Cottage Cheese Ice Cream
This easy cottage cheese ice cream is made with just five ingredients and no churning. Peanut butter swirls and chopped dark chocolate make it a higher-protein dessert worth keeping in the freezer.
Servings: 4 servings
Ingredients
- 2 cups cottage cheese full fat is best (4%)
- 1/4 cups chopped 70% dark chocolate or chocolate chips
- 2 tablespoons peanut butter
- 3 tablespoons honey syrup or another sweetener of choice
- 1 teaspoon vanilla extract
Instructions
- Add the cottage cheese, honey and vanilla extract to a blender or food processor.
- Blend the mixture for a minute or two until creamy and smooth.
- Transfer half of the mixture to a freezer-safe container or loaf pan (5x7 inches).
- Sprinkle some chopped chocolate over the mixture and add 1 tablespoon of peanut butter.
- Pour in the remaining ice cream mixture on top and sprinkle the remaining chocolate and the second tablespoon of peanut butter. Use a knife to gently swirl the peanut butter into the mixture if desired.
- Place in the freezer for 2-3 hours or refrigerate overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften for the creamiest texture.
Notes
Adjust sweetness: Taste the mixture after it's blended and adjust the sweetness depending on your preference.
Protein boost: Add a scoop of vanilla protein powder before blending for a higher-protein version.
Nutrition
Serving: 1SERVING | Calories: 262kcal | Carbohydrates: 25g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 378mg | Potassium: 235mg | Fiber: 1g | Sugar: 21g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 0.4mg