This Easy Cottage Cheese Peanut Butter Ice Cream is a creamy delight! You’ll love how simple it is to whip up using just cottage cheese, peanut butter, and a touch of sweetness.
I like to add a sprinkle of chocolate chips on top—because why not? This treat is not just tasty but also packed with protein, making it the perfect snack!
Key Ingredients & Substitutions
Cottage Cheese: Small curd cottage cheese is the best choice for a smoother texture. If you can’t find it, you can easily use regular cottage cheese and blend it thoroughly. Greek yogurt could also be a good alternative for a different flavor and creaminess.
Peanut Butter: While creamy peanut butter gives a smooth consistency, you can switch to crunchy peanut butter for added texture. Nut butters like almond or cashew would be delicious too!
Banana: Ripe bananas add sweetness and creaminess. If you don’t have ripe bananas, using applesauce or even pureed mango can work as a substitute, though the flavor will differ slightly.
Cocoa Powder: Unsweetened cocoa powder is essential for that chocolaty flavor. If you want a sweeter option, try using chocolate protein powder, but adjust the sweetness of the recipe accordingly.
How Do I Achieve a Creamy Smooth Texture?
The secret to a silky texture lies in how you blend the ingredients. Make sure to use a powerful blender or food processor. Here’s how:
- Start with low speed to combine the ingredients, then gradually increase to high speed.
- Pause a few times to scrape down the sides of the blender or processor. This ensures all ingredients mix well.
- If the mixture is too thick, add a splash of milk or any plant-based milk to help it blend smoothly.
These steps will help you get that creamy consistency you’d find in traditional ice cream, without the need for heavy cream!
Easy Cottage Cheese Peanut Butter Ice Cream
Ingredients You’ll Need:
- 1 cup cottage cheese (preferably small curd for creaminess)
- 2 tablespoons creamy peanut butter
- 1/4 cup mashed ripe banana (adds natural sweetness and creaminess)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons honey or maple syrup (adjust sweetness to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: chocolate chips or chopped peanuts for garnish
How Much Time Will You Need?
Preparation takes about 10 minutes, and for the best results, let your ice cream freeze for about 3-4 hours. So, set aside some time for a snack later—it’s worth the wait!
Step-by-Step Instructions:
1. Blend the Ingredients:
In a blender or food processor, combine the cottage cheese, creamy peanut butter, mashed ripe banana, cocoa powder, honey (or maple syrup), vanilla extract, and a pinch of salt. Blend everything together until it’s completely smooth and creamy. Don’t forget to scrape down the sides with a spatula to ensure everything is mixed well!
2. Taste Test:
Once blended, give it a taste! If you’d like it sweeter, you can add a little more honey or maple syrup. Blend again briefly to mix it in.
3. Freeze the Mixture:
Pour the blended mixture into an airtight container. Seal it and pop it in the freezer for at least 3-4 hours, or until it becomes firm enough to scoop.
4. Let it Soften:
When you’re ready to enjoy it, let the ice cream sit at room temperature for 5-10 minutes before scooping. This helps it soften a bit and makes it easier to serve.
5. Serve and Garnish:
Scoop the ice cream into bowls. If you’re feeling fancy, sprinkle some chocolate chips or chopped peanuts on top for added crunch and flavor!
Now, enjoy your healthy, protein-rich, and delicious homemade peanut butter chocolate ice cream!
Frequently Asked Questions
Can I Use Greek Yogurt Instead of Cottage Cheese?
Absolutely! Greek yogurt is a great substitute for cottage cheese and will still give you a creamy texture. Just keep in mind that it will have a slightly different flavor.
What If I Don’t Like Peanut Butter?
No worries! You can replace peanut butter with any nut or seed butter you prefer, such as almond butter or sunflower seed butter, for a similar creamy texture and richness.
How Can I Make This Recipe Vegan?
To make this ice cream vegan, simply use maple syrup instead of honey and opt for plant-based yogurt (like coconut or almond yogurt) instead of cottage cheese. This will keep it delicious and cruelty-free!
What’s the Best Way to Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. It will keep for up to two weeks. To enjoy again, let it sit at room temperature for a few minutes before scooping to soften.
