Ingredients
Gelato Base
- 1½ cups low-fat cottage cheese
- 1 scoop chocolate protein powder (about 30g)
- 2 tbsp creamy peanut butter
- 2 tbsp unsweetened cocoa powder
- 2–3 tbsp sugar-free sweetener (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
Fudge Swirl
- 1 tbsp peanut butter
- 1 tbsp sugar-free chocolate syrup or melted dark chocolate
Optional Toppings
- Crushed peanuts
- Dark chocolate chunks
- Sugar-free chocolate chips
Instructions
- Add cottage cheese, protein powder, peanut butter, cocoa powder, sweetener, vanilla, and salt to a high-speed blender.
- Blend until completely smooth and creamy. Scrape down the sides if needed.
- Pour the mixture into a freezer-safe container.
- Add small spoonfuls of peanut butter and chocolate syrup on top.
- Use a knife or spoon to gently swirl the fudge mixture through the gelato.
- Freeze for 2–4 hours until firm.
- Let it sit at room temperature for 5–10 minutes before scooping for the best creamy texture.
Nutrition Facts (Approx. per serving)
- Calories: 320 kcal
- Protein: 30g
- Carbohydrates: 12g
- Net Carbs: 8g
- Fat: 16g
Storage Tips
- Store covered in the freezer for up to 2 weeks.
- Allow to soften slightly before serving.
- Add toppings just before eating for the best texture.
🥜 High protein • Chocolatey • Creamy • Dessert-style without the guilt ✨
