No-Churn Peanut Butter Cottage Cheese Ice Cream (High Protein!)
Make a creamy, high-protein Peanut Butter Ice Cream using cottage cheese! This easy, no-churn recipe blends cottage cheese, peanut butter, sweetener, and vanilla into a delicious frozen treat.
Ingredients
(Based on 1x column, makes about 4 servings)
- ▢ 2 cups cottage cheese (4% or 2% fat recommended)
- ▢ 1/2 cup peanut butter (creamy recommended for smoothness)
- ▢ 1/2 cup honey or maple syrup (adjust to taste)
- ▢ 1 teaspoon vanilla extract
Garnish (Optional):
- ▢ Chopped peanuts
- ▢ Mini chocolate chips
Instructions
1. Combine Ingredients in Blender:
- Place the cottage cheese, peanut butter, honey or maple syrup, and vanilla extract into the container of your blender or food processor.
2. Blend Until Smooth:
- Secure the lid tightly. Blend the mixture on high speed until it is exceptionally smooth and creamy. This is the most important step and may take 1-3 minutes depending on your blender’s power.
- Stop occasionally to scrape down the sides of the container with a rubber spatula to ensure everything is fully incorporated and no cottage cheese curds remain. The mixture should be thick and smooth.
3. Initial Freeze:
- Pour the blended peanut butter mixture into a shallow, freezer-safe dish. Smooth the top.
- Place the dish uncovered in the freezer for 1-2 hours, until the edges are frozen firm and the center is becoming icy and slushy.
4. Stir During Freezing (No-Churn Method):
- Remove the dish from the freezer. Vigorously stir the mixture with a sturdy spoon or spatula, breaking up all the frozen parts and mixing them thoroughly into the softer center. Scrape the sides and bottom well. Smooth the top again.
- Return the dish to the freezer. Repeat this stirring process every 30 minutes for the next 1-2 hours (aiming for 2-4 stirring sessions total). This minimizes ice crystals and creates a creamier texture.
5. Final Freeze:
- After the last stirring session, cover the container tightly (press plastic wrap onto the surface or use an airtight lid).
- Freeze until completely firm, typically another 2-4 hours or overnight.
6. Thaw Briefly and Serve:
- Before serving, remove the container from the freezer and let it sit at room temperature for 5-10 minutes. This slight softening makes scooping much easier.
- Scoop the Peanut Butter Cottage Cheese Ice Cream into bowls or cones. Garnish with chopped peanuts or mini chocolate chips, if desired.