This post may contain affiliate links. Please read our disclosure policy.
This Cottage Cheese Ice Cream is creamy, delicious, and so easy to make! It’s made with cottage cheese, banana, peanut butter, and a few other simple ingredients. Just blend everything together, stir in some chocolate chips, and freeze. No ice cream maker needed!
I’m always looking for fun ways to use cottage cheese, and this is such a good one! The banana adds natural sweetness, the peanut butter makes it extra creamy, and the chocolate chips are my favorite part. It’s a great way to enjoy something sweet while getting some extra protein, too.
Recipe Overview
Ingredients Needed
You only need a handful of ingredients to make this homemade cottage cheese ice cream. Here’s what you’ll need. The full measurements are in the recipe card below.
- Cottage cheese: I recommend full-fat cottage cheese for the creamiest texture. Low-fat cottage cheese works, but the ice cream may turn out a little icier.
- Banana: Use a ripe banana for natural sweetness and a smooth, creamy texture.
- Peanut butter: Creamy peanut butter adds flavor and helps make the ice cream rich and creamy. I recommend using one without added sugar.
- Medjool dates: Naturally sweeten the ice cream. Remove the pits before blending. You can also use maple syrup or honey.
- Vanilla extract: Adds a little extra flavor.
- Salt: Just a pinch helps bring out the sweetness and peanut butter flavor.
- Mini chocolate chips: Optional, but I highly recommend them! They add a little crunch and chocolate flavor to every bite.
How to Make Cottage Cheese Ice Cream
Add the ingredients: Place the cottage cheese, ripe banana, peanut butter, pitted dates or maple syrup, vanilla extract, and salt in a high-speed blender or food processor.
Blend: Process for 1 to 2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy.
Transfer: Pour the mixture into a freezer-safe container and spread it evenly.
Add chocolate chips: Stir in the mini chocolate chips until evenly distributed.
Freeze: Cover and freeze for 3 to 4 hours, or until firm enough to scoop.
Serve: Let the ice cream sit at room temperature for a few minutes to soften, then scoop and enjoy with your favorite toppings.
Recipe Tips
- Use full-fat cottage cheese: This helps give the ice cream a smoother, creamier texture.
- Choose a ripe banana: The riper the banana, the sweeter your ice cream will be.
- Blend really well: You want the mixture completely smooth, with no cottage cheese curds or pieces of dates remaining.
- Use soft dates: Medjool dates usually blend well, but if yours are a little dry, soak them in warm water for 10 minutes and drain before using.
- Taste before freezing: The sweetness will depend on your banana and dates. Taste the blended mixture and adjust if needed.
- Don’t forget to soften it: This ice cream firms up quite a bit in the freezer. If you freeze it overnight, you’ll probably need to let it sit out longer before scooping.
Common Questions
Not much! The banana, peanut butter, and vanilla help balance the tangy flavor of the cottage cheese. Blending everything until completely smooth also makes a big difference. It won’t taste exactly like regular ice cream, but it’s a delicious frozen treat.
Yes, but I recommend full-fat cottage cheese for the best texture. Low-fat cottage cheese contains less fat, so the ice cream may freeze harder and turn out a little icier.
No. You can use 3 tablespoons of maple syrup or honey instead. Dates add sweetness and some thickness, while liquid sweeteners blend more easily.
This is normal! Homemade cottage cheese ice cream doesn’t have the same ingredients or fat content as traditional ice cream, so it freezes quite firm. Let it soften on the counter until it’s easy to scoop.
Absolutely! All you need is a high-speed blender or food processor. Blend the ingredients, transfer to a container, and freeze.
Easy Variations
You can easily adapt this recipe based on what you have on hand.
- Chocolate: Add 2 tablespoons of unsweetened cocoa powder.
- Strawberry: Replace the banana with 1 cup of frozen strawberries and add 1-2 tablespoons of honey or maple syrup.
- Blueberry Cheesecake: Blend 1 cup of frozen blueberries and add crushed graham crackers before freezing.
- Nut-free option: Try creamy sunflower seed butter instead of peanut butter. The flavor will be different, but it should still blend into a creamy mixture.
- Cookie Dough: Stir in mini chocolate chips and small pieces of your favorite cookie dough, then freeze.
- Peanut Butter Chocolate: Add 1 tablespoon of cocoa powder and extra peanut butter for a chocolate-peanut butter version.
Storage
Store the ice cream in a freezer-safe container with a tight lid. For the best texture and flavor, I recommend enjoying it within 1 to 2 weeks.
If it has been frozen overnight or longer, let it sit at room temperature for about 10 to 20 minutes, or until soft enough to scoop. Avoid thawing and refreezing the whole container repeatedly.
You May also Like
- Cottage Cheese Chips
- Cottage Cheese Cheesecake
- Cottage Cheese Pancakes
- Cottage Cheese Mousse
- Cottage Cheese Cookie Dough
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Cottage Cheese Icecream
Ingredients
- 2 cups full-fat cottage cheese
- 1 ripe banana
- ¼ cup creamy peanut butter
- 2-3 large Pitted Medjool Dates, or 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup mini chocolate chips, optional but recommended
Instructions
- Add the 2 cups full-fat cottage cheese, 1 ripe banana, ¼ cup creamy peanut butter, 2-3 large Pitted Medjool Dates or maple syrup, 1 teaspoon vanilla extract, and a Pinch of salt to a high-speed blender or food processor.
- Process for 1-2 minutes, stopping to scrape down the sides as needed. Keep blending until the mixture is completely smooth and creamy.
- Transfer the blended cottage cheese to a freezer-safe container. Stir in the ¼ cup mini chocolate chips.
- Freeze for 3-4 hours, or until firm but scoopable.
- Let the ice cream sit at room temperature for about 5 minutes before scooping. (makes it easier to scoop) Add your favorite toppings and enjoy.
Notes
- Serving Size: About ¾ cup
- Cottage cheese: Full-fat works best for a creamy texture.
- Banana: Use a ripe banana for natural sweetness.
- Dates: If your dates are dry, soak them in warm water for 10 minutes, then drain before blending.
- Sweetener: Replace the dates with 3 tablespoons of maple syrup or honey if preferred.
- Chocolate chips: Mini chocolate chips distribute more evenly throughout the ice cream.
- Freezing: The ice cream gets firmer the longer it freezes. Allow it to soften before scooping.
- Storage: Keep covered in the freezer and enjoy within 1 to 2 weeks for the best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
