High-Protein Keto Peanut Butter Chocolate Ice Cream (No Churn!)
Beat the heat with this incredibly creamy and decadent Peanut Butter Chocolate Ice Cream! Made with a surprising ingredient – cottage cheese – this recipe is packed with protein, low in carbs, and requires no churning, making it a guilt-free way to satisfy your sweet cravings.
Yields: Approximately 4 servings Prep time: 10 minutes Freeze time: At least 4 hours
Ingredients:
- 2 cups full-fat cottage cheese (small curd or blended smooth if using large curd)
- ¼ cup heavy whipping cream
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons allulose (or other keto-friendly granular sweetener like erythritol or xylitol, adjust to taste)
- 2 tablespoons natural peanut butter, no sugar added (ensure ingredients are just peanuts and salt)
- Optional: 1/2 teaspoon pure vanilla extract (enhances flavor)
- Optional toppings: Sugar-free chocolate chips, chopped peanuts
Equipment:
- Food processor or high-speed blender
- Spatula
- Freezer-safe container with a lid
Instructions:
- Blend Base Ingredients: Add the cottage cheese, heavy whipping cream, allulose (or other sweetener), and peanut butter (and optional vanilla extract) to a food processor or high-speed blender.
- Blend Until Smooth: Pulse a few times to break up the cottage cheese, then blend on high speed until the mixture is completely smooth and creamy, with no lumps. This may take a minute or two, depending on your blender/food processor. Scrape down the sides as needed.
- Incorporate Cocoa Powder: Add the unsweetened cocoa powder to the smooth mixture. Pulse a few times to begin incorporating, then blend again until the cocoa powder is fully mixed in and the ice cream base is a uniform chocolate color.
- Transfer to Freezer: Pour the ice cream mixture into a freezer-safe container with a lid.
- Freeze (and Stir if Possible): Place the container in the freezer for at least 4 hours, or preferably overnight, to allow the ice cream to fully freeze. For an even creamier texture and to help minimize ice crystal formation (though the cottage cheese base helps with this!), stir the mixture vigorously with a spoon every 30-40 minutes during the first 2-3 hours of freezing, if you remember.
- Scoop and Enjoy! Once frozen, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping and serving. Top with sugar-free chocolate chips or chopped peanuts, if desired.
Tips for Success:
- Full-Fat Dairy: Using full-fat cottage cheese and heavy cream will result in a richer, creamier ice cream.
- Sweetener Adjustment: Taste the mixture before freezing and adjust the amount of allulose (or other sweetener) to your preference, as flavors can mellow slightly when frozen.
- Blending Power: A high-speed blender will yield the smoothest results, especially if using large-curd cottage cheese.
- Preventing Icy Texture: While stirring helps, the high protein content from the cottage cheese naturally contributes to a smoother, less icy texture compared to traditional homemade ice cream without an ice cream maker
Recipe Analysis & Dietary Classification
This ice cream is a fantastic, guilt-free treat perfect for health-conscious individuals!
- High Protein: Yes, this recipe is very high in protein thanks to the cottage cheese. This makes it a much more satisfying and muscle-friendly dessert option.
- Low-Carb: Yes, this recipe is very low-carb. It uses a sugar-free sweetener (allulose), unsweetened cocoa powder, and natural peanut butter in moderation.
- Keto: Yes, this recipe is keto-friendly.
- Full-Fat Cottage Cheese & Heavy Cream: Excellent sources of keto-friendly fats and protein.
- Allulose: A fantastic keto-friendly sweetener that doesn’t spike blood sugar and has a clean taste. Other keto sweeteners like erythritol or xylitol also work.
- Unsweetened Cocoa Powder: Very low in carbs.
- Natural Peanut Butter (No Sugar Added): A good source of healthy fats and flavor for keto, used in moderation.
- Gluten-Free: Yes, this recipe is naturally gluten-free.