Viral Cottage Cheese Chocolate Peanut Butter Ice Cream

This Viral Cottage Cheese Chocolate Peanut Butter Ice Cream took the internet by storm—and for good reason. It’s creamy, rich, and loaded with chocolatey peanut butter flavor, but made with a high-protein base of blended cottage cheese. I love that it tastes like a decadent dessert but comes together in minutes with just a few simple ingredients.

Why You’ll Love This Recipe

I love this recipe because it’s a guilt-free way to satisfy my sweet tooth. The cottage cheese blends into a silky, ice cream-like texture that’s surprisingly smooth and creamy. I don’t need an ice cream machine, and it’s ready to freeze in under 10 minutes. With just a handful of ingredients, it’s easy to whip up—and it keeps me full thanks to the protein content.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cottage cheese (full-fat for best texture)
• peanut butter (creamy or natural)
• honey or maple syrup
• cocoa powder or melted dark chocolate
• vanilla extract
• pinch of salt
• chocolate chips or chopped dark chocolate (optional for mix-ins)

directions

1. I add the cottage cheese, peanut butter, sweetener (honey or maple syrup), cocoa powder or melted chocolate, vanilla extract, and salt to a food processor or high-speed blender.

2. I blend everything until completely smooth and creamy. This takes about 1–2 minutes, and I stop to scrape down the sides as needed.

3. I taste and adjust the sweetness or add more peanut butter if I want it nuttier.

4. If I’m adding chocolate chips or chunks, I stir them in after blending.

5. I pour the mixture into a freezer-safe container, smooth the top, and freeze for at least 4–6 hours or until firm.

6. Before serving, I let it sit at room temperature for 5–10 minutes to soften slightly for easy scooping.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Freeze time: 4–6 hours
Total time: About 4 hours 10 minutes

Variations

• I sometimes swirl in extra peanut butter or melted chocolate before freezing for a marbled effect.

• For a mocha version, I add a teaspoon of instant espresso powder.

• I’ve used almond butter or hazelnut spread instead of peanut butter for a different nutty flavor.

• To make it dairy-free, I use a thick plant-based yogurt instead of cottage cheese.

• For crunch, I stir in chopped nuts or pretzels before freezing.

storage/reheating

I keep the ice cream in an airtight container in the freezer for up to 2 weeks. It does firm up quite a bit, so I let it sit at room temperature for a few minutes before scooping. I avoid microwaving it so I don’t ruin the texture.

FAQs

Does it taste like cottage cheese?

Not at all. Once blended with peanut butter, chocolate, and sweetener, the cottage cheese flavor disappears. It just gives the ice cream a creamy base with extra protein.

Can I use low-fat or fat-free cottage cheese?

I’ve tried it, but full-fat gives a much creamier result. Low-fat versions can be a little icier once frozen.

Is this ice cream healthy?

It’s definitely a better-for-you option compared to traditional ice cream. It’s higher in protein, lower in added sugar, and packed with healthy fats from the peanut butter.

Can I eat it right after blending?

Yes, I’ve eaten it as a soft-serve straight from the blender. It’s delicious that way, though freezing gives it more of a traditional ice cream texture.

What if I don’t have a blender?

A food processor works best. If I don’t have one, I can try a hand blender, but the mixture may not get as smooth.

Conclusion

This Viral Cottage Cheese Chocolate Peanut Butter Ice Cream is a must-try for anyone looking for a healthier dessert option that doesn’t sacrifice flavor. I love how easy it is to make, how customizable it is, and how indulgent it tastes—even though it’s packed with protein. Whether I want a snack, a post-dinner treat, or a high-protein dessert, this one always hits the spot.