Cottage Cheese Ice Cream with Peanut Butter and Chocolate Chips

Cottage Cheese Ice Cream with Peanut Butter and Chocolate Chips

Blended cottage cheese churns into a creamy, protein-rich ice cream swirled with peanut butter.

Total 6 hr Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Peanuts

Cottage cheese blends smooth and freezes into a dense, creamy base that tastes far richer than its protein content suggests. Swirls of peanut butter and mini chocolate chips add pockets of richness and crunch throughout. It's a satisfying frozen treat for a warm afternoon or a lighter alternative when a milkshake-style dessert craving hits.

Ingredients

  • 2 cups full-fat cottage cheese
  • 1/2 cup honey
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup mini chocolate chips

Method

  1. In a blender or food processor, combine the cottage cheese, honey, milk, vanilla extract, and salt. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth with no visible curds.

  2. Warm the peanut butter in the microwave for 20 to 30 seconds until pourable and set aside.

  3. Pour the blended base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.

  4. During the last 2 minutes of churning, add the mini chocolate chips so they distribute evenly.

  5. Transfer half the churned mixture to a freezer-safe loaf pan or airtight container. Drizzle with half the warm peanut butter and swirl gently with a knife. Repeat with the remaining mixture and peanut butter, finishing with a swirl on top.

  6. Cover and freeze until firm, at least 4 hours or overnight.

  7. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping to soften slightly.

Rate this recipe

★ 3.9 (1)

Cottage Cheese Ice Cream with Peanut Butter and Chocolate Chips

Cottage cheese blends smooth and freezes into a dense, creamy base that tastes far richer than its protein content suggests. Swirls of peanut butter and mini chocolate chips add pockets of richness and crunch throughout. It's a satisfying frozen treat for a warm afternoon or a lighter alternative when a milkshake-style dessert craving hits.

6 hr 6 servings 310 cal

Ingredients

  • 2 cups full-fat cottage cheese
  • 1/2 cup honey
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup mini chocolate chips

Method

  1. 1

    In a blender or food processor, combine the cottage cheese, honey, milk, vanilla extract, and salt. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth with no visible curds.

  2. 2

    Warm the peanut butter in the microwave for 20 to 30 seconds until pourable and set aside.

  3. 3

    Pour the blended base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.

  4. 4

    During the last 2 minutes of churning, add the mini chocolate chips so they distribute evenly.

  5. 5

    Transfer half the churned mixture to a freezer-safe loaf pan or airtight container. Drizzle with half the warm peanut butter and swirl gently with a knife. Repeat with the remaining mixture and peanut butter, finishing with a swirl on top.

  6. 6

    Cover and freeze until firm, at least 4 hours or overnight.

  7. 7

    Let the ice cream sit at room temperature for 5 to 10 minutes before scooping to soften slightly.