High-Protein Cottage Cheese Ice Cream with Caramelized Pecans

Ingredients:

2 cups cottage cheese (choose low-fat or full-fat, as desired)
1/2 cup unsweetened almond milk
1/4 cup honey or maple syrup
1 tsp vanilla extract
1/4 cup chopped pecans
1 tbsp coconut oil or butter (for caramelizing the pecans)
A pinch of salt (optional)

Instructions:

Blend the base: In a blender, combine cottage cheese, almond milk, honey or maple syrup, and vanilla extract. Blend until smooth and creamy. If the mixture is too thick, add almond milk one tablespoon at a time until you reach your desired consistency.

Chill the mixture: Pour the creamy mixture into an ice cream maker and churn according to the manufacturer’s instructions until you reach a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow dish, cover, and freeze, stirring every 30 minutes until it firms up (about 4-5 hours).

Caramelize the pecans: While the ice cream is freezing, heat coconut oil or butter in a small pan over medium heat. Add chopped pecans and a pinch of salt (if desired). Stir constantly for about 3-5 minutes, until the pecans become golden brown and caramelized. Set them aside to cool.

Serve: Once the ice cream is ready, scoop it into bowls and top with the caramelized pecans. Drizzle with additional honey or maple syrup for an extra touch of sweetness.