Directions 6 steps | 275 Minutes
In a food processor or a blender, add the cottage cheese, honey (or maple syrup), two tablespoons of peanut butter, banana and vanilla extract.
Blend until smooth and creamy. Transfer the mixture to a freezer safe container.
Fold in the mini chocolate chips until evenly distributed.
Microwave two tablespoons of peanut butter for 30 seconds. Drizzle the melted peanut butter over the cottage cheese mixture. Fold it in with a spatula to create streaks of peanut butter.
Scatter some mini chocolate chips on top. Freeze until frozen. If the cottage cream cheese is too hard to scoop, let it defrost for about 10-15 minutes until it’s soft enough to scoop.
Scoop with an ice cream scoop. Serve with a drizzle of melted peanut butter. Enjoy!
- Cottage cheese ice cream tastes similar to cheesecake ice cream with a creamy tang rather than sweet traditional ice cream.
- Mini chocolate chips are lighter than regular chocolate chips and distribute more evenly in the ice cream.
- Feel free to change up the toppings and flavorings to suit your taste.