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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.

Blender Chocolate Peanut Butter Ice Cream |

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.

Blender Chocolate Peanut Butter Ice Cream |

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.

Blender Chocolate Peanut Butter Ice Cream |

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.

Blender Chocolate Peanut Butter Ice Cream |


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.

Blender Chocolate Peanut Butter Ice Cream |

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.

Blender Chocolate Peanut Butter Ice Cream |

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!

Blender Chocolate Peanut Butter Ice Cream |

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

Prep Time 15 minutes
Total Time 2 hours 15 minutes
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.



  • 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!
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    1. Hey Janette,
      Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx

  1. Hi! What could I substitute for half of the cottage cheese? Just to lower the cost of making a recipe, I’d like to use only 16 oz cottage cheese, if possible. Any suggestions of what i could try???
    I’m so excited to try this. This looks delicious, nutritious and simple! I’ve been looking for no-churn ice cream with easy ingredients and a simple process. Thank you for all of your wonderful recipes!

    1. Hi Abigail,
      So sorry, I have only made this recipe with cottage cheese, you could just cut the recipe in half if you want to use less. I also have other ice cream recipes on the blog that you might enjoy;) Please let me know if you have any other questions! xx

      1. Okay, thanks for those suggestions! I’ll definitely be trying some of your no churn recipes this summer. They look amazing.

    1. Hi Lori,
      It’s a total of 32 ounces:) Please let me know if you have any other questions, I hope you love this recipe! xx

  2. 5 stars
    I made this recipe this week! Never thought that cottage cheese could make ice cream but it was so creamy and delicious—even before the freezing part!

    Tieghan—I’ve been wanting to say this for a long time, but thank you so much for all of your hard work and willingness to share your ideas with us and all that you are doing. Since 2021 your recipes make it into about 5 nights a week of our family dinners! I think the photography of your food is just beautiful—makes me want to change careers! Thank you again.

    1. Hi Alison,
      I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! I really am thankful for your kind message:) You made my morning! I love that you family has been enjoying the recipes! Have a great Sunday! xT

  3. 5 stars
    I am a big fan of chocolate peanut butter ice cream and when I found this healthier version I couldn’t wait to make it. I did use a low fat cottage cheese which I can’t say made much of a difference. It is a little icy which could be the reason for it. It was super easy to make. Do you have any other ice cream recipes that are not chocolate based?

    1. Thanks so much for making this recipe Lynne!! I have a lot of ice cream recipes, just type “ice cream” into the search engine for all of the results:) Please let me know if you have any other questions! xx

    1. Hey Kimberly,
      Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT

    1. Hi Lori,
      You definitely don’t want to omit the cocoa powder here:) Please let me know if I can help in any other way! I hope you love this recipe! xx

  4. 3 stars
    I made this perfect to recipe and it was very bitter, no sweetness at all. I as well kept thinking i missed an ingredient… So I threw it back in the blender and added 4 dates and it helped add sweetness and keep with the natural ingredients theme..

    1. Hi Lisa,
      Thanks for giving this recipe a try and sharing your feedback, glad to hear the dates helped:) xx

    1. Hi Leslie,
      I like to use a natural peanut butter which is thinner than something like Jiff. Just pop it in the microwave for a meltier consistency:) I hope you love this recipe! xx

      1. For someone who doesn’t use Jiff, there were multiple large containers of Jiff in the background of your latest stories….

        1. Lol I didn’t say I don’t use Jiff, for this specific recipe I used a natural peanut butter:) We love Jiff over here!

  5. I’m wondering if you can use an ice cream machine to do the freezing and blending steps of this recipe? Has anybody tried this? Thanks

    1. Hi Debbie,
      I haven’t tested this, but I don’t see why it wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xx

    2. 4 stars
      I made this as the recipe said in the blender, then used my ice cream maker to freeze it. Great use our our homemade maple syrup! Done in 15 minutes and it turned out amazing. Not very sweet but definitely a healthy alternative to ice cream!

      1. Hey Catherine,
        Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx

  6. Made this w my little one! We had so much fun making it & it’s delicious. Love that it’s healthier for her ☺️

    1. Hey Sophie,
      Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT

  7. I made this last night. It is very interesting. Flavor is a bit sour but I kept eating it. It is almost like ice cream fudge. It was very difficult and thick to blend – and I have a very good blender. I kept rereading the recipe b/c I felt like I missed something. I do have a comment about the Good Culture cottage cheese . . . it is really good! Looks very strange when opening it but I really liked it!

    1. Hi Kelly,
      Thanks for giving this recipe a try and sharing your feedback! Let me know if you give it another try, it’s definitely different than your typical ice cream! xx

  8. Just bought some cottage cheese yesterday to try this. I blend cottage cheese quite often. I love the smoother texture bandit is so spreadable.
    I always add about a tablespoon of vodka to me ice cream recipes.There is zero taste but the small amount of alcohol prevents the mixture from freezing rock solid so it is more readily scoop able,

  9. Oooo! This looks delicious – I can’t wait to try this recipe 🙂 I love when you eat something that has nostalgic memories attached to it. Thank you for sharing!