Creamy Peanut Butter Cottage Cheese Ice Cream

Your search for a guilt-free, incredibly delicious frozen treat ends here with our Creamy Peanut Butter Cottage Cheese Ice Cream. This recipe transforms humble cottage cheese into a luscious, protein-packed dessert that’s surprisingly simple to make, offering a satisfying alternative to traditional ice cream without compromising on flavor.

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Prep Time 10

Drain Time 30

Total Time 4

Servings: 6 servings

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

1 ½ cups full-fat cottage cheese
½ cup smooth peanut butter natural, unsweetened recommended
⅓ cup milk dairy or non-dairy, such as almond or oat milk
¼ cup maple syrup or honey adjust to your sweetness preference
1 teaspoon vanilla extract
Pinch salt enhances peanut butter flavor
¼ cup mini chocolate chips or chopped peanuts for mix-ins

Equipment

Blender or food processor
Fine mesh sieve
Cheesecloth or coffee filter
Ice cream maker (optional)
Freezer-safe container

Method

To ensure a super creamy texture, drain any excess liquid from the cottage cheese. You can do this by lining a fine-mesh sieve with a cheesecloth or a coffee filter and placing the cottage cheese in it. Let it drain for at least 30 minutes to an hour, or even overnight in the refrigerator, to remove as much whey as possible. This step is crucial for achieving an ice cream-like consistency.
1 ½ cups full-fat cottage cheese
In a blender or food processor, combine the drained cottage cheese, smooth peanut butter, milk, maple syrup (or honey), vanilla extract, and a pinch of salt. Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the blender as needed to ensure all ingredients are thoroughly incorporated. There should be no visible lumps of cottage cheese remaining.
1 ½ cups full-fat cottage cheese, ½ cup smooth peanut butter, ⅓ cup milk, ¼ cup maple syrup or honey, 1 teaspoon vanilla extract, Pinch salt
Once blended, taste the mixture. If you prefer it sweeter, add a little more maple syrup or honey, a tablespoon at a time, and blend again until incorporated. If the consistency seems too thick, you can add another tablespoon of milk, but be cautious not to make it too runny.
⅓ cup milk, ¼ cup maple syrup or honey
If you’re using mini chocolate chips or chopped peanuts, gently fold them into the blended mixture using a spatula. You want to distribute them evenly without overmixing.
¼ cup mini chocolate chips or chopped peanuts
If using an ice cream maker: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 20-30 minutes.
If not using an ice cream maker: Pour the mixture into a freezer-safe container. For the best texture, cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm. To mimic the churning process and achieve a smoother texture, remove the container from the freezer every 1-2 hours during the first 4 hours of freezing and stir vigorously with a fork or whisk, breaking up any ice crystals that have formed.
Once churned or after the initial freezing and stirring, transfer the ice cream to an airtight container and freeze for at least another 1-2 hours to allow it to harden to your desired scooping consistency.
When ready to serve, let the Creamy Peanut Butter Cottage Cheese Ice Cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop. Enjoy it plain or with your favorite toppings!

Notes

This ice cream is best enjoyed fresh, but it stores beautifully for future enjoyment. Properly stored, it can last for up to 1-2 weeks in the freezer.