High Protein Blueberry Ripple Ice Cream

This recipe is so incredibly easy to make and packed full of protein which is essential in supporting healthy grown and development of your toddler. This ice cream is also a great source of vitamin C which is important for iron absorption as well as containing calcium for strong bones and teeth, magnesium, potassium and folate.

INGREDIENTS

• 300g blueberries
• 1 tbsp water
• 300g (1 cup) cottage cheese
• 70g (1/4 cup) cream cheese
• 1 tbsp maple syrup
• 125ml (1/2 cup) coconut yogurt

METHOD

1. Add blueberries and water to a pan and heat gently until the water starts to bubble and the blueberries soften. Allow to simmer for about 10 minutes to reduce down the liquid, then mash with a fork, then leave aside to cool fully.
2. Add the cottage cheese, cream cheese, maple syrup to a blender and blend until smooth. Then add the coconut yogurt and pulse for a few seconds until combined. It should be thick and creamy.
3. Pour into a freezer friendly dish, then spoon the blueberry mixture on top. Use a knife to swirl around to create the ripple effect.
4. Cover and freezer for roughly 90 minutes for soft serve ice cream.