Chocolate Peanut Butter Swirl Cottage Cheese Ice Cream
Chocolate Peanut Butter Swirl Cottage Cheese Ice Cream is a no-churn recipe that blends cottage cheese, maple syrup, cocoa powder, and vanilla for a creamy base. Swirled with natural peanut butter and topped with mini chocolate chips and chopped peanuts, this healthier take on ice cream offers rich flavor without all the sugar of traditional ice cream.
Some nights, I just want something cold, chocolatey, and a little extra — without the sugar crash or dragging out an ice cream maker. This Chocolate Peanut Butter Cottage Cheese Ice Cream has become my go-to when I’m craving a rich, creamy dessert that still feels good in my body. It’s packed with protein from cottage cheese (I love using Daisy brand), naturally sweetened with maple syrup, and swirled with cocoa and peanut butter — basically all the best things in one scoop.
This was actually my first cottage cheese ice cream experiment and the start of a sweet-filled friendship I’ll forever cherish. I still get excited every time I make it, knowing it’s such a fun, feel-good treat.
You just toss everything in a blender and freeze — that’s it. No churn, no fancy gadgets, no weird icy texture. Just a creamy, dreamy scoop that tastes way more decadent than it really is. And those little bits of chopped peanuts and mini chocolate chips? So satisfying and fun in every bite.
Why You’ll Love This Chocolate Peanut Butter Swirl Cottage Cheese Ice Cream
- No Ice Cream Maker Needed: Enjoy creamy, rich ice cream without any special equipment—just your blender or food processor.
- Lower Sugar: This recipe uses far less sugar than traditional ice cream, giving you a sweet treat without the sugar overload.
- Chocolate & Peanut Butter Combo: The classic pairing of cocoa and peanut butter makes every bite satisfying and delicious.
- Extra Protein: The cottage cheese adds a protein boost, making this treat both creamy and satisfying.
Ingredients & Substitutions
Cottage Cheese: Substitute an equal amount of plain Greek yogurt for a creamier texture. For a dairy-free option, blend silken tofu until smooth and use it as a base.
Maple Syrup: Replace maple syrup with an equal amount of honey, or agave nectar for a different natural sweetener.
Cocoa Powder: If you have cacao powder, you can use it as a substitute for cocoa powder. For a caffeine-free alternative, use carob powder.
Natural Unsweetened Creamy Peanut Butter: Swap peanut butter for almond butter if you prefer or have allergies. Use sunflower seed butter for a nut-free version.
Vanilla Extract: If you have vanilla bean paste, use it for a richer vanilla flavor. Substitute vanilla extract with vanilla powder, using a smaller amount due to its concentrated flavor.
Chopped Peanuts: Swap peanuts with chopped almonds for a different nutty crunch. Use chopped sunflower seeds for a nut-free option.
Enjoy Life Semi-Sweet Mini Chocolate Chips: If you need dairy-free options, choose chocolate chips labeled as vegan or dairy-free. For a less sweet and more intense chocolate flavor, use cacao nibs instead of chocolate chips.
How to Make Chocolate Peanut Butter Cottage Cheese Ice Cream
Step 1. Combine all the Ingredients
Combine the cottage cheese, maple syrup, cocoa powder, vanilla extract, 1 tablespoon of peanut butter, and salt in a food processor or blender. Mix at high speed until it’s smooth and creamy.
Step 2. Pour and Drizzle
Pour the ice cream into a shallow dish or pan. This will allow the ice cream to cool and thaw more quickly.
Warm the remaining 3 tablespoons of peanut butter on the stove or microwave until it is runny. Then, drizzle the peanut butter over the ice cream. .
Step 3. Sprinkle and Swirl
Sprinkle the mini chocolate chips and chopped peanuts on top of the ice cream. Using a spoon, swirl all the ingredients together in small circles.
Step 4. Freeze & Enjoy
Place the ice cream in the freezer for at least two hours or until it is firm. Then remove the ice cream and enjoy! If it is too hard to scoop, allow it to cool on the counter for 10-15 minutes until slightly thawed.
My Expert Recipe Tips
Sweetness: Taste the ice cream mixture before you pour it into the container for sweetness. Add more maple syrup if you would like it to taste sweeter.
Thawing: If the ice cream becomes too firm in the freezer, let it sit in the refrigerator for 15-20 minutes or out on your counter for 10 minutes before serving. This will help soften it slightly and make scooping easier.
Delicious Serving Suggestions
- Served on top of a brownie: You can take this peanut butter chocolate ice cream to a new divine level by eating it on top of my Gluten-Free Chewy Brownies. The natural sweetness reveals all the subtle flavors typically suffocated by too much white sugar in ice cream and brownies. Seriously, this made it to my TOP 10 list of MOST DELICIOUS DESSERTS.
- As a Classic Ice Cream Dessert: Serve this in bowls with a drizzle of extra melted peanut butter for a real treat.
- Topped with Fresh Fruit: Add sliced bananas or strawberries for a refreshing and colorful touch.
- In Ice Cream Cones: Scoop into gluten-free cones for a fun, handheld snack.
- As a Sundae Base: Top with whipped cream, more mini chocolate chips, and chopped peanuts for a sundae experience.
- Paired with Cookies: Serve alongside gluten-free chocolate chip cookies for a satisfying dessert duo.
- With Extra Swirls: Drizzle additional melted peanut butter or chocolate sauce for even more flavor.
- As a Milkshake: Blend with a little extra milk for a quick and creamy milkshake.
This recipe is a great example of how a small swap can help you ditch processed ingredients and take back control in the kitchen. If you’d like more ideas like this, I think you’ll love my Free 6-Week Gentle Reset for weekly recipes and easy, feel-good food wins.
And if you’re ready for ongoing support, my Gentle Foodie Life Membership is here to help you thrive with weekly meal plans, eBooks, and calm kitchen confidence.
Frequently Asked Questions
Do you love homemade ice cream? Check out more of my easy cottage cheese ice cream recipes:
- Gluten-Free Blueberry Pie Cottage Cheese Ice Cream
- Mint Chocolate Chip Cottage Cheese Ice Cream
- Funfetti Birthday Cake Cottage Cheese Ice Cream
- Cottage Cheese Cherry Garcia Ice Cream
- Chocolate Chip Cookie Dough Cottage Cheese Ice Cream
- Peppermint Bark Cottage Cheese Ice Cream
- Homemade Pumpkin Cheesecake Cottage Cheese Ice Cream
- Peach Pie Cottage Cheese Ice Cream
- Strawberry Cheesecake Cottage Cheese Ice Cream
- Chocolate Peanut Butter Cottage Cheese Ice Cream Bars
Chocolate Peanut Butter Cottage Cheese Ice Cream
Ingredients
- 1-1/2 cups cottage cheese (Daisy brand is my fave)
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- 1/4 cup natural unsweetened creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons chopped peanuts
- 2 tablespoons Enjoy Life Semi-Sweet Mini Chocolate Chips
Instructions
- Combine the cottage cheese, maple syrup, cocoa powder, vanilla extract, 1 tablespoon of peanut butter, and salt in a food processor or blender. Mix at high speed until it's smooth and creamy.
- Warm the remaining 3 tablespoons of peanut butter on the stove or microwave until it is runny. Then, drizzle the peanut butter over the ice cream.Â
- Sprinkle the mini chocolate chips and chopped peanuts on top of the ice cream. Using a spoon, swirl all the ingredients together in small circles.
- Place the ice cream in the freezer for at least two hours or until it is firm. Then remove the ice cream and enjoy! If it is too hard to scoop, allow it to cool on the counter for 10-15 minutes until slightly thawed.
Video
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Responses
My God, I’m sooo impressed with this ice cream! Thank you very much for sharing the recipe.
I am addicted to buying the chocolate peanut butter ice cream from that famous little container brand. I decided to try your recipe and cannot believe how amazing it is..It is so creamy and delicious! It blew my mind.
Thank you againHi Andrezza! Thank you so much for sharing this with me!!! I’m so glad you love this ice cream as much as I do 🙂
This worked exactly as written, thanks! So good!!! I used date sugar!! Turned out amazing!!! Saw this on YouTube!
I hope you enjoy this recipe as much as I do! Don’t forget to taste it before freezing to adjust the sweetness level to your liking. You can always add a little more maple syrup if needed.
If make with a sugar substitute like Allulose, Stevia, Monkfruit and so on. This will bring down the Carbs.
Really liked this recipe! I could make mine keto using an Allulose syrup and 100% cacao choc chips! Followed the recipe and simply mixed it every 30 min after putting it in the freezer to avoid crystals to form, and it reached a really nice creamy consistency without it being icy!! Helps to let it sit in the counter for a bit after taking it out of the freezer, before scooping!
Hi Alessia! I’m so glad you liked this recipe! And thank you for sharing your suggestions for stirring it periodically to make it creamier 🙂
Leave a Reply