Peanut Butter Cottage Cheese Ice Cream
This creamy, protein-packed Peanut Butter Cottage Cheese Ice Cream is a delightful twist on traditional ice cream. Made with wholesome ingredients like cottage cheese, peanut butter, and dates, it’s naturally sweetened and perfect for a guilt-free treat. Easy to make and freezer-friendly, this recipe is ideal for both everyday indulgence and special occasions!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes (+4 hours freezing)
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 (16-oz) carton full-fat cottage cheese
- ½ cup crunchy peanut butter
- ¼ cup honey
- ¼ cup milk (any variety)
- 6 pitted dates
- ¼ tsp sea salt
- Chopped salted peanuts (optional, for garnish)
Instructions
- Prepare the Pan: Line an 8 x 4-inch loaf pan with plastic wrap, leaving extra overhang for easy removal later.
- Blend the Ingredients: In a food processor or high-speed blender, combine cottage cheese, peanut butter, honey, milk, dates, and sea salt. Blend until smooth and creamy, scraping down the sides as needed.
- Transfer to Pan: Spoon the blended mixture into the prepared loaf pan. Smooth the top with a spatula and sprinkle chopped salted peanuts on top if desired.
- Freeze: Cover the pan with plastic wrap or foil and freeze for at least 4 hours or until firm.
- Serve: Let the ice cream sit at room temperature for about 5–10 minutes before scooping to soften slightly. Serve in bowls or cones and enjoy!
Notes
Serving Suggestions:
Pair this ice cream with warm brownies, oatmeal cookies, or drizzle honey or melted chocolate on top for added indulgence.
Tips & Tricks:
- Use full-fat cottage cheese for maximum creaminess; low-fat versions may result in a less rich texture.
- If your blender struggles with thickness, add an extra splash of milk to help it blend smoothly.
- For extra crunch, mix chopped peanuts into the ice cream before freezing.
Storage & Reheating:
Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. To prevent freezer burn, press plastic wrap directly onto the surface before sealing. Let frozen ice cream sit at room temperature for about 10 minutes before scooping to soften slightly—no reheating needed!
Find it online: https://icecreamin.com/peanut-butter-cottage-cheese-ice-cream/