This Easy Cottage Cheese Peanut Butter Ice Cream is a fun and healthy treat! With creamy cottage cheese and rich peanut butter, it’s packed with protein and taste!
I love how quick this ice cream comes together. Just blend, freeze, and scoop! Perfect for satisfying a sweet tooth without the guilt. Plus, it’s a hit with kids—what’s not to love? 🍦
Key Ingredients & Substitutions
Cottage Cheese: I recommend using full-fat cottage cheese for a creamier texture. If you’re looking for a lower-fat option, low-fat will work, but the creaminess might be less. You could also use Greek yogurt as a substitute for a similar texture and taste.
Peanut Butter: Natural peanut butter adds great flavor. If you’re nut-free or allergic, try sun butter or almond butter as alternatives. These options keep it just as delicious! Chunky peanut butter adds some texture, but creamy mixes in smoother.
Bananas: Frozen bananas are key for a creamy consistency. If bananas aren’t your thing, try frozen avocado (it won’t taste like avocado!) for a smooth base without the banana flavor. You can also use store-bought banana ice cream if you’re in a hurry.
Cocoa Powder: Unsweetened cocoa powder is a must for that rich chocolate flavor. If you want something sweeter, use cacao powder for a slightly less bitter taste.
How Do You Get Your Ice Cream Extra Creamy?
The secret to creamy ice cream lies in blending the ingredients thoroughly. Here’s how to ensure your ice cream is smooth and well-mixed:
- Make sure your bananas are perfectly frozen—ripe bananas work best. Peel and slice them before freezing for easier blending!
- Blend on high speed to break down everything into a smooth, thick mixture. If your blender struggles, add a splash of milk (dairy or plant-based) to help it along.
- Scrape down the sides of your blender a couple of times during mixing. This ensures everything gets blended evenly, giving you that perfect creamy texture.
Letting the ice cream sit before scooping avoids the icy texture that can happen if frozen too long. Enjoy the wholesome goodness!
Easy Cottage Cheese Peanut Butter Ice Cream
Ingredients You’ll Need:
- 2 cups cottage cheese (preferably full-fat for creaminess)
- 1/2 cup natural peanut butter (creamy or chunky based on preference)
- 2 ripe bananas (frozen for a better texture)
- 1/4 cup cocoa powder (unsweetened)
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1/4 cup dark chocolate chips or chopped nuts for mix-in
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then you’ll need to freeze the mixture for 3-4 hours to let it set. In total, you’re looking at about 4 hours and 15 minutes, but the actual hands-on time is super quick!
Step-by-Step Instructions:
1. Preparing the Bananas:
Start by placing your frozen bananas in a blender or food processor. Pulse them until they break down into small pieces. This will give your ice cream a smooth base.
2. Adding Ingredients:
Next, add the cottage cheese, peanut butter, cocoa powder, honey (or maple syrup), vanilla extract, and a pinch of salt to the blender. These ingredients will give your ice cream its creamy texture and rich flavor.
3. Blending Until Smooth:
Blend everything together until it’s smooth and creamy. You might need to stop and scrape down the sides of the blender a couple of times to make sure all the ingredients mix well.
4. Adding Fun Mix-Ins:
If you like, now is the time to stir in chocolate chips or chopped nuts for some extra crunch and flavor. Just fold them in gently so they’re evenly distributed throughout the mixture.
5. Freezing the Mixture:
Transfer your blended mixture into an airtight container. Place it in the freezer for at least 3-4 hours, or until it’s firm enough to scoop.
6. Softening for Scooping:
Before you’re ready to serve, let the ice cream sit out at room temperature for about 5-10 minutes. This will make it easier to scoop.
7. Serving and Enjoying:
Scoop your ice cream into bowls and enjoy your delicious, nutritious Easy Cottage Cheese Peanut Butter Ice Cream! Perfect for a healthy treat anytime!
This homemade ice cream is rich in protein from the cottage cheese and so satisfying with the flavors of creamy peanut butter and cocoa. Treat yourself today! 🍦
Frequently Asked Questions
Can I Use Fresh Bananas Instead of Frozen?
It’s best to use frozen bananas for this recipe as they create a creamier texture. If you only have fresh bananas, peel, slice, and freeze them for a few hours before using. This step is key for achieving that smooth ice cream consistency!
How Long Can I Store Leftover Ice Cream?
You can store leftover cottage cheese peanut butter ice cream in an airtight container in the freezer for up to 1 month. Just remember that it will get firmer over time, so you may need to let it sit at room temperature for a few minutes before scooping again.
Can I Sweeten It More or Less?
Absolutely! Feel free to adjust the honey or maple syrup to your taste. Start with less, then blend and taste. You can always add more sweetener if needed, keeping in mind that the ripeness of your bananas will also impact the sweetness of the ice cream.
What Are Some Good Mix-Ins?
Great question! Besides dark chocolate chips or chopped nuts, consider adding shredded coconut, mini marshmallows, or even dried fruit like cranberries or raisins for extra flavor and texture. Just keep the total mix-in amount in moderation to maintain the balance of your ice cream!
