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Lightly sweetened and so delicious, Blender Chocolate Peanut Butter Ice Cream. It’s everyone’s favorite ice cream. Made with just 6 real food ingredients, high protein, no processed sugars, and using a super simple method. The base has protein-packed cottage cheese, cocoa powder, maple syrup (or honey), vanilla, instant espresso, and sea salt. Then creamy peanut butter is swirled in too. This takes only minutes to prepare, requires zero eggs, and no fancy ice cream machine. You can’t beat this icy cold, creamy, and protein-packed treat. It’s delicious and so super simple.
It might be a tinsy bit on the early side for ice cream, but then again, maybe not. I heard it was 80 degrees in New York last week. That definitely seems like ice cream weather to me. And ever since I shared the banana ice cream cake last week, I’ve been in a major “I just want to make all the new ice cream flavors” state of mind.
But to be honest I hate photographing and working with ice cream. I mean, it’s melty, it can be tricky, you know. But some recipes are worth it. And even though I maybe shed a tear – or 5 – over this ice cream, I love it and am pretty excited to share it.
It’s simple. It’s delicious. And in my book, it’s very healthy. But you’d never guess.
Little fun fact about me? I’ve always loved cottage cheese (so does Creighton). I started eating it in middle school as a midday snack. My mom used to give it to me because of all the protein and fat that cottage cheese has. Of course, back in those days, we didn’t understand that high-fat foods can actually be very good for us. So for years and years cottage cheese has this “bad wrap”, but today it’s the trendy ingredient.
I love the Good Culture brand (and no, this is not sponsored). I will literally eat a bowl as a snack, or sometimes I’ll pair it with a banana. But I actually love it on its own the most. Every time I eat it I’m reminded of being a kid, which we know I love.
Anyway, point is, I enjoy cottage cheese a lot. When everyone on Tiktok started making cottage cheese ice cream, for once, I was excited to try a TikTok food trend.
But in my own way, with my own twist. A high protein, creamy chocolate peanut butter ice cream! LOVE, love love this creamy, peanutty ice cream.
Details
This ice cream has just 6 ingredients: cottage cheese, cocoa powder, maple or honey to sweeten, vanilla (of course), creamy peanut butter, and then pink sea salt.
First, grab your cottage cheese. As I said above, I love the classic Organic Good Culture whole milk cottage cheese or their double cream cottage cheese. Both Creighton and I love these.
Add the cottage cheese, cocoa powder, maple or honey (either one is great, use what you prefer), vanilla, and a pinch of sea salt to a blender. Blend until completely smooth and creamy.
Next, swirl in the creamy peanut butter. Whole Foods brand organic salted peanut butter is my favorite.
Then freeze until firm, which takes 2-3 hours. And that’s it. Not one fancy, complicated thing about this. If you can make a smoothie, you can make this ice cream. I will say that scooping this out is a little tricky. It’s just really, really frozen. So take the ice cream out of the freezer for 10 minutes before scooping to help it soften a bit.
Every spoonful is rich, creamy, perfectly sweetened, and full of peanut butter. I love the rich flavor of the chocolate when paired with peanut butter and sea salt.
This tastes just like a peanut butter cup but is so much better for us! Oslo is obsessed and keeps asking for more!
Looking for other homemade ice cream recipes? Here are a few ideas:
Salty Pretzel Banana Pudding Ice Cream Cake
No Churn Vanilla Bean Olive Oil Ice Cream
Homemade Strawberry Shortcake Ice Cream Bars
Blackberry Lavender Ice Cream Sandwiches
Swirled Berry Ice Cream Butter Cake
Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake
Malted Milk Cookies n’ Cream Ice Cream Sandwiches
Lastly, if you make this Blender Chocolate Peanut Butter Ice Cream be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blender Chocolate Peanut Butter Ice Cream
Servings: 8
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 (16 ounce) containers whole milk cottage cheese
- 3/4 cup unsweetened cocoa powder
- 1/2 cup maple syrup or honey, use more to taste
- 1 tablespoon vanilla extract
- 2 teaspoons instant espresso
- flaky salt
- 1/2-1 cup creamy peanut butter
Instructions
- 1. In a blender, combine the cottage cheese, cocoa powder, maple/honey, vanilla, espresso powder (if using), and a pinch of sea salt. Blend until completely smooth. It's going to be the consistency of a melted chocolate shake.2. Drizzle in 1/2 cup of the peanut butter, pulse to swirl, don't fully combine. Then, pour the ice cream into a 9×5 inch loaf pan, drizzle over the remaining peanut butter as desired. Use a knife to swirl it through the ice cream. 3. Freeze for 2 hours, or until ready to enjoy. Let the ice cream sit at room temperature for 10-15 minutes, then scoop and enjoy!
Quick question: I understand espresso helps deepen the chocolate flavor but I can’t do anything coffee. Should I just add the same amount out more cocoa powder? This recipe looks delish!
Hi there,
You can go ahead and skip the espresso:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
Would this work in a food processor instead of a blender? Looks delicious!
Hi Shelly,
Totally, that would work well for you! Let me know if I can help in any other way, I hope you love this recipe! xT
Looks amazing! I could TOTALLY justify eating this for breakfast!! YAY, chocolate high-protein ice cream for brekkie!!! THANKS!
You might have forgotten to write the choc powder into the instructions of what to blend together. Unless I missed something, which is totally possible!
Love what you do! 👏👏🔥❤️
Thanks so much Toni, I fixed that:) Let me know if you give this recipe a try, I hope you love it! 🍨
Can you taste the cottage cheese in the end result. I’m not a big cottage cheese fan, but I am a huge chocolate and peanut butter fan, ha. 🙂
I have been doing this type of ice cream for a while. I do use allulose as the sweetener and it doesn’t harden as much. I have also added about 4 oz of cream cheese, some cream cheese extract and chopped strawberries as a stir in to make a strawberry cheesecake version.
Thanks for sharing Kathy! Let me know if you give the recipe a try:) xT
Hey there! This looks so good! Two questions…cocoa powder gets mixed in with cottage cheese mixture? Also…never having made this…maple syrup to taste…is the measurement of this sweet or barely sweet?
Thank you!!!
Hi Patrice,
Yup, you can follow the recipe and all of the steps as written:) I think 1/2 cup of maple syrup gives this a good amount of sweetness! Let me know if you have any other questions! xT
Wondering if instead of freezing it, I could pour it into my electric ice cream maker. Has anyone tried it that way?
Hi Heather,
Sorry, I haven’t tested this, but you could certainly give it a try! It may not get thick enough. Let me know how the recipe turns out for you! xT
Aww you said you shed more than a tear :'( i hope you’re ok ? no use crying over spilt (or frozen hehe) milk 😀 <3
Lol I hope you love the recipe!!
I have to say, this recipe is absolutely perfection! This is one of my favorite ice cream flavors and if you make the recipe just like she says, it tastes like the ice cream! I’m blown away! Thanks for the recipe. Btw, I halfed the recipe and it was perfect. ❤️
Thanks so much Linda!! Love to hear that this ice cream turned out well for you and thanks for trying it! xT
Since I can’t eat peanut butter, do you think almond butter would work as well? Salted or unsalted.
Thanks so much for your recipes!
Hey Susan,
Totally, I would use salted! Let me know how this recipe turns out for you, I hope you love it! xT
Sounds absolutely delicious! I’m diabetic unfortunately so could sweetner be added instead of honey? Or alternatively, sugar free maple syrup? Thank you! Jann
Yes! Made it with alternate sugar and tastes just fine. Go easy on the sweetner as it imo tends to be sweeter than honey/maple syrup
Hi Jann,
I think sugar free maple syrup would work best for you. Please let me know if I can help in any other way! xT
I’m assuming lactose free cottage cheese will work? But can you confirm? I don’t know if lactose plays an essential role!
Hi Caroline,
Yes, I think that would be just fine for you to use! I hope you love this recipe, let me know how it turns out! xT
Sounds delicious (my favorite combination of yummies). Can you please clarify the total amount of cottage cheese used? Is it 14 oz., or is it 2 x 14 oz. containers, totalling 28 oz.? Thank you!
It’s 2-14oz containers for a total of 28 oz
Thanks Linda!!
Hey there,
It’s 2 containers, 16 ounces each for a total of 32 ounces:) I hope this makes sense! Please let me know if you have any other questions! xx
Is the cottage cheese 14 ounces total or 2 14 ounce containers?
Hi Andrea,
It’s 2 containers, 16 ounces each for a total of 32 ounces:) I hope this makes sense! Please let me know if you have any other questions! xx
I haven’t made it yet because in the recipe instructions you mention espresso powder instead of espresso and cocoa powder.
Could you please explain?
Thanks Page
Where I live we have access to instant espresso powder in the coffee aisle. Hope you can find it too!
I’m pretty sure you would just add the cocoa powder too. Definitely need that to make it chocolatey!
What could I use in place of instant espresso?
Hi Nykelle,
You can just skip it:) Please let me know if you have any other questions! xT
It called for 3/4 c of unsweetened cocoa
And 2 tsp of instant espresso. You need both ingredients
Cocoa is cocoa powder. You can add a shot of espresso just keep in mind it will be runnier. Powdered espresso is sold at most grocery stores or can be found on Amazon
Hi Page,
For this recipe, you are going to use both cocoa powder and instant espresso powder. I hope this helps! Please let me know if you have any other questions! xT
Can you use low fat cottage cheese?
I would like to know this as well! Will the low fat cottage cheese change the creamyness/texture?
Hi Katie,
I think it’s going to be just fine for you to use:) Please let me know if I can help in any other way! I hope you love the recipe! xT
Hi Sue,
Totally, that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
What could you use instead of cottage cheese??
Hey Erica,
I would go ahead and use this recipe:
https://www.halfbakedharvest.com/no-churn-chocolate-peanut-butter-ice-cream/
Please let me know if you have any other questions, I hope you love this recipe! xT