Cottage Cheese Ice Cream
A creamy, protein-packed ice cream made with cottage cheese, honey, and peanut butter, perfect for a healthy treat.
Equipment
- Food Processor or Blender
- Container for Freezing
Ingredients
- 2 cups full-fat cottage cheese Good Culture is a great choice
- 0.25 cup honey adds natural sweetness
- 2 tbsp peanut butter for creamy, nutty flavor
- 2 tbsp chocolate chips for a delightful crunch
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- In a food processor or high-powered blender, combine cottage cheese, honey, and peanut butter. Blend until smooth and creamy.
- Gently stir in chocolate chips to evenly distribute.
- Transfer the mixture into a container suitable for freezing, such as a loaf pan or the empty cottage cheese tub.
- Freeze for about 4 hours until firm.
- Let sit at room temperature for 5-10 minutes to soften slightly before scooping.
- Scoop into bowls and enjoy your creamy, protein-rich dessert!
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Notes
Store in an airtight container in the freezer for up to 1-2 weeks for best freshness.