This creamy Cottage Cheese Peanut Butter Ice Cream can be made in just 5 minutes ( plus 2-4 hours to allow freezing) using just 4 simple ingredients. This cottage cheese ice cream is made WITHOUT an ice cream machine! Just blend the ingredients, freeze, and enjoy! It’s super creamy and super delicious!

Makes 4 ( 1/3 cup) servings

Celebrate Mother’s Day Weekend by making this creamy Cottage Cheese Peanut Butter Ice Cream! This creamy Cottage Cheese Peanut Butter Ice Cream is packed with 18 grams of protein per serving-it’s creamy, healthy, and hits the spot when you’re craving some creamy ice cream!

What is the cottage cheese ice cream trend?

Cottage cheese ice cream? I know exactly what you’re thinking! I thought the same thing-until I tried it! Now, listen…even if you don’t love cottage cheese, I think you will really like this protein packed ice cream! Like I said, it’s creamy and extremely delicious!

If you’re on TikTok, Facebook, or Instagram you may have seen videos or reels sharing spins on this cottage cheese ice cream. This ice cream method requires blending cottage cheese with a sweetener of choice (such as honey, maple syrup, or powdered sweetener); you could also add fresh fruit to the blended mixture for additional flavors. After it’s blended, you transfer the mixture into a container to freeze. After freezing for 4 hours…you’ll have yourself a creamy delicious protein packed ice cream!

What are the hype of making ice cream with cottage cheese?

Well, because cottage cheese is packed with protein and has such a creamy texture-making it a great alternative to heavy cream that is traditionally used in regular ice cream. One cup of 4% cottage cheese contains 220 calories, 10 grams of fat, 8 grams of carbohydrates and 28 grams of protein! One cup of 2% cottage cheese contains 180 calories, 5 grams of fat, 10 grams of carbohydrates and 26 grams of protein!

What ingredients do I need to make this Viral Cottage Cheese Peanut Butter Ice Cream?

• Cottage Cheese: I like to use low-fat 2% cottage cheese. You could also use full-fat whole cottage cheese or fat-free cottage cheese. I personal recommend using 2% or 4% which has a higher fat content and makes the ice cream more creamy! 
• Sweetener: Use your sweetener of choice. You could use honey, pure maple syrup, or Lakanto powdered sweetener.  I like to use ChocZero no sugar added honey or pure maple syrup! It’s only 1 point per tablespoon. You can find it HERE online. Save 10% on your order with promo code: pounddropper
• Pure vanilla extract or peanut butter extract-gives the ice cream great flavor 
• Peanut butter powder-for flavor

What other flavors could I make?

The flavor possibilities are endless! Feel free to sub out the peanut butter powder and try other flavors such as:

• Fruit: you could add fresh or frozen fruits. Bananas, strawberries, raspberries, mangoes, or pineapple are all great choices!
• Extracts: try using vanilla, caramel, almond, orange, and/or mint. Just add a drop or two for flavoring.  
• Add in’s: such as regular peanut butter, Nutella, vanilla wafers, thin Oreos, gram crackers, sprinkles, or nuts!

How do I make this  Cottage Cheese Peanut Butter Ice Cream?

Add all ingredients in to a blender and  blend until smooth.

Pour the mixture into a loaf pan or freezer safe container.

Use a spatula or the back of a spoon to smooth it out.

Place in freezer to set for at least 2 hours or up to 4 hours max.

Allow the ice cream to thaw for about 5 minutes then scoop and enjoy with desired toppings such as chocolate sprinkles or chocolate chips!

What blender or food processor do you recommend?

I love my Vitamix Blender, Professional-Grade and/or Ninja BL770 Mega Kitchen System. If you are looking for an awesome blender I highly recommend either one of these.

You can find the Vitamix Blender, Professional-Grade on Amazon HERE. It’s a bit pricey-but it’s worth every penny!

I also have the Ninja BL770 Mega Kitchen System which is a blender and food processor and it’s lasted me over 7 years and I love it!

You can find it HERE on Amazon:

Ingredients: 

• 1 (16 oz.) container cottage cheese-I like to use low-fat 2% cottage cheese. You could also use full-fat whole cottage cheese or fat-free cottage cheese. I personal recommend using 2% or 4% which has a higher fat content and makes the ice cream more creamy! 
• 2 Tbsp honey, maple syrup or powdered sweetener – I like to use Choczero no sugar added honey or Lakanto powdered sweetener.
• 1 tsp pure vanilla extract 
• 1/4 cup peanut butter powder

Optional Toppings:

• No sugar added chocolate chips
• Chocolate sprinkles 

Directions: 

1. Add all ingredients in to a blender or food processor and blend until smooth
2. Pour the mixture into a loaf pan or freezer safe container.
3. Place in freezer to set for at least 2 hours or up to 4 hours max.
4. Allow the ice cream to thaw for about 5 minutes then scoop and enjoy!
5. Top with desired toppings such as chocolate sprinkles or chocolate chips!
6. Store leftovers in the freezer for 1-3 days.

Makes 4 ( 1/2 cup) servings

• 1 WW Point® per serving if using fat free cottage cheese and Lakanto powdered sweetener
• 1 WW Point® per serving if using fat free cottage cheese and ChocZero honey
• 3 WW Points® per serving if using 2% cottage cheese and Lakanto powdered sweetener
• 4 WW Points® per serving if using 2% cottage cheese and ChocZero honey
• 5 WW Points® per serving if using 4% cottage cheese and ChocZero honey

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.