Why You’ll Love This Recipe
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Protein-Packed: The cottage cheese adds a creamy texture and boosts the protein content, making it a more filling and nutritious dessert.
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Peanut Butter Flavor: Rich and nutty, peanut butter creates a decadent ice cream flavor that pairs perfectly with the creaminess of cottage cheese.
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No Churn: This recipe is simple and doesn’t require an ice cream maker. Just blend, freeze, and enjoy!
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Customizable: You can easily add mix-ins like chocolate chips, crushed peanuts, or honey for extra sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups full-fat cottage cheese
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1/2 cup peanut butter (creamy or chunky, based on preference)
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1/4 cup honey or maple syrup (or to taste)
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1 teaspoon vanilla extract
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1/2 cup milk (or non-dairy milk like almond milk)
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Pinch of salt (optional, to enhance flavor)
Directions
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Blend the Base: In a blender or food processor, combine the cottage cheese, peanut butter, honey, vanilla extract, and milk. Blend until smooth and creamy. Taste and adjust the sweetness with more honey or maple syrup if desired.
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Freeze the Mixture: Pour the mixture into a freezer-safe container and spread it out evenly. Cover tightly with plastic wrap or a lid and freeze for 3-4 hours, or until the ice cream is firm.
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Serve: Once the ice cream has set, scoop into bowls or cones and enjoy! You can garnish with crushed peanuts, chocolate chips, or a drizzle of extra peanut butter for added flavor.
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Optional: For a smoother consistency, let the ice cream sit at room temperature for a few minutes before scooping.
Servings and Timing
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Servings: 4-6
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Preparation Time: 10 minutes
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Freezing Time: 3-4 hours
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Total Time: 3 hours 10 minutes
Variations
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Add Chocolate Chips: Stir in mini chocolate chips or chunks for a peanut butter and chocolate flavor combo.
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Crunchy Peanut Butter: Use crunchy peanut butter for added texture and extra peanut bits.
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Sweeteners: Use stevia, monk fruit, or any preferred sweetener for a low-carb or sugar-free version.
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Add Mix-ins: You can mix in crushed peanuts, granola, or berries for extra crunch and flavor.
Storage/Reheating
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Storage: Store any leftover ice cream in an airtight container in the freezer for up to 1 week. If it becomes too hard after freezing, let it sit at room temperature for a few minutes before scooping.
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Freezing: If you make a large batch, it can be stored in the freezer for up to 1 month. Make sure to cover the ice cream well to prevent freezer burn.
FAQs
Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese, but the texture may be slightly less creamy than using full-fat cottage cheese. The flavor will still be great!
Can I use a different nut butter?
Yes, you can substitute peanut butter with other nut butters like almond, cashew, or sunflower seed butter for a different flavor.
Do I need an ice cream maker for this recipe?
No, this is a no-churn ice cream recipe! Simply blend the ingredients, freeze, and enjoy without the need for an ice cream maker.
Can I make this dairy-free?
Yes, use dairy-free cottage cheese or silken tofu and non-dairy milk to make this recipe dairy-free. It will have a slightly different texture but will still be creamy and delicious.
How long does this ice cream stay good?
This ice cream is best enjoyed within 1 week for optimal freshness and texture.
Conclusion
Creamy Peanut Butter Cottage Cheese Ice Cream is a unique and indulgent treat that’s both healthy and satisfying. With its creamy texture, peanut butter flavor, and protein-packed cottage cheese base, it’s a dessert you can feel good about enjoying. Whether you’re looking for a quick, easy treat or a way to mix up your regular ice cream routine, this recipe is a must-try! Enjoy your creamy, homemade ice cream!
Creamy Peanut Butter Cottage Cheese Ice Cream
- Prep Time: 10 minutes
- Total Time: 3 hours 10 minutes
- Yield: Servings: 4-6
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Description
Creamy Peanut Butter Cottage Cheese Ice Cream is a deliciously healthy twist on traditional ice cream, featuring the rich flavor of peanut butter combined with the creamy texture of cottage cheese. Packed with protein and healthy fats, this no-churn ice cream is perfect for satisfying your sweet cravings in a guilt-free way. Make this easy, homemade treat without an ice cream maker!
Ingredients
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2 cups full-fat cottage cheese
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1/2 cup peanut butter (creamy or chunky)
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1/4 cup honey or maple syrup (adjust to taste)
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1 teaspoon vanilla extract
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1/2 cup milk (or non-dairy milk like almond milk)
- Pinch of salt (optional, to enhance flavor)
Instructions
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Blend the Base:
In a blender or food processor, combine the cottage cheese, peanut butter, honey, vanilla extract, and milk. Blend until smooth and creamy. Taste and adjust the sweetness if needed by adding more honey or maple syrup. -
Freeze the Mixture:
Pour the mixture into a freezer-safe container and spread it out evenly. Cover with plastic wrap or a lid and freeze for 3-4 hours, or until the ice cream is firm. -
Serve:
Once set, scoop the ice cream into bowls or cones and enjoy! You can garnish with crushed peanuts, chocolate chips, or an extra drizzle of peanut butter for added flavor. -
Optional Tip:
For a smoother consistency, let the ice cream sit at room temperature for a few minutes before scooping.
Notes
Add Chocolate Chips: Stir in mini chocolate chips or chunks for a peanut butter and chocolate combo.Crunchy Peanut Butter: Use crunchy peanut butter for added texture and peanut bits.Sweeteners: Swap out honey or maple syrup for stevia, monk fruit, or any preferred sweetener for a low-carb or sugar-free version.Mix-ins: Add granola, crushed peanuts, or berries for extra crunch and flavor.
