Cottage Cheese Peppermint Ice Cream (No Churn)

Preheat your oven to 350°F (175°C). Grease or line an 8x8-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.

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!

Did you make this recipe?Please let me know in the comments below how it turned out :)