Cottage Cheese Chocolate Peanut Butter Ice Cream

Cottage Cheese Chocolate Peanut Butter Ice Cream is a rich, creamy, and protein-packed frozen dessert that tastes like a decadent treat but is made with wholesome ingredients. It blends the creaminess of cottage cheese with bold cocoa flavor and swirls of peanut butter, creating a no-churn ice cream that’s both satisfying and surprisingly good for me.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and doesn’t require an ice cream maker. The cottage cheese gives it a naturally smooth texture while adding a boost of protein, making it more filling than traditional ice cream. The chocolate-peanut butter combo is classic and indulgent, and I like knowing exactly what’s going into every bite. It’s the perfect dessert when I want something sweet without the sugar crash.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese

• Unsweetened cocoa powder

• Maple syrup or honey

• Vanilla extract

• Creamy peanut butter (or swirl in crunchy if I like texture)

• Dark chocolate chips or chunks (optional)

Directions

1. I start by adding the cottage cheese, cocoa powder, maple syrup, and vanilla extract to a high-speed blender or food processor.

2. I blend everything until the mixture is completely smooth and creamy.

3. I pour half of the base into a freezer-safe container, then add dollops of peanut butter and a handful of chocolate chips.

4. I repeat with the remaining mixture and more peanut butter, swirling it in gently with a spoon or knife.

5. I cover the container and freeze for at least 4–6 hours, or until firm enough to scoop.

6. When ready to serve, I let it sit at room temperature for 5–10 minutes to soften slightly.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Freeze time: 4–6 hours
Total time: Around 4 hours and 10 minutes

Variations

When I want more texture, I use crunchy peanut butter or mix in chopped peanuts. I sometimes skip the cocoa powder and use melted dark chocolate instead for a smoother, silkier flavor. For a fun twist, I swirl in raspberry jam, banana slices, or even protein powder for an extra nutritional boost.

Storage/reheating

I store this ice cream in an airtight container in the freezer for up to 2 weeks. Since it firms up quite a bit, I always let it thaw at room temperature for several minutes before scooping. I never microwave it, as that affects the texture.

FAQs

Does this taste like cottage cheese?

Not at all. I find that once blended, the cottage cheese becomes smooth and neutral. The cocoa and peanut butter completely take over the flavor.

Can I use low-fat cottage cheese?

Yes, I’ve used both full-fat and low-fat versions. Full-fat gives a richer texture, but low-fat still works great if I want a lighter option.

Do I need an ice cream maker?

Nope! That’s what I love about this recipe. It’s a no-churn ice cream that just needs a blender and a freezer-safe container.

Can I make it dairy-free?

I haven’t tried it with dairy-free cottage cheese alternatives, but if I find one with a similar texture, it might work. Peanut butter and cocoa are dairy-free already.

How can I make it sweeter?

I adjust the maple syrup to my taste, or sometimes I add a few pitted dates before blending for natural sweetness. Chocolate chips also help add a bit of extra sweet richness.

Conclusion

Cottage Cheese Chocolate Peanut Butter Ice Cream is a game-changing frozen dessert that’s as nutritious as it is delicious. I love how easy it is to make, how rich it tastes, and how much better I feel after eating it compared to traditional ice cream. Whether I’m looking for a post-workout treat or a late-night snack, this creamy creation always satisfies my cravings.