Blender Chocolate Peanut Butter Ice Cream
Made with 6 real food ingredients, high protein, no processed sugars, and a super simple method!
Servings: 8
Calories: 281kcal
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 9x5 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!
Nutrition
Calories: 281kcal