High Protein Ube-Banana Cream Pie (Tastes Like Ice Cream!)

I swear... you can't taste the cottage cheese. Hear me out!

If you're craving dessert but still chasing those protein goals, this Ube-Banana Cream Pie is your new go-to. It's cold, creamy, packed with protein, and honestly—it tastes like banana pudding and ice cream had a baby. No baking, no weird ingredients, no guilt.

This recipe started out as a basic banana cream pie with vanilla, but after a suggestion from my Filipino wife, I swapped in Ube flavoring instead—and it turned out incredible. That rich, nutty purple yam flavor takes this from “pretty good” to “holy crap, what is this and why haven’t I been eating it forever?”

All ingredients

🥣 Ingredients (Makes 5 Servings)

• 16 oz cottage cheese

• ¼ cup almond butter

• 1 ripe banana

• ¼ cup honey

• 2 graham crackers, crushed (for topping)

• 1 tsp Ube flavoring

  (original recipe calls for vanilla extract, but trust me—the Ube makes it next level)

Pro Tip: When measuring almond butter, place the jar directly on your food scale and tare it. Then scoop out what you need and measure by what’s removed—not added. That way, whatever sticks to the spoon doesn’t mess with your macros!

🌀 Directions

1. Blend it up: Add the cottage cheese, almond butter, banana, honey, and Ube flavoring to a food processor or high-powered blender. Blend until completely smooth and creamy.

2. Freeze it: Pour the mixture into a loaf pan or any freezer-safe container. Top with the crushed graham crackers for that classic pie feel.

3. Chill out: Freeze for at least 3–4 hours, or overnight for a firmer texture. Let it sit at room temp for 5–10 minutes before scooping—just like you would with real ice cream.

🧬 Macros (Per Serving – 5 servings total)

• Calories: 269

• Protein: 13.4g

• Carbs: 30g

• Fat: 12g

• Fiber: 1.8g