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a bowl with cottage cheese ice cream with added chocolate chips and spoon in the bowl.
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Cottage Cheese Icecream

This easy Cottage Cheese Ice Cream is made with banana, peanut butter, and chocolate chips for a creamy, delicious frozen treat! It's packed with protein, naturally sweetened, and requires no ice cream maker.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 4
Author: Rena Awada

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.
    ingredients placed in a blender to make cottage cheese ice cream.
  • Process for 1-2 minutes, stopping to scrape down the sides as needed. Keep blending until the mixture is completely smooth and creamy.
    blended ingredients to make cottage cheese ice cream in a blender.
  • Transfer the blended cottage cheese to a freezer-safe container. Stir in the ¼ cup mini chocolate chips.
    chocolate chips added over blended cottage cheese in a bowl.
  • 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.
    Scooping cottage cheese ice cream from a tub.

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

Calories: 318kcal | Carbohydrates: 31g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 408mg | Potassium: 391mg | Fiber: 3g | Sugar: 23g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 1mg