Cottage Cheese Peppermint Ice Cream (No Churn)
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Whip up my Peppermint Bark Cottage Cheese Ice Cream in just 2 hours, no ice cream maker needed! It’s gluten-free, naturally sweetened with maple syrup, and features almond flour brownies, all-natural candy canes, and organic chocolate chips. A creamy, healthier twist on a festive classic—perfect for holiday cravings!
Why You’ll Love This Peppermint Brownie Cottage Cheese Ice Cream Recipe
- Quick and Easy: Ready in just 2 hours without an ice cream maker, making it a perfect last-minute treat.
- Healthier Ingredients: Made with maple syrup, all-natural candy canes, and organic chocolate chips, avoiding refined sugars.
- Smooth Texture: The cottage cheese is blended to create a creamy, curd-free base that’s deliciously smooth.
- Festive and Fun: A perfect dessert for the holiday season, combining peppermint and brownie flavors in one irresistible bowl.
Ingredients & Substitutions
Here is everything you need to make the best-tasting peppermint bark cottage cheese ice cream:
Almond Butter: You can substitute almond butter with any nut or seed butter like peanut butter or sunflower seed butter.
Maple Syrup: Honey, agave syrup, or brown rice syrup can be used as a substitute for maple syrup.
Almond Flour: If you need a gluten-free alternative to almond flour, you can use oat flour, coconut flour, or a gluten-free all-purpose flour blend.
Coconut Sugar: You can use brown sugar, granulated sugar, or a sugar substitute like stevia.
Egg: To make it egg-free, you can use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water) or a commercial egg replacer.
Light Olive Oil: You can use melted coconut oil, vegetable oil, or any neutral oil as a replacement.
Apple Cider Vinegar: You can use white vinegar or lemon juice as a substitute for apple cider vinegar.
Cocoa Powder: Unsweetened cacao powder or carob powder can be used as an alternative to cocoa powder.
Cottage Cheese: Greek yogurt or a non-dairy yogurt (like almond or coconut yogurt) can replace cottage cheese for a non-dairy version while maintaining a higher protein content. You can use whole milk cottage cheese or low-fat, depending on your preference.
Maple Syrup: Honey, agave syrup, or any liquid sweetener of choice can replace maple syrup.
Peppermint Extract: Use peppermint essence or peppermint oil as a substitute for peppermint extract.
Mini Chocolate Chips: You can use regular chocolate chips, dark chocolate, chopped chocolate, or dairy-free chocolate chips for a vegan version.
Peppermint Candies: Crushed candy canes, peppermint chocolate, or mint candies can replace peppermint candies.
Vanilla Extract: You can use almond extract, hazelnut extract, or any other flavor extract for a unique twist.
How to Make My Peppermint Brownie Cottage Cheese Ice Cream Recipe
Step 1: Make the Brownie Bites
(These are optional. You can omit them or use store bought brownies or Oreo’s if you’re short on time.)
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square pan with parchment paper.
In a mixing bowl, combine the wet ingredients, including almond butter, maple syrup, oil, apple cider vinegar, and vanilla extract. Mix until well combined.
Add the egg and mix until fully incorporated.
Then add your dry ingredients, including almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, salt, and baking powder.
Mix until well combined.
Pour the brownie batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for about 28 minutes. Allow the brownies to cool completely. Then store them in the fridge until you’re ready to use them.
Step 2: Make the Cottage Cheese Ice Cream
In a blender, food processor, or immersion blender, combine cottage cheese, maple syrup, vanilla extract, peppermint extract, and a pinch of salt. Blend until you achieve a smooth texture.
Spread the ice cream in a shallow dish.
Step 3: Layer the Cottage Cheese Ice Cream
Smash and roll the entire brownie into a large ball. Break off bite-sized pieces and squeeze them in your hand before dropping them into the ice cream. You can choose to break half, 2/3 or all of the brownie into your ice cream. I typically use 2/3 of the brownie ball.
Place the peppermint candies in a zip-top bag and use a rolling pin to crush them. Sprinkle the crushed candies over the ice cream mixture.
Sprinkle 2 tablespoons of mini chocolate chips on top of the crushed candy.
With a spatula, gently turn the ice cream over to submerge the brownies and mix in the crushed candy and chocolate chips. If you stir it too vigorously, you risk breaking down the brownie bits into crumbs.
Cover the container and place it in the freezer for at least 2 hours or until the ice cream is firm.
When ready to serve, scoop the peppermint bark cottage cheese ice cream into bowls or cones and enjoy your homemade treat!
My Expert Recipe Notes
- Brownie Texture: The brownie chunks in this recipe are more cakelike to hold their shape in the ice cream. Adjust the baking time if you prefer a different texture. Less time will result in a gooey texture, while more time will yield an even firmer brownie.
- Candy Canes: If using candy canes as a topping or mix-in, be prepared for the candy to melt a bit when in contact with the ice cream. This can add a nice, crunchy texture. However, if you prefer a less melty texture, add them immediately before serving.
- Freezing Time: The ice cream should be frozen for at least 2 hours to achieve the desired consistency. If you take the ice cream out of the freezer after a longer length of time and it is too solid to scoop, then simply leave it out on the counter to thaw for about 10-15 minutes until it softens enough to scoop.
Delicious Cottage Cheese Ice Cream Serving Suggestions
- Topped with crushed candy canes: Add a crunchy, festive touch by sprinkling extra crushed candy canes on top.
- Served in a waffle cone: For that classic ice cream shop vibe, serve it in a gluten-free waffle cone for extra texture.
- Drizzled with chocolate sauce: Elevate the dessert by drizzling it with a rich, warm chocolate sauce.
- With a side of brownies: Pair with fudgy gluten-free brownies for an indulgent dessert combination that’s perfect for the holidays.
Frequently Asked Questions
Do you love homemade ice cream? Check out more of my homemade cottage cheese ice cream recipes:
Cottage Cheese Peppermint Ice Cream (No Churn)
Gluten-FreeIngredients
Brownie Bites:
- 3 tablespoons almond butter
- 3 tablespoons maple syrup
- 3 tablespoons oil (light olive oil is my fave)
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup almond flour
- 3 tablespoons cocoa powder
- 3 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
Cottage Cheese Ice Cream:
- 1-1/2 cups cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 2 tablespoons mini chocolate chips
- 12 peppermint candies (or 2 candy canes)
- pinch salt
Instructions
Gluten-Free Brownie Bites:
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square pan with parchment paper.In a mixing bowl, combine the wet ingredients, including almond butter, maple syrup, oil, apple cider vinegar, and vanilla extract. Mix until well combined. Add the egg and mix until fully incorporated.Then add your dry ingredients, including almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, salt, and baking powder. Mix until well combined. Pour the brownie batter into the prepared baking dish and spread it evenly.Bake in the preheated oven for about 28 minutes. Allow the brownies to cool completely. Then store them in the fridge until you're ready to use them.
Cottage Cheese Ice Cream:
- In a blender, food processor, or immersion blender, combine cottage cheese, maple syrup, vanilla extract, peppermint extract, and a pinch of salt. Blend until you achieve a smooth texture.Spread the ice cream in a shallow dish.
- Smash and roll the entire brownie into a large ball. Break off bite-sized pieces and squeeze them in your hand before dropping them into the ice cream. You can choose to break half, 2/3 or all of the brownie into your ice cream. I typically use 2/3 of the brownie ball.Place the peppermint candies in a zip-top bag and use a rolling pin to crush them. Sprinkle the crushed candies over the ice cream mixture.Sprinkle 2 tablespoons of mini chocolate chips on top of the crushed candy.With a spatula, gently turn the ice cream over to submerge the brownies and mix in the crushed candy and chocolate chips. If you stir it too vigorously, you risk breaking down the brownie bits into crumbs.Cover the container and place it in the freezer for at least 2 hours or until the ice cream is firm.When ready to serve, scoop the peppermint bark cottage cheese ice cream into bowls or cones and enjoy your homemade treat!
Video
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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I hope you love this recipe as much as I do!! Please let me know how it turns out 🙂