dessert · american
Chocolate Peanut Butter Cottage Cheese Ice Cream
Blend, swirl, freeze. Tastes like a peanut butter cup. 19g protein.
The viral cottage cheese ice cream, done properly: blended for a full two minutes until there's not a curd in sight, with real maple syrup so it scoops instead of shattering. Cocoa and powdered peanut butter in the base, a ribbon of warm peanut butter through the top, salty peanuts on the crunch. No machine needed.
7.2 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Base
- 2 cups 2% cottage cheese450 g 2% cottage cheese
- ¼ cup unsweetened cocoa powder21 g unsweetened cocoa powder
- ¼ cup powdered peanut butter26 g powdered peanut butter
- ¼ cup pure maple syrup59 ml pure maple syrup
- 2 tbsp zero-calorie granulated sweetener24 g zero-calorie granulated sweetener
- 3 tbsp skim milk44 ml skim milk
- 1 tsp pure vanilla extract1 tsp pure vanilla extract
- ⅛ tsp kosher salt⅛ tsp kosher salt
Swirl and crunch
- 2 tbsp creamy peanut butter32 g creamy peanut butter
- 2 tbsp dry-roasted peanuts, roughly chopped2 tbsp dry-roasted peanuts, roughly chopped
Method
- Blend the cottage cheese, cocoa, powdered peanut butter, maple syrup, sweetener, milk, vanilla and salt on high for 2 full minutes,…
- Every step, timer and tip for this one…
5 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Freeze with parchment pressed onto the surface up to 2 weeks. It sets harder than store-bought ice cream, so give it 15 minutes on the counter before scooping.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
