and build muscle in between training,” he explains. “Additionally, one serving of cottage cheese will generally provide over 30 percent of your daily needs of selenium, a great antioxidant that can reduce the destructive effects of training and stress.”
The best part is that you don’t need an ice cream machine to make this at home. All you need is a loaf pan, but any wide container can work. There are two ways to enjoy this Banana Chocolate Chunk Cheesecake Ice Cream:
- Follow the directions below but freeze it only for an hour. You’ll get a cool, creamy dessert that’s reminiscent of banana pudding.
- Freeze for at least 4-6 hours to get a more traditional ice cream frozen dessert.
While the serving size is small, you’ll be surprised at how filling it is. You can swap in lower-fat cottage cheese, but note that the texture will end up a little more icy than creamy.
Grab your spoon and dig in!
Banana Chocolate Chunk Cheesecake Ice Cream Recipe
- Prep Time
- 10 min
- 1 16-ounce carton 4% fat cottage cheese
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon almond butter
- 1 banana
- ⅓ cup chopped walnuts
- 1/3 cup dark chocolate chunks or chips
In a food processor, combine the cottage cheese, maple syrup, vanilla extract, almond butter, and the banana. Make sure to scrape down the sides and process until the mixture is completely smooth, and no curds are left.
Fold walnuts and chocolate chips into cottage cheese mixture.
Pour mixture into the loaf pan. Optional: Line the loaf pan with parchment paper ahead of time for easy cleanup. Cover with plastic wrap and freeze for at least 4 to 6 hours.
When you’re ready to serve, let it thaw for 10 minutes. Scoop into bowls and enjoy!
The ice cream will stay good in the freezer for up to 5 days, just keep it tightly covered with plastic wrap.