RecipesDessert
Dessert
Cottage Cheese Ice Cream, Peanut Butter
Peanut butter does the heavy lifting on flavour here, stirred through a blended cottage cheese base that freezes just as scoopable as real ice cream. Nutty and rich, without a scrap of double cream in sight.
- Serves
- 4
- Prep
- 10min
- Cook
- 0min
- Total
- 10min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 228kcal
- Protein
- 18.8g
- Carbs
- 17.5g
- Fat
- 9g
- Fibre
- 0.8g
01
Ingredients
For 4 servings · MetricUS
- 500gcottage cheeseone tub
- 60gpeanut buttersmooth, no added sugar
- 3 tbspmaple syrupor honey
- 1 tspvanilla extract
- pinch of saltto taste
- 16 ozcottage cheeseone tub
- 4 tbsppeanut buttersmooth, no added sugar
- 3 tbspmaple syrupor honey
- 1 tspvanilla extract
- pinch of saltto taste
02
Method
Blend the base.
Tip the cottage cheese into a blender or food processor.
Add the peanut butter, maple syrup, vanilla and a pinch of salt.
Blend for 1 to 2 minutes, scraping down the sides once, until the mix is completely smooth with no curds left. This step is what turns it into ice cream, so keep going until it is silky.
Freeze.
Scrape into a freezer-safe tub and level the top.
Freeze for 3 to 4 hours, stirring once at the halfway point to keep it smooth.
Serving.
Take it out 10 to 15 minutes before serving so it softens enough to scoop.
Serve a quarter per person.