This cottage style vanilla ice cream is another classic flavor that can be made to keep on hand for those late night/summer day ice cream cravings. A few days ago I posted about cottage style chocolate ice cream if that is more your style.
One of the nicest things about these recipes is that they can be made to fit into multiple meal settings. Using the ingredients listed in the recipe they make a great low fat, low carb snack option. While we all know that healthy fat isn’t the enemy it doesn’t hurt to pull it back along with the carbs once in a while.
I learned something about my husband that I didn’t know. Rick (my Husband) had never used an ice cream maker like this one
(this is an affiliate link).
He hovered over the ice cream maker watching just like my boys used to when they were little. There is something fascinating in watching a milky substance turn into ice cream, it attracts all of us young and old.
I think part of it is the ability to make your own flavor combinations or to just go with the classics and then doll it up with toppings.
For mama’s like me that are following the Trim Healthy Mama way of eating, this recipe is a Fuel Pull as written. Which means that it is low fat and low carb.
Ways to top Cottage Style Vanilla Ice Cream
If you decide to top it with fruit or other healthy carbs like on plan granola it then becomes an E treat.
To make this an S you can do a variety of things…
change the almond milk to heavy cream, use full fat cottage cheese and add things like peanut butter, on plan chocolate chips or top it with skinny chocolate (page 371) and almonds.
Packing in Some Protein
I do use carton egg whites to help bump up the protein, personally I don’t have an issue with this as they are pasteurized which helps to ensure that no bacteria is in them. If this concerns you I can totally respect that and have also made this with substituting lite coconut milk for the egg whites which still keeps it in a Fuel Pull setting.
This cottage style vanilla ice cream packs an extra little punch of protein with the addition of protein powder, I use the Pristine Whey Protein Powder from Trim Healthy Mama which can be purchased here (affiliate link) or this one from Amazon.
I’ve also made Ice Cream Sandwiches with this and cakes made from the cake in a bowl recipe on page 258.
- Serving size: 3
- Calories: 121
- Fat: 3g
- Saturated fat: 1g
- Unsaturated fat: 1g
- Carbohydrates: 5g
- Sugar: 3g
- Sodium: 301mg
- Protein: 15g
- Cholesterol: 8mg
- 1 cup of cottage cheese (I used 1%)
- 1 tsp pure vanilla extract
- 2 TBS Protein Powder
- ¼ cup carton egg whites
- 3 TBS Trim Healthy Mama, Sweet Blend
- ½ cup almond milk or ½ and ½
- 1 TBS glycerin (to keep ice cream soft)
- 2 tsp vodka (to keep ice cream creamy without icing up)
- Place all ingredients into blender, process for 3-5 minutes until creamy and cottage cheese is smooth.
- Pour into ice cream freezer and process for 20 minutes, ice cream will be soft serve consistency either serve immediately or place in freezer for up to 2 hours without added glycerin or vodka, after this it will become very hard and will need to be defrosted slightly to be scoopable.
Vodka eliminates the iciness from stored ice cream and glycerin adds sweetness and softness to the ice cream.