Brownie Batter Protein

Steps

1. Blend 250 g cottage cheese260 ml cottage cheese1 cup + 2 tbsp cottage cheese375 g cottage cheese390 ml cottage cheese1⅔ cups cottage cheese and 120 ml skimmed milk120 ml skimmed milk½ cup skim milk180 ml skimmed milk180 ml skimmed milk¾ cup skim milk for about 1 minute, until completely smooth with no curds left.
2. Add 25 g chocolate protein powder65 ml chocolate protein powder¼ cup chocolate protein powder40 g chocolate protein powder95 ml chocolate protein powder⅓ cup + 1 tbsp chocolate protein powder, 3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder4½ tbsp cocoa powder4½ tbsp cocoa powder4½ tbsp unsweetened cocoa powder, 30 g light brown soft sugar2 tbsp light brown soft sugar2 tbsp light brown sugar45 g light brown soft sugar50 ml light brown soft sugar3½ tbsp light brown sugar, 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt. Blend until thick and glossy.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
5. Expect it to look powdery after the first spin. That is normal for protein ice cream.
6. If it looks crumbly or powdery, add 15 ml skimmed milk1 tbsp skimmed milk1 tbsp skim milk25 ml skimmed milk1½ tbsp skimmed milk1½ tbsp skim milk and run Re-spin.
7. Still powdery? Add another splash of milk and Re-spin once more.

To serve: Top with a few chocolate chips or a crumbled brownie bite.