It’s hot and humid today in Texas. The kind of day where the only thing that sounds good to eat is ice cream. To make matters worse, a new ice cream shop just opened up around the corner and the lines are crazy long which just makes me think it must be some really yummy ice cream. Well, I don’t need to wait in crazy lines for super yummy ice cream because I have this recipe and it is so good that I am not even sad that I am abstaining from the new shop in town.
This recipe makes a lot and I usually share it with my husband… if he’s lucky…but I could eat the whole amount and still be okay with my carb count.
I love these stainless steel cups from The Cuppery. I was able to make the milkshake just like in the old-fashioned ice cream shoppe…with an immersion blender. (You don’t have to have an immersion blender to make this recipe, though. I do sometimes make it in my Vitamix blender.) These 16 ounce cups come in a set of 4 and are so lightweight and durable. I love them for my kids because each kid gets a different color and uses the same cup all day instead of dirtying cup after cup after cup like they used to. And because they are stainless steel, I don’t have to worry about them breaking like glass, or worry about BPA and phthalates that would be in plastic cups. These are the perfect kids cups, but my husband likes them for beer too!
- 6-7 frozen Strawberries
- 10 ice cubes
- 1/4 cup cottage cheese
- 1/2 scoop vanilla protein powder
- 1/2 cup almond milk
- 3 oz cream cheese
- 2 Tbsp truvia or desired sweetener to taste
- Blend all ingredients together until smooth and creamy. If you are using a regular blender (not a Vitamix), I recommend using crushed ice. You can crush it by placing into a baggie and hitting it with the back of a spoon a few times until all of the pieces are small.