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Peanut Butter Chocolate Chip Cottage Cheese Ice Cream
Cottage cheese blended with maple syrup and vanilla, swirled with peanut butter and chocolate chips, and frozen in a loaf pan.
About 2 1/2 cupsYield
What you'll need
- 2 cups full-fat cottage cheese
- 0.25 cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
- 3 tablespoons creamy peanut butter
- 0.25 cup mini chocolate chips
How to make it
Blend the cottage cheese, maple syrup, vanilla and salt until completely smooth, 1 to 2 minutes, scraping down the sides. Any curd left now stays icy later.
Fold in the chocolate chips and spread the mixture in a loaf pan.
Drop small spoonfuls of peanut butter over the top and drag a knife through to swirl. Cover and freeze until firm, 3 to 4 hours.
Let it sit on the counter 10 minutes before scooping; it freezes harder than store-bought ice cream.
Chef's secrets
Swap the peanut butter and chips for sliced strawberries for a nut-free version.
Good to know
Keeping it
Keep it covered in the freezer. Let it soften 10 minutes before every scoop.
