Cottage Cheese Protein Peanut Butter Cup Ice Cream
This delightful frozen treat is rich, creamy, and thoroughly satisfying. It is an instant favorite that the whole family will love.
Ingredients
For the Ice Cream
- 3 cups Full Fat Cottage Cheese
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Sweetened Condensed Milk
- 2 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 3/4 cup Heavy Cream, Cold
- 1 cup Mini Peanut Butter Cups, Halved
For the Peanut Butter Swirl
- 3 tbsp Creamy Peanut Butter
- 1 tbsp Honey
Equipment
- high-speed blender
- hand mixer
- loaf pan
Instructions
- Place a 9x5-inch loaf pan in the freezer to chill while you prepare the ice cream.
- Add the cottage cheese, 1/2 cup peanut butter, sweetened condensed milk, maple syrup, vanilla and salt to a high-speed blender. Blend for 1 to 2 minutes, scraping down the sides as needed, until thick, glossy and completely smooth with no curds.
- In a large chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 2 to 3 minutes.
- Stir a large spoonful of the peanut butter mixture into the whipped cream to loosen it. Gently fold in the rest until evenly combined and fluffy.
- Fold the halved peanut butter cups into the ice cream base, saving a few pieces for the top.
- For the swirl, microwave the 3 tbsp peanut butter and honey for 15 to 20 seconds and stir until smooth and pourable. Let it cool for a couple of minutes so it is warm, not hot.
- Spread half of the ice cream into the chilled pan and drizzle with half of the swirl. Repeat with the remaining ice cream and swirl, then drag a skewer through a few times to create ribbons. Scatter the reserved peanut butter cups on top, press plastic wrap onto the surface and freeze for at least 6 hours or overnight.
- Let the ice cream soften at room temperature for 10 to 15 minutes before scooping.
Nutrition
Serving: 1servingCalories: 486kcalCarbohydrates: 35gProtein: 19gFat: 30g