Description
This Cottage Cheese Ice Cream recipe is a quick and easy dessert made with just four simple ingredients. It’s creamy, thick, and packed with over 20 grams of protein per serving, making it a delicious and nutritious treat. Perfect for those looking for a wholesome homemade ice cream option without added preservatives.
Ingredients
Ice Cream Base
- 2 cups (16 oz) full fat cottage cheese (I used Good Culture)
- ¼ cup honey
- 2 tablespoons peanut butter
Add-ins
- 2 tablespoons chocolate chips
Instructions
- Blend Ingredients: Add the cottage cheese, honey, and peanut butter to a food processor or high-powered blender. Pulse and process the mixture until it reaches a smooth and creamy consistency, ensuring no lumps remain.
- Mix in Chocolate Chips: Transfer the creamy mixture to a bowl and gently stir in the chocolate chips evenly throughout the base.
- Freeze the Mixture: Pour the mixture back into the original cottage cheese container or into a loaf pan. Place it in the freezer and allow it to freeze for about 4 hours, or until it becomes firm and scoopable.
- Thaw and Serve: Remove the ice cream from the freezer and let it thaw for 5 to 10 minutes. This makes it easier to scoop. Use an ice cream scoop to portion into bowls, then serve and enjoy your protein-packed homemade ice cream.
Notes
- Use full fat cottage cheese for the creamiest texture and best flavor.
- You can substitute peanut butter with almond butter or your favorite nut butter if preferred.
- Allow the ice cream to soften slightly before scooping to avoid hard, icy bites.
- Feel free to add other mix-ins like nuts or berries for variety.
- This recipe yields about 3 servings, perfect for a small family dessert or snack.
