Ingredients

• 1 pint Vanilla Bean Wink Ice Cream (divided)
• 1 cup Low Fat Cottage Cheese
• 10 Strawberries (rinsed, greens sliced off)
• ¾ tsp Liquid Stevia Extract (divided)
• ¾ tsp Matcha Powder

Instructions

• Defrost the pint of Vanilla Bean Wink at room temperature for 15 minutes (or microwave for ~15 seconds).
• In a food processor, add the cottage cheese, strawberries and 1/2 tsp stevia extract. Puree until very smooth.
• Scoop HALF of the pint of Vanilla Bean Wink into the food processor and puree again. Place the food processor bowl in the freezer for 15 minutes.
• Scoop the remaining Vanilla Bean Wink into a large bowl. Stir in the remaining 1/4 tsp stevia extract and matcha powder until the mixture is even and smooth.
• Pour half of the strawberry mixture into 2 large glasses or bowls. Spoon the matcha ice cream into the glasses/bowls, then top with the remaining strawberry mixture. Freeze for 1 hour. Serve!