Next Post
Coconut Curry Chicken Meatballs with Garlic Butter.
This post may contain affiliate links, please see our privacy policy for details.
Lightly sweetened and so delicious, Blender Chocolate Peanut Butter Ice Cream. It’s everyone’s favorite ice cream. Made with just 6 real food ingredients, high protein, no processed sugars, and using a super simple method. The base has protein-packed cottage cheese, cocoa powder, maple syrup (or honey), vanilla, instant espresso, and sea salt. Then creamy peanut butter is swirled in too. This takes only minutes to prepare, requires zero eggs, and no fancy ice cream machine. You can’t beat this icy cold, creamy, and protein-packed treat. It’s delicious and so super simple.
It might be a tinsy bit on the early side for ice cream, but then again, maybe not. I heard it was 80 degrees in New York last week. That definitely seems like ice cream weather to me. And ever since I shared the banana ice cream cake last week, I’ve been in a major “I just want to make all the new ice cream flavors” state of mind.
But to be honest I hate photographing and working with ice cream. I mean, it’s melty, it can be tricky, you know. But some recipes are worth it. And even though I maybe shed a tear – or 5 – over this ice cream, I love it and am pretty excited to share it.
It’s simple. It’s delicious. And in my book, it’s very healthy. But you’d never guess.
Little fun fact about me? I’ve always loved cottage cheese (so does Creighton). I started eating it in middle school as a midday snack. My mom used to give it to me because of all the protein and fat that cottage cheese has. Of course, back in those days, we didn’t understand that high-fat foods can actually be very good for us. So for years and years cottage cheese has this “bad wrap”, but today it’s the trendy ingredient.
I love the Good Culture brand (and no, this is not sponsored). I will literally eat a bowl as a snack, or sometimes I’ll pair it with a banana. But I actually love it on its own the most. Every time I eat it I’m reminded of being a kid, which we know I love.
Anyway, point is, I enjoy cottage cheese a lot. When everyone on Tiktok started making cottage cheese ice cream, for once, I was excited to try a TikTok food trend.
But in my own way, with my own twist. A high protein, creamy chocolate peanut butter ice cream! LOVE, love love this creamy, peanutty ice cream.
Details
This ice cream has just 6 ingredients: cottage cheese, cocoa powder, maple or honey to sweeten, vanilla (of course), creamy peanut butter, and then pink sea salt.
First, grab your cottage cheese. As I said above, I love the classic Organic Good Culture whole milk cottage cheese or their double cream cottage cheese. Both Creighton and I love these.
Add the cottage cheese, cocoa powder, maple or honey (either one is great, use what you prefer), vanilla, and a pinch of sea salt to a blender. Blend until completely smooth and creamy.
Next, swirl in the creamy peanut butter. Whole Foods brand organic salted peanut butter is my favorite.
Then freeze until firm, which takes 2-3 hours. And that’s it. Not one fancy, complicated thing about this. If you can make a smoothie, you can make this ice cream. I will say that scooping this out is a little tricky. It’s just really, really frozen. So take the ice cream out of the freezer for 10 minutes before scooping to help it soften a bit.
Every spoonful is rich, creamy, perfectly sweetened, and full of peanut butter. I love the rich flavor of the chocolate when paired with peanut butter and sea salt.
This tastes just like a peanut butter cup but is so much better for us! Oslo is obsessed and keeps asking for more!
Looking for other homemade ice cream recipes? Here are a few ideas:
Salty Pretzel Banana Pudding Ice Cream Cake
No Churn Vanilla Bean Olive Oil Ice Cream
Homemade Strawberry Shortcake Ice Cream Bars
Blackberry Lavender Ice Cream Sandwiches
Swirled Berry Ice Cream Butter Cake
Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake
Malted Milk Cookies n’ Cream Ice Cream Sandwiches
Lastly, if you make this Blender Chocolate Peanut Butter Ice Cream be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blender Chocolate Peanut Butter Ice Cream
Servings: 8
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 (16 ounce) containers whole milk cottage cheese
- 3/4 cup unsweetened cocoa powder
- 1/2 cup maple syrup or honey, use more to taste
- 1 tablespoon vanilla extract
- 2 teaspoons instant espresso
- flaky salt
- 1/2-1 cup creamy peanut butter
Instructions
- 1. In a blender, combine the cottage cheese, cocoa powder, maple/honey, vanilla, espresso powder (if using), and a pinch of sea salt. Blend until completely smooth. It's going to be the consistency of a melted chocolate shake.2. Drizzle in 1/2 cup of the peanut butter, pulse to swirl, don't fully combine. Then, pour the ice cream into a 9×5 inch loaf pan, drizzle over the remaining peanut butter as desired. Use a knife to swirl it through the ice cream. 3. Freeze for 2 hours, or until ready to enjoy. Let the ice cream sit at room temperature for 10-15 minutes, then scoop and enjoy!
Can I use creamy oat milk instead of the cheese? I am lactose intolerant but this looks AMAZING.
Hi there! I haven’t ever tried that before so I can’t say for sure! So sorry! xT
This recipe is a lifesaver! My child has to follow the FODMAP diet which means they can’t eat a lot, including traditional icecream. But they can eat this!! And it’s soooo delicious. I poured it into popsicle molds, and not feeling guilty about having one for breakfast 😉
Love to hear this!! So glad you and your little one enjoyed this recipe and thanks so much for making it! xT
I was so excited to try this, as Chocolate Peanut Butter is my favorite flavor. It was a great success, except I don’t love the honey taste as the sweetener (as much as I do like honey). I’ll try the sweetened condensed milk, as one poster suggested. Would powdered sugar work, do you think?
Hi Brooke,
Thanks for trying this recipe and sharing your feedback. I would try the maple syrup as a sweetener, powdered sugar would not be a great option. I hope this helps! xx
I really love this recipe because I am a diabetic and I am always looking for heathier dessert recipes. I really love the flavor, but I find the ice cream taste too rich for us. Is there something I can do next time to make it less rich? I know that’s a weird question because usually you want a dessert to be rich. Thank you so much for every single recipe!
Hi Melissa,
Happy Friday!!😎 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your review! Sorry, I’m not sure the best way to go about that, lol I think most people think this recipe is not sweet/rich enough. You could reduce the maple syrup! xT
Hello. Have you blended this recipe and then put in your ice cream maker?
Hi Karen,
Sorry, I have not tested that, but I don’t see why it wouldn’t work for you! Please let me know if you give the recipe a try, I hope you love it! xT
I enjoyed this recipe very much, it got me started on a no churn ice cream journey. Using this recipe, and tweeking it just a bit, I have made chocolate-chip with salted caramel swirls, strawberry ice cream with strawberry preserves swirls and even lemon ice cream. I know the honey or maple syrup is healthier, but I used sweetened condensed milk instead, it seems to make the ice cream a little creamier. I just enjoyed playing with the flavors and experimenting. Thank you Tieghan for the inspiration!
Hey Cindy,
Happy Wednesday!! 🌸🌤️ I appreciate you making this recipe and sharing your review, so glad it turned out well for you! xT
How much sweetened condensed milk do you use for this?
Is the whole milk cottage cheese 32oz total or just 16oz? Thanks!
Hi Whitney,
You are going to use a total of 32 ounces:) Please let me know if you have any other questions, I hope you love this recipe! xT
Love this tasty and healthy take on ice cream! I didn’t add extra salt after reading comments, and thought it was great…I’ve been eating a scoopful nightly! Store-bought ice cream has plenty of salt, but it’s hidden with all the added sugars. I used local honey with just the right amount for sweetness. I’ll be making this again and again…next time, I’ll probably freeze in a cupcake/muffin tin to make it easier to scoop out individual portions. Yum! Thanks for the recipe!
Hey Marlene,
Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT
I was so excited to make this recipe but it turned out so bitter. Anything I can do to change that? No one would eat it in my house…
Hi Julie,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was bitter for you. Was there anything you adjusted in the recipe? You may have needed to use some more honey, this is not going to be your classic ice cream recipe:) Let me know how I can help! xx
Can you use cacao powder instead of cocoa powder?
Hi Jessica,
Yes, it will probably be more bitter, but that should work! Let me know if you give this recipe a try, I hope you love it! xT
Just made this today. Mine is crystally & so hard.It doesn’t really soften up very well. And maybe its the cottage cheese that gives it such a weird rich mouth feel but I don’t think it’s a success.
Hi Donna,
Thanks for trying this recipe and sharing your feedback! It’s definitely not a classic ice cream due to the cottage cheese, it’s just a healthier option:) xx
I made this today for an after dinner treat. I wish I would have read the few comments beforehand because I agree in that it’s very salty. It could be the brand of cottage cheese, but I’d definitely leave out the extra salt next time. And maybe add a banana? We liked the chocolate peanut butter combo though and I love the idea of using cottage cheese. Thanks for your creative recipes!
Hey Loni,
Thanks so much for giving this recipe a try! Again, sorry about the salt:) Let me know if you give it another try! Glad to hear it was enjoyed overall:) xT
I made this yesterday and its so delicious! My only “complaint” is that it tastes very salty. I used the exact ingredients in your recipe – any suggestions to bring out the cocoa flavor more than the salty cottage cheese? (I didn’t realized cottage cheese had so much sodium in it lol)
Hey Danielle,
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! Skip the flaky sea salt next time:) xT
In a word….decadent!
Hey Carol,
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
Could you use Greek yogurt in replace of the cottage cheese?
Hi Josie,
Sure, I bet that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
It’s sooo rich! Be mindful about how much peanut butter you add. The idea of using cottage cheese for more protein is a great idea! The texture was super creamy. I would definitely make this again, but I would use fruit or no peanut butter at all.
Hey Brynne,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx