This creamy ice cream combines the freshness of cottage cheese and the yummy flavor of peanut butter. It’s smooth, healthy, and super simple to whip up!
I love how quick it is to make—just blend, freeze, and enjoy! It’s a fun treat that satisfies cravings without any guilt. Who knew being healthy could taste this good? 🍦
Key Ingredients & Substitutions
Cottage Cheese: This is the star of the recipe! Cottage cheese adds creaminess and protein. You can use low-fat for a lighter version or full-fat for a richer taste. If you’re lactose intolerant, consider using dairy-free alternatives like silken tofu for a similar texture.
Bananas: Ripe bananas are essential for natural sweetness and a creamy texture. If bananas aren’t your thing, avocado works well too—just keep in mind it may change the flavor slightly.
Peanut Butter: Smooth peanut butter gives a creamy texture, but crunchy offers a fun bite! If you have nut allergies, sunflower seed butter or tahini are great substitutes.
Honey or Maple Syrup: These sweeteners enhance the flavor. For vegan options, maple syrup works perfectly. You can also adjust the amount based on your sweetness preference!
Cocoa Powder: Using unsweetened cocoa powder adds a rich chocolate flavor. If you prefer a different flavor, try adding instant coffee or even a dash of cinnamon for a warm twist.
How Can I Achieve the Perfect Creamy Texture?
Getting the right creamy texture is key to this ice cream. Here’s how to make sure that happens:
- Use fully frozen bananas. They should be ripe for the best sweetness.
- Blend in small batches if your blender struggles with the thickness. Add a splash of milk to help it blend smoothly.
- If the mixture seems too thick, don’t hesitate to add more milk gradually until you reach the desired creaminess.
- Stir halfway through freezing to break any ice crystals and make it smoother.
Let the ice cream sit out a few minutes before scooping for perfect serving consistency! Enjoy your treat!
Easy Homemade Cottage Cheese Peanut Butter Ice Cream
Ingredients You’ll Need:
- 1 cup cottage cheese (preferably low-fat or full-fat for creaminess)
- 2 ripe bananas, sliced and frozen
- 3 tablespoons peanut butter (smooth or crunchy based on preference)
- 2 tablespoons cocoa powder (unsweetened)
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/4 cup milk or plant-based milk (to adjust consistency)
Time Needed:
This ice cream takes about 10 minutes of prep time and then you will need to freeze it for at least 2-3 hours to firm up. So, set aside some time for mixing and then a few hours to chill, and you’ll be ready to enjoy this delightful treat!
Step-by-Step Instructions:
1. Prep the Bananas:
Start by slicing the ripe bananas and placing them in the freezer. Make sure they freeze completely before using—this will give your ice cream a creamy texture.
2. Combine Ingredients:
In a high-speed blender or food processor, add the frozen banana slices, cottage cheese, peanut butter, cocoa powder, honey or maple syrup, vanilla extract, and a pinch of salt. These ingredients will come together to create a rich and creamy ice cream base.
3. Blend it Up:
Blend everything until the mixture is smooth and creamy. If it’s too thick and your blender struggles, you can add milk a tablespoon at a time until you reach your desired consistency.
4. Taste and Adjust:
Once blended, give it a taste! Feel free to adjust the sweetness with more honey/maple syrup or add more peanut butter if you want that flavor to shine through.
5. Freeze the Mixture:
Transfer the blended mixture into a freezer-safe container, spreading it out evenly. Place it in the freezer and let it freeze for at least 2-3 hours. For the best texture, stir the ice cream halfway through freezing to prevent ice crystals from forming.
6. Serve and Enjoy:
When you’re ready to serve, take the ice cream out of the freezer and let it sit at room temperature for about 5 minutes to soften slightly. Scoop it into bowls and enjoy your delicious, homemade peanut butter ice cream with a nutritious cottage cheese twist!
Frequently Asked Questions (FAQ)
Can I Use Fresh Bananas Instead of Frozen?
No, using fresh bananas won’t give you the right texture. Freezing the bananas first makes them creamy when blended, which is essential for the ice cream’s smooth consistency.
How Should I Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. It should stay fresh for about 1 week. Just remember that homemade ice cream may become harder as it freezes, so let it sit at room temperature for a few minutes before scooping!
Can I Substitute the Peanut Butter?
Absolutely! If you have nut allergies or simply want a different flavor, you can substitute peanut butter with sunflower seed butter, tahini, or even almond butter. Just keep in mind that each nut or seed butter will impart its unique flavor.
Is There a Dairy-Free Option for This Ice Cream?
Yes! You can use a dairy-free cottage cheese alternative, such as silken tofu blended until smooth. Just ensure it’s a creamy version to maintain the right consistency and flavor.
