Description
This creamy and healthy Cottage Cheese Ice Cream recipe combines full-fat cottage cheese, honey, and peanut butter for a protein-packed, naturally sweet treat. With a smooth texture and delightful chocolate chip chunks, it’s a simple no-churn frozen dessert perfect for a refreshing snack or dessert.
Ingredients
Ice Cream Base
- 2 cups (16 oz) full fat cottage cheese (e.g., Good Culture)
- ¼ cup honey
- 2 tablespoons peanut butter
Add-ins
- 2 tablespoons chocolate chips
Instructions
- Blend: Add the cottage cheese, honey, and peanut butter to a food processor or high-powered blender. Pulse or process the mixture until it becomes smooth and creamy, ensuring there are no lumps.
- Stir in Chocolate Chips: Transfer the blended mixture to a bowl and gently fold in the chocolate chips evenly throughout the mixture.
- Freeze: Pour the mixture back into the original cottage cheese container or into a loaf pan. Place it in the freezer and let it freeze for about 4 hours, or until it reaches a firm, scoopable consistency.
- Serve: Remove the frozen mixture from the freezer and allow it to thaw for 5 to 10 minutes to soften slightly. Use an ice cream scoop to serve into bowls and enjoy immediately.
Notes
- The cottage cheese should be full fat for a creamy texture; low-fat or fat-free varieties may alter consistency.
- For a nut-free version, substitute peanut butter with sunflower seed butter or omit entirely.
- You can customize by adding other mix-ins like nuts, dried fruits, or different types of chocolate chips.
- Letting the ice cream soften slightly after freezing makes scooping easier.
- This recipe does not require an ice cream maker, making it simple and quick.
