Weight watcher Viral Cottage Cheese Ice Cream

Why I Love This Recipe

This Cottage Cheese Peanut Butter Ice Cream is an absolute game-changer when it comes to satisfying your ice cream cravings—without the guilt! It’s a creamy, protein-packed dessert that combines the richness of cottage cheese with the nutty goodness of peanut butter. At 18 grams of protein per serving, it’s a perfect treat for a post-workout snack or just when you want a healthier alternative to traditional ice cream. Plus, it’s incredibly easy to make, requires only a few simple ingredients, and is ready in just 4 hours—you can even make it ahead of time for special occasions like Mother’s Day Weekend!

Recipe Details

Prep Time: 5 Minutes
Additional Time: 4 Hours
Total Time: 4 Hours 5 Minutes
Makes: 4 (1/3 cup) servings

Ingredients

• 1 (16 oz.) container cottage cheese (I recommend 2% or 4% for extra creaminess, but fat-free or 1% will also work)
• 2 Tbsp no sugar added honey, maple syrup, or powdered sweetener (I like ChocZero no sugar added honey or Lakanto powdered sweetener)
• 1 tsp pure vanilla extract
• 1/4 cup peanut butter powder (such as PB2 or similar brand)

Instructions

1. Blend the Ingredients:
   In a blender or food processor, combine the cottage cheese, sweetener, vanilla extract, and peanut butter powder. Blend until the mixture is smooth and well combined. Make sure the texture is creamy, with no lumps of peanut butter powder or cottage cheese.
2. Pour into a Freezer-Safe Container:
   Transfer the mixture into a loaf pan or any other freezer-safe container. Spread it out evenly so it freezes uniformly.
3. Freeze the Ice Cream:
   Place the container in the freezer for at least 2 hours, or up to 4 hours for a firmer texture. The longer you freeze, the firmer it will be.
4. Thaw and Scoop:
   Once the ice cream is set, let it sit at room temperature for about 5 minutes before scooping. This helps make it easier to scoop and gives it a creamy, soft-serve-like texture.
5. Top and Enjoy:
   Scoop into bowls or cones and top with your favorite toppings like chocolate chips, chocolate sprinkles, or even a drizzle of sugar-free chocolate syrup.

Tips & Tricks

• For Extra Creaminess: Opt for 2% or 4% cottage cheese. The added fat will give your ice cream a creamier texture, making it more indulgent without all the added sugar and calories of traditional ice cream.
• Sweetener Adjustments: If you’re sensitive to sweetness, you can adjust the amount of sweetener. Maple syrup or honey provides a more natural flavor, while powdered sweeteners like Lakanto give a more traditional, zero-calorie result. Taste the mixture before freezing to ensure it’s as sweet as you like!
• No Peanut Butter Powder? You can use regular peanut butter in place of peanut butter powder. However, you’ll want to reduce the amount to 2 tablespoons to avoid making the mixture too oily. Blend thoroughly to ensure it’s smooth.
• Consistency Tips: If you find that the ice cream is too hard to scoop after freezing, just let it thaw for an additional 5-10 minutes before scooping. The natural fat in cottage cheese can cause it to freeze more solidly.

Notes

• Storage: Leftover ice cream can be stored in the freezer for up to 3 days. Just be sure to cover it with plastic wrap or store it in an airtight container to prevent freezer burn. If it becomes too hard, simply let it thaw for a few minutes before scooping.
• Customization: Want to make it even more indulgent? You can stir in mini chocolate chips or a handful of crushed nuts before freezing. You can also drizzle with sugar-free caramel or chocolate syrup for extra flavor.
• Meal Prep: This recipe is perfect for making ahead! You can make a batch and store it in the freezer for the whole week. Just scoop out a serving whenever you need a sweet, high-protein treat.

FAQs

1. Can I use regular peanut butter instead of peanut butter powder?
Yes! You can use regular peanut butter, but keep in mind that it will change the texture. You’ll want to use about 2 tablespoons and reduce the amount of sweetener slightly. Blend until smooth.

2. Is this ice cream keto-friendly?
Yes, this recipe can be keto-friendly if you use a sugar-free sweetener like Lakanto or Stevia instead of maple syrup or honey.

3. Can I substitute the cottage cheese for something else?
While cottage cheese gives this ice cream its creamy texture, you can try using Greek yogurt as a substitute for a similar result. Keep in mind that it may alter the flavor slightly.

4. How can I make this ice cream without a food processor or blender?
If you don’t have a food processor or blender, you can try mashing the cottage cheese and peanut butter powder with a fork, then mixing in the sweetener and vanilla extract. It will require more effort, but it can work in a pinch.

This Cottage Cheese Peanut Butter Ice Cream is the perfect healthy treat to satisfy your cravings and give you a boost of protein. It’s creamy, customizable, and best of all, it’s easy to make. Whether you’re celebrating Mother’s Day Weekend or just want a quick and healthy dessert, this ice cream is sure to hit the spot

• 1 WW Point® per serving if using fat free cottage cheese and Lakanto powdered sweetener
• 1 WW Point® per serving if using fat free cottage cheese and ChocZero honey
• 3 WW Points® per serving if using 2% cottage cheese and Lakanto powdered sweetener
• 4 WW Points® per serving if using 2% cottage cheese and ChocZero honey
• 5 WW Points® per serving if using 4% cottage cheese and ChocZero honey

Notes

Smartpoints:

GREEN:4 WW Points® per serving if using 2% cottage cheese and ChocZero honey
5 WW Points® per serving if using 4% cottage cheese and ChocZero honey
3 WW Points® per serving if using 2% cottage cheese and Lakanto powdered sweetener