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–+ servings
Sea Salt & Honey Protein Ice Cream

Creamy Sea Salt & Honey Protein Ice Cream You’ll Love

This Sea Salt & Honey Protein Ice Cream is a guilt-free treat that packs a protein punch while being gluten-free and refined sugar-free.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Cottage Cheese Opt for low-fat or fat-free varieties for a lighter base.
  • 6 pieces Pitted Dates Soak in warm water for easier blending.
For Sweetness
  • 3 tablespoons Honey Choose raw, organic honey for a richer taste.
For the Flavor
  • 1 pinch Flaky Sea Salt Feel free to sprinkle extra on top.
Ninja CREAMi Requirement
  • 1 unit Ninja CREAMi Base Follow the instructions that come with your machine.

Equipment

  • Ninja CREAMi

Method
 

Step-by-Step Instructions for Sea Salt & Honey Protein Ice Cream
  1. In a high-powered blender, combine 1 cup of cottage cheese, 3 tablespoons of honey, 6 pitted dates, and a pinch of flaky sea salt. Blend on medium speed for about 1-2 minutes until smooth and creamy.
  2. Pour the blended mixture into your Ninja CREAMi container, ensuring it's filled to the max line. Place in the freezer and let it freeze for at least 4 hours or until solid.
  3. After freezing, remove the container from the freezer and insert into the Ninja CREAMi. Select the ice cream function and process for about 1-2 minutes.
  4. If the ice cream is too hard to scoop, let it sit at room temperature for 5 minutes to soften or process again for an additional minute.
  5. Scoop the ice cream into serving bowls or cones. For extra flavor, sprinkle with flaky sea salt on top.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 7gFat: 2gSaturated Fat: 0.5gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 5IUCalcium: 100mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or 1 month in the freezer. If too firm after freezing, let it sit at room temperature for 5-10 minutes before scooping.

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