Protein Packed S’mores Ice Cream

By McCarleyRHLAC

Servings: 2 (1 cup) servings
Calories: 150 per serving
Weight Watchers PointsPlus Value: 3 per serving

Ingredients

• 1 cup almond milk or skim milk (I used vanilla Almond Breeze)
• 1 cup fat free cottage cheese, or plain low-fat greek yogurt
• 3 tbs cocoa powder OR 3 tbs sugar free chocolate pudding mix
• 2 tbs marshmallow fluff OR 2 tbs light cool whip
• 4 packets stevia (or 1 tbs sweetener of choice, or to taste)
• 1 graham cracker square, crushed into fine crumbs
• Optional Toppings: Fat free whip cream, 10 mini marshmallows, and/or 2 squares hershey’s chocolate, roughly chopped (to garnish).

Details

Servings 2
Adapted from dashingdish.com

Preparation

Step 1

Combine all of the ingredients (except for the graham crackers) in a blender (or food processor), and blend until smooth.
Pour mixture into ice cream maker. Let the ice cream churn for about 20-25minutes, or until it becomes a firm ‘frozen yogurt’ texture. Scoop ice cream into individual dishes and add the crushed graham cracker over top, or swirl into ice cream if prefereer. (You may also add other toppings, if desired).
Serve immediately and enjoy!
Note: You can also scoop ice cream into a Tupperware, and freeze for up to one hour, for a more firm ‘ice cream’ texture. However, don’t let ice cream freeze for longer than one hour, or it will become an ice block! If it does become harder than you would like, you can always put the Tupperware in the microwave for about 30 seconds to defrost to desired texture!