Cottage Cheese Ice Cream
This Cottage Cheese Ice Cream proves that healthy desserts don't have to sacrifice flavor or texture. With a handful of simple ingredients, a blender, and a few hours in the freezer, you'll have a creamy, protein-packed frozen dessert that's endlessly customizable. From chocolate and peanut butter to fresh berries and cookie crumbles, every batch can become your new favorite flavor. Once you try how smooth and delicious homemade cottage cheese ice cream can be, you'll want to keep a container stocked in your freezer year-round.
Ingredients
- 24 oz full-fat cottage cheese 3 cups
- ⅓ cup pure maple syrup or honey
- 2 tsp vanilla extract
- 2 tbsp creamy peanut butter
- ¼ tsp flakey sea salt
- ½ cup mini chocolate chips
Optional Mix In's
- Strawberries chopped
- Nuts peanuts, pecans, walnuts, etc
- Crushed cookie sandwiches
- 2 tbsp Cocoa powder for a chocolate version
- Caramel
- Blueberries
- Coconut flakes
- Banana slices
Instructions
- Add the cottage cheese, maple syrup, vanilla extract, peanut butter, and sea salt to a high-speed blender.
- Blend for 2 to 4 minutes, scraping down the sides as needed, until the mixture is completely smooth and silky with no visible cottage cheese curds remaining.
- Transfer the mixture to a mixing bowl if needed and gently fold in the mini chocolate chips along with any additional mix-ins you'd like to use.
- Line a 9x5 loaf pan or freezer-safe container with parchment paper if desired.
- Spread the mixture evenly into the pan.
- Swirl extra peanut butter across the top using a butter knife.
- Sprinkle with additional mini chocolate chips and a light pinch of flaky sea salt.
- Cover tightly with plastic wrap or an airtight lid.
- Freeze for 3 to 5 hours, or until firm but scoopable.
- Allow the ice cream to sit at room temperature for 10 to 15 minutes before scooping.
- Serve with fresh strawberries, extra chocolate chips, chopped peanuts, or your favorite toppings.