When a powerful ice cream craving strikes, you don’t have to derail your health goals! Forget the sugar-laden store-bought tubs. This unbelievably creamy, no-churn peanut butter ice cream is your new secret weapon. It’s a decadent, protein-packed treat made with a surprise ingredient—cottage cheese!—that blends into a velvety smooth dessert in minutes. Get ready to indulge, completely guilt-free.
Ingredients
• 1 cup / 226g full-fat cottage cheese
• 2 tbsp / 30g vanilla or unflavored protein powder
• 2 tbsp / 32g creamy peanut butter
• 2 tbsp / 30ml heavy cream
• 6 drops liquid sweetener, or to taste
Instructions
1. Directions
2. In a food processor or high-speed blender, combine the cottage cheese, peanut butter, heavy cream, and liquid sweetener. Blend on high until the mixture is completely smooth and no cottage cheese curds remain.
3. Add the protein powder to the smooth mixture and blend again for 15-20 seconds, just until incorporated. Avoid over-blending.
4. Pour the mixture into a freezer-safe container and freeze for at least 40 minutes, or until it reaches a firm, scoopable consistency.
Nutritional Information
• Serving Size: 1/2 of recipe
• Calories: 170
• Fat: 10g
• Net Carbs: 2g
• Protein: 15g
Pro Tips
• for Perfect Protein Ice Cream
• For the absolute smoothest texture, use a high-speed blender instead of a food processor to completely eliminate any graininess from the cottage cheese.
• Don’t over-freeze! For a soft-serve consistency, check it at 30 minutes. If it gets too hard, let it sit on the counter for 5-10 minutes before scooping.
• Gently fold in 1-2 tablespoons of sugar-free chocolate chips, chopped peanuts, or a swirl of sugar-free jam after blending for extra texture and flavor.
• Adjust the sweetness to your liking. Taste the mixture before adding the protein powder and add more liquid sweetener if desired.
FAQ
Q: Can you taste the cottage cheese in this ice cream
A: No, you can’t! When you use a high-speed blender, the cottage cheese blends into a perfectly smooth and creamy base. The peanut butter and sweetener completely mask any cottage cheese flavor, leaving only a decadent dessert taste.
Q: Why is my protein ice cream grainy
A: A grainy texture usually means the cottage cheese curds weren’t fully broken down. For the absolute smoothest, creamiest result, using a high-speed blender is key. A food processor may leave a slightly grainy texture.
Q: Can I make this recipe without protein powder
A: Yes, you can omit the protein powder. The recipe will still work and be delicious, but the final ice cream will have a lower protein content and may have a slightly softer consistency.
Q: How long does this cottage cheese ice cream need to freeze
A: For a scoopable, firm consistency, freeze for at least 40 minutes. If you prefer a soft-serve texture, you can check it after just 30 minutes. If it gets too hard, let it sit at room temperature for 5-10 minutes before serving.
