Description
Peanut Butter Cottage Cheese Ice Cream is a creamy, high-protein frozen dessert made with cottage cheese, peanut butter, honey, and vanilla for an easy no-churn treat that tastes rich, smooth, and perfectly scoopable.
Ingredients
1 1/2 cups cottage cheese
1/2 cup creamy peanut butter
3 tablespoons honey
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons mini chocolate chips, optional
2 tablespoons chopped peanuts, optional for topping
Instructions
1. Add the cottage cheese, creamy peanut butter, honey, vanilla extract, and salt to a blender or food processor.
2. Blend until the mixture is completely smooth and creamy with no visible curds remaining.
3. Stir in the mini chocolate chips if using.
4. Transfer the mixture to a loaf pan or freezer-safe container and smooth the top.
5. Cover tightly and freeze for 3 to 4 hours, or until firm and scoopable.
6. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping if needed.
7. Serve with chopped peanuts or extra peanut butter on top if desired.
Notes
Use full-fat cottage cheese for the creamiest texture.
Blend thoroughly so the base turns completely smooth before freezing.
Let the ice cream soften slightly before scooping for the best consistency.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 10g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 20mg