Cottage Cheese Peanut Butter Ice Cream
4 h 10 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
This cottage cheese peanut butter ice cream is outrageously creamy, protein-packed, and sweet-salty in the best way, and it comes together in a blender with no ice cream maker.
Perfect for weeknight dessert, post-workout scoops, or a midnight freezer raid, it tastes like peanut butter cheesecake soft serve with real maple and just enough sea salt to make it pop.
Ingredients (6 servings)
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Ingredients
- 2 cups whole-milk cottage cheese whole-milk cottage cheese 15.38 oz
- ½ cup creamy natural peanut butter creamy natural peanut butter 4 oz
- ⅓ cup pure maple syrup pure maple syrup 5.28 Tbsp
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- pinch sea salt sea salt 0.01 oz
How to Make Cottage Cheese Peanut Butter Ice Cream
-
Chill your container
Pop a loaf pan or glass container into the freezer for at least 15 minutes so the mixture sets fast and stays smooth.
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Blend until perfectly silky
Add cottage cheese, peanut butter, maple syrup, vanilla, and a pinch of sea salt to a high-speed blender or food processor and blend until utterly smooth, scraping down once or twice to catch every curd.
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Taste like a pro
Taste and add a tiny splash more maple for sweetness or another pinch of salt to wake up the peanut butter, because we do not serve bland in this kitchen.
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Optional scoop-friendly booster
For softer scoops, blend in 1 to 2 teaspoons vodka or 1 tablespoon light corn syrup, which lowers the freezing point and reduces iciness without tasting boozy or sticky.
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Pan, cover, and freeze
Spread the mixture into the chilled container, press parchment directly on the surface to block ice crystals, then freeze until firm but scoopable, about 3 to 4 hours.
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Swirls and mix-ins, smartly
For add-ins like chopped peanuts, chocolate chips, or a ribbon of strawberry jam, fold them in after blending and before freezing, keeping pieces small for clean scoops.
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Serve like you mean it
Let the ice cream sit at room temp for 5 to 10 minutes, warm your scoop under hot water, then finish with a drizzle of maple and a tiny pinch of flaky salt.
Substitutions
- Cottage cheese -> whole-milk ricotta
- Ricotta makes a silkier, slightly sweeter base with less tang, giving you a flavor closer to peanut butter cheesecake and a very creamy scoop.
- Maple syrup -> honey or date syrup
- Honey adds floral depth and a touch more sweetness, while date syrup brings caramel notes and a darker, fudgier vibe without losing scoopability.
- Peanut butter -> almond butter or tahini
- Almond butter keeps the nutty warmth but tastes lighter, and tahini creates a grown-up, halva-like edge that pairs beautifully with maple and vanilla.
Tips
- Blend longer than you think
- Give it a full 60 to 90 seconds in a strong blender or processor so every curd disappears for a truly ice-cream-smooth texture.
- Drain if using watery cottage cheese
- If your cottage cheese looks loose, strain it in a fine mesh sieve for 10 minutes so excess whey does not turn into ice crystals later.
- Pre-chill everything
- Cold ingredients and a chilled container shorten freeze time and keep the texture dense and creamy instead of icy.
- Alcohol or invert sugar for scoopability
- A teaspoon or two of vodka or a spoon of light corn syrup slows hardening, which means easier scoops straight from the freezer.
- Go shallow for faster freezing
- Freeze in a wide, shallow container so the mixture sets quickly and evenly, which preserves that plush mouthfeel.
- Seal out air
- Press parchment on the surface and lid tightly to keep the top from crusting and to extend the creamy window for days.
Nutrition Facts *
| Energy | 122 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 2 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my ice cream turn icy?
- Either the cottage cheese had too much whey, the blend was not fully smooth, or it froze too slowly, so next time strain watery cottage cheese, blend longer, and use a chilled shallow pan with parchment pressed on top.
- Can I use low-fat cottage cheese?
- You can, but it will be icier and less rich, so add 2 to 3 tablespoons heavy cream or coconut cream and consider a teaspoon of vodka to keep it scoopable.
- Can I run this in an ice cream maker?
- Yes, chill the blended base for 1 hour, churn in a pre-frozen machine until thick like soft serve, then freeze 1 to 2 hours until scoopable.
- It tastes grainy, what went wrong?
- The curds were not fully pureed or your peanut butter was too stiff, so blend longer and use creamy natural peanut butter at room temperature for a seamless finish.
- How do I make it dairy-free?
- Use a good vegan cottage cheese or blend silken tofu with 2 to 3 tablespoons coconut cream to mimic the fat and body, then proceed with the recipe.
- How long does it keep?
- Covered well, it stays at its best for 1 week, and after that it is still safe but will firm up and pick up ice crystals, so let it sit a few extra minutes before scooping.
Serving Suggestions
For a little drama, drizzle with warm dark chocolate and a sprinkle of flaky salt or tuck scoops between peanut butter cookies for an ice cream sandwich with attitude.
Fresh sliced bananas, a dash of cinnamon, and a whisper of espresso on top make it taste like a peanut butter affogato and I am not mad about it.
More pairings:
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