LITE_ICE_CREAM
Chocolate Peanut Butter Cottage Cheese Ice Cream
๐ Be the first to rate this๐ฅ 9 min prepโ๏ธ 24 hr freeze๐ฆ 1 pint
ChocolateyNuttyCreamyTangySweet

Cottage cheese in ice cream sounds like a dare, I know. But this Chocolate Peanut Butter Cottage Cheese Ice Cream in the Ninja Creami fooled my wife completely, and she's the one who usually catches my kitchen shortcuts. Blend it smooth first or you'll get little curds in the final spin, which is the one mistake I made on round one. Cocoa and natural peanut butter cover any tang, and the maple syrup rounds it out. It freezes into a thick, fudgy scoop that tastes like a peanut butter cup someone froze. High protein, no chalk, no regrets.
How it spins
๐ฆ
Program
Lite Ice Cream
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Freeze
24 hrs
๐ฅ
Prep
9 min
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Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Low-fat Cottage Cheese1.25 cup
- Reduced-fat Milk0.5 cup
- Unsweetened Cocoa Powder1 tbsp
- Natural Peanut Butter2 tbsp
- Maple Syrup2 tbsp
- Chopped Peanutsoptional1 tbsp
Directions
- 1Blend the cottage cheese, milk, cocoa, peanut butter, and maple syrup until completely smooth.
- 2Pour the base into a Creami pint, keeping below the max-fill line.
- 3Freeze flat for roughly 24 hours.
- 4Process on the Lite Ice Cream preset.
- 5Re-spin if the texture is crumbly instead of creamy.
- 6Sprinkle chopped peanuts on top and run the Mix-In cycle.
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