Cottage Cheese Peanut Butter Ice Cream
3 h 10 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 3 h | 3 h 10 min |
Introduction
This cottage cheese peanut butter ice cream is rich, ultra-creamy, and secretly packed with protein.
It blends smooth cottage cheese, natural peanut butter, and maple syrup for a sweet-salty flavor that tastes like frozen peanut butter cheesecake.
Serve it as a better-for-you dessert on hot summer nights, or scoop it into bowls for an easy weeknight treat.
Ingredients (4 servings)
Ingredients
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How to Make Cottage Cheese Peanut Butter Ice Cream
-
Prepare the pan and ingredients
Place a loaf pan or shallow freezer-safe container in the freezer while you prepare the mixture.
Make sure the cottage cheese and peanut butter are well stirred so there are no big lumps or dry pockets.
-
Blend the ice cream base
Add the cottage cheese, peanut butter, maple syrup, vanilla, and a pinch of sea salt to a blender or food processor.
Blend on high until the mixture is completely smooth, thick, and creamy, scraping down the sides as needed.
-
Taste and adjust seasoning
Taste the mixture and add a little more maple syrup if you want it sweeter.
If the peanut butter is very sweet, add an extra tiny pinch of salt to balance the flavors.
-
Transfer to pan and freeze
Pour the blended mixture into the chilled pan and smooth the top with a spatula.
Cover tightly with a lid or plastic wrap to prevent ice crystals from forming on the surface.
Freeze for about 3 to 4 hours, until the ice cream is firm around the edges and mostly set in the center.
-
Soften and serve
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping, so it softens slightly.
Scoop into bowls and top with chopped peanuts, a drizzle of maple syrup, or a few chocolate chips if you like.
Substitutions
- Greek yogurt instead of cottage cheese
- Use full-fat Greek yogurt for a similar creamy texture and high protein, though the flavor will taste slightly tangier and more like frozen yogurt.
- Almond butter instead of peanut butter
- Swap in almond butter for a milder, slightly sweeter nut flavor that stays creamy and adds a hint of toastiness.
- Blended dates instead of maple syrup
- Blend in soft Medjool dates with the cottage cheese for deeper caramel sweetness and extra fiber, with a thicker, very rich texture.
Tips
- Blend longer than you think
- Keep blending until the cottage cheese is completely silky, because even tiny curds will turn icy once frozen.
- Use full-fat cottage cheese
- Choose full-fat or at least 2 percent cottage cheese so the ice cream freezes creamy instead of hard and icy.
- Choose natural, drippy peanut butter
- Pick a creamy peanut butter with only peanuts and salt, since the looser texture blends smoother and gives a better peanut flavor.
- Freeze in a shallow pan
- A shallow loaf pan freezes the mixture faster and more evenly, which helps keep the texture smooth and easy to scoop.
- Stir in add-ins at the end
- Fold in chopped peanuts, mini chocolate chips, or crushed pretzels after blending to add crunch and fun texture without overmixing.
Nutrition Facts *
| Energy | 365 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 21 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why does my cottage cheese ice cream taste grainy or icy?
- It usually means the mixture was not blended fully smooth or the cottage cheese was very low fat. Blend longer, until it looks like thick Greek yogurt, and use full-fat cottage cheese for the creamiest result. Also cover tightly while freezing to reduce ice crystals.
- Can I make this without a high-speed blender?
- Yes, you can use a regular blender or a food processor, but it may take a few extra minutes. Stop often to scrape the sides and keep blending until there are no visible curds. If your blender struggles, blend the cottage cheese alone first, then add the other ingredients.
- How long will this ice cream keep in the freezer?
- It keeps well for about one week for the best texture and flavor. After that, it can get harder and more icy, but is still safe to eat. Press parchment directly on the surface before sealing the container to help prevent freezer burn.
- Can I reduce the sugar in this recipe?
- Yes, you can cut the maple syrup to two tablespoons for a less sweet treat, though the texture will be slightly firmer. You can also add a little vanilla stevia or monk fruit to boost sweetness without adding more liquid sugar.
- My ice cream is rock hard out of the freezer, what should I do?
- Because this recipe is high in protein, it firms up a lot when fully frozen. Let the container sit at room temperature for 10 to 15 minutes before scooping, or move it to the fridge for about 30 minutes to soften more gently.
Serving Suggestions
This cottage cheese peanut butter ice cream makes a protein-packed base that plays nicely with lots of fun toppings and mix-ins.
Try swirling in a ribbon of melted dark chocolate, crushed pretzels, or a spoonful of jam to create your own signature pint.
More pairings:
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