Blender Chocolate Peanut Butter Ice Cream
Made with 6 real food ingredients, high protein, no processed sugars, and a super simple method!
Foto: Half Baked Harvest
Ingredients
- 2 (16 ounce) containers whole milk cottage cheese
- 3/4 cup unsweetened cocoa powder
- 1/2 cup maple syrup or honey, use more to taste
- 1 tablespoon vanilla extract
- 2 teaspoons instant espresso
- flaky salt
- 1/2 -1 cup creamy peanut butter
Steps
-
1. In a blender, combine the cottage cheese, cocoa powder, maple/honey, vanilla, espresso powder (if using), and a pinch of sea salt. Blend until completely smooth. It's going to be the consistency of a melted chocolate shake.2. Drizzle in 1/2 cup of the peanut butter, pulse to swirl, don't fully combine. Then, pour the ice cream into a 9x5 inch loaf pan, drizzle over the remaining peanut butter as desired. Use a knife to swirl it through the ice cream. 3. Freeze for 2 hours, or until ready to enjoy. Let the ice cream sit at room temperature for 10-15 minutes, then scoop and enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 2 | - | - | |
| unsweetened cocoa powder | 0.75 cup | Rp 8.000/100g | Rp 14.220 |
| maple syrup or honey | 0.5 cup | - | - |
| vanilla extract | 1 tablespoon | - | - |
| instant espresso | 2 teaspoons | Rp 3.500/bungkus | Rp 8.235 |
| flaky salt | - | - | - |
| -1 cup creamy peanut butter | 0.5 | - | - |
*Estimated market prices, may vary by region
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