Blender Chocolate Peanut Butter Ice Cream

Name: Blender Chocolate Peanut Butter Ice Cream
Total time: 135 min
Yield: 8 servings
Cuisine: Indonesian
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

Made with 6 real food ingredients, high protein, no processed sugars, and a super simple method!

⏱️ 135 min 🔪 Prep: 15 min 📊 Hard 👁️ 21 views

👨‍🍳 Start Cooking

Blender Chocolate Peanut Butter Ice Cream

Foto: Half Baked Harvest

Ingredients

8 servings

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!