Description

This creamy, no-churn cottage cheese ice cream is packed with protein and naturally sweetened. Just blend cottage cheese, peanut butter, and a touch of vanilla with your favorite sweetener, stir in chocolate chips, and freeze! A guilt-free dessert that tastes like peanut butter cheesecake—simple, satisfying, and endlessly customizable.

Ingredients

Scale

1½ cups full-fat cottage cheese
2 tablespoons peanut butter
2 –3 tablespoons maple syrup (honey, or sweetener of choice)
1 teaspoon vanilla extract
¼ cup mini chocolate chips or chopped dark chocolate

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Instructions

Add the cottage cheese, peanut butter, sweetener, and vanilla extract to a high-speed blender or food processor.
Blend until completely smooth and creamy.
Fold in the chocolate chips using a spatula.
Pour the mixture into a freezer-safe container and smooth the top.
Cover and freeze for 3–4 hours, or until firm.
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Enjoy!

Notes

Use full-fat cottage cheese for the creamiest result.

For dairy-free: substitute with a plant-based cottage cheese and nut butter.

Add-ins: try berries, chopped nuts, or swirl in fruit preserves.

Store in an airtight container for up to 2 weeks.

Soften slightly before serving for best texture.