Creamy Peanut Butter Cottage Cheese Ice Cream
Indulge in a luxuriously smooth and protein-packed treat with this Creamy Peanut Butter Cottage Cheese Ice Cream!
Equipment
- Fine-mesh strainer
Ingredients
The Creamy Base:
- 2 cups cottage cheese 4% milkfat
- ¾ cup natural creamy peanut butter
- ¼ cup heavy cream
The Sweeteners:
- ⅓ cup honey or maple syrup
- 2 tablespoons light brown sugar or coconut sugar
Flavor Enhancers:
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt
- 2 tablespoons neutral-flavored protein powder optional
Optional Mix-ins:
- ⅓ cup mini chocolate chips
- ¼ cup roughly chopped roasted peanuts
- 2 tablespoons raspberry jam
- 2 crushed graham crackers
Instructions
Prepare the Cottage Cheese Base:
- Drain cottage cheese in a fine-mesh strainer for 15-20 minutes.
- Pat dry with paper towels to remove excess moisture.
- Let peanut butter come to room temperature.
Blend the Ice Cream Base:
- In a food processor, blend drained cottage cheese, peanut butter, heavy cream, honey, brown sugar, vanilla, and salt until completely smooth (2-3 minutes).
- Adjust sweetness or salt as needed.
Incorporate Mix-ins:
- Fold in chocolate chips, peanuts, or swirl in jam as desired.
Freeze the Mixture:
- Transfer to a freezer-safe container.
- Cover with plastic wrap and a lid.
- Stir every 30-45 minutes for the first 2 hours to prevent ice crystals.
- Freeze for a total of 4-6 hours until firm.
Serve & Enjoy:
- Let sit for 5-10 minutes before scooping.
- Garnish with flaky sea salt, a drizzle of honey, or extra peanuts.
Notes
- Use full-fat cottage cheese for the best texture.
- Want a dairy-free version? Use coconut-based alternatives.
- For a PB&J twist, swirl in raspberry jam before freezing.
- Store in the freezer for up to 1 week.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 18gProtein: 18gFat: 20gSugar: 12g
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