Cottage Cheese Ice Cream

This cottage cheese ice cream is a creamy, high-protein dessert made with cottage cheese, Greek yogurt, peanut butter, and chocolate chips. No ice cream maker required!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword chocolate chip ice cream, cottage cheese ice cream, easy cottage cheese ice cream, frozen cottage cheese dessert, high protein ice cream, homemade ice cream, no churn ice cream, peanut butter cottage cheese ice cream

Prep Time 15

Total Time 6 15

Servings

Calories 349kcal

Author Erin Dooner

Ingredients

Ice Cream:

2 1/2 cups full-fat cottage cheese
1/3 cup full-fat plain Greek yogurt
4 tablespoons honey
1 tablespoon vanilla extract
pinch salt

Mix-ins:

3/4 cup mini semi-sweet chocolate chips

Peanut Butter Swirl:

1/2 cup natural creamy peanut butter the kind without added fat or sugar
2 tablespoons honey
2 tablespoons milk

US Customary - Metric

Instructions

Add the cottage cheese, Greek yogurt, honey, vanilla, and salt to a blender or food processor. Blend for 1-2 minutes, or until completely smooth, stopping to scrape down the sides as needed.
2 1/2 cups full-fat cottage cheese, 1/3 cup full-fat plain Greek yogurt, 4 tablespoons honey, 1 tablespoon vanilla extract, pinch salt
Taste the mixture. Frozen desserts always taste less sweet than they do at room temperature, so if you'd like a sweeter ice cream, blend in a little more honey.
Transfer the mixture to a large bowl and gently fold in the mini chocolate chips.
3/4 cup mini semi-sweet chocolate chips
In a small bowl, stir together the peanut butter, honey, and milk until smooth and pourable.
1/2 cup natural creamy peanut butter, 2 tablespoons honey, 2 tablespoons milk
Spread about half of the cottage cheese mixture into a loaf pan. Drizzle about half of the peanut butter mixture over the top.
Repeat with the remaining ice cream mixture and peanut butter swirl.
Use a butter knife to gently swirl through the layers a few times to create ribbons of peanut butter. Don't overmix.
Cover tightly and freeze for 4-6 hours, or until firm.
Remove the ice cream from the freezer 15-20 minutes before serving. It will still be firmer and denser than traditional homemade ice cream, but it'll be much easier to scoop and creamier to eat.

Notes

The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition