Peanut Butter Cookie Protein Ice Cream

INGREDIENTS

• 24 oz full fat cottage cheese
• 1/4 cup BBF Organic Cacao Powder
• 2 scoops chocolate protein powder
• 1/4 cup maple syrup or sweetener of choice
• 1/4 cup PBfit Classic
• 3 chocolate peanut butter cream cookies
• 3 peanut butter sandwich cookies

DIRECTIONS

1. 1

   In a high-powered blender or food processor, add all ingredients except the cookies. Blend on high until completely smooth and creamy. The texture should resemble pudding.

2. 2

   Pour the ice cream base into a loaf pan or a freezer-safe, airtight container. Use a spoon or spatula to spread the mixture evenly.

3. 3

   Crumble the cookies on top of the ice cream base and gently press them in.

4. 4

   Cover with a lid and freeze until firm (4–5 hours or overnight).

5. 5

   When ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly before scooping.

6. 6

   Enjoy your Chocolate Peanut Butter Cookie Ice Cream!