Celebrate Mother’s Day Weekend by making this creamy Cottage Cheese Peanut Butter Ice Cream! This creamy Cottage Cheese Peanut Butter Ice Cream is packed with 18 grams of protein per serving-it’s creamy, healthy, and hits the spot when you’re craving some creamy ice cream!
PREP TIME : 5 minutes
ADDITIONAL TIME : 4 hours
TOTAL TIME : 4 hours 5 minutes
1 (16 oz.) container cottage cheese- you can use fat free, 1%-2% or $%. I recommend using 2% or 4% since it contains more fat to give the ice cream that amazing creaminess
2 Tbsp no sugar added honey, maple syrup or powdered sweetener – I like to use Choczero no sugar added honey or Lakanto powdered sweetener.
1 tsp pure vanilla extract
1/4 cup peanut butter powder
Add all ingredients in to a blender or food processor and blend until smooth
Pour the mixture into a loaf pan or freezer safe container.
Place in freezer to set for at least 2 hours or up to 4 hours max.
Allow the ice cream to thaw for about 5 minutes then scoop and enjoy!
Top with desired toppings such as chocolate sprinkles or chocolate chips!
Store leftovers in the freezer for 1-3 days.
1 WW Point® per serving if using fat free cottage cheese and Lakanto powdered sweetener
1 WW Point® per serving if using fat free cottage cheese and ChocZero honey
3 WW Points® per serving if using 2% cottage cheese and Lakanto powdered sweetener
4 WW Points® per serving if using 2% cottage cheese and ChocZero honey
5 WW Points® per serving if using 4% cottage cheese and ChocZero honey