Description
Creamy, high protein banana cottage cheese ice cream studded with dark chocolate chips and a soft peanut butter finish. No churn, no ice cream maker, just a blender and a loaf pan.
Ingredients
Units
Scale
- 16 oz whole milk cottage cheese
- 1 ripe banana
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 heaping tablespoons creamy peanut butter
- 1/3 cup dark chocolate chips, plus extra for the top
Instructions
- Add the cottage cheese, banana, maple syrup, vanilla, and peanut butter to a high powered blender.
- Blend on high for a solid minute or two until completely silky smooth with zero lumps or curds.
- Scrape down the sides if needed and blend again.
- Pour the blended mixture into a loaf pan.
- Stir the dark chocolate chips right into the mixture.
- Scatter a few extra chocolate chips on top.
- Cover the pan and freeze for 3 to 4 hours until set.
- Pull the pan out 20 to 30 minutes before serving to soften.
- Scoop like regular ice cream and serve.
Notes
Full fat cottage cheese is key for a creamy, non-icy texture. Always let it soften on the counter for 20 to 30 minutes before scooping. Do not refreeze a fully melted batch, the texture gets grainy.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 220
- Sugar: 14g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 15mg