Cottage Cheese Chocolate Peanut Butter Ice Cream
A rich, creamy, and protein-packed no-churn ice cream made with blended cottage cheese, cocoa powder, and swirls of peanut butter. Wholesome yet indulgent, this frozen dessert is easy to make and full of flavor.
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Ingredients
- 2 cups cottage cheese (full-fat or low-fat)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup maple syrup or honey (adjust to taste)
- 1 tsp vanilla extract
- 1/3 cup creamy peanut butter (or crunchy for texture)
- 1/4 cup dark chocolate chips or chunks (optional)
Instructions
- Add cottage cheese, cocoa powder, maple syrup, and vanilla extract to a high-speed blender or food processor.
- Blend until completely smooth and creamy.
- Pour half the mixture into a freezer-safe container, then add dollops of peanut butter and a sprinkle of chocolate chips.
- Repeat with the remaining mixture, peanut butter, and chocolate chips, swirling gently with a spoon or knife.
- Cover and freeze for 4–6 hours, or until firm enough to scoop.
- Let sit at room temperature for 5–10 minutes before serving for easier scooping.
Notes
- Use crunchy peanut butter or chopped peanuts for extra texture.
- Substitute cocoa powder with melted dark chocolate for a silkier flavor.
- Try swirling in raspberry jam, banana slices, or protein powder for variety.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240
- Sugar: 14g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 15mg
