The viral high-protein frozen dessert: full-fat cottage cheese blended completely smooth with honey, peanut butter, and dark chocolate, then frozen into a scoopable, cheesecake-like ice cream. No machine, no eggs, no custard — over 20g of protein per serving and none of the graininess, as long as you use full-fat cottage cheese and a liquid sweetener.
15 min 285 kcal 4 serves Easy 💪High protein🇺🇸 USA
Ingredients
- 500 gcottage cheese
- 60 ghoney
- 60 gpeanut butter
- 5 mlvanilla extract
- 60 gdark chocolate
- 1 gsalt
Method
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01
Blend the cottage cheese alone: add 500 g of full-fat cottage cheese to a high-speed blender or food processor and blend for 2–3 minutes, scraping down the sides, until completely silky with no curds remaining. This step decides the texture — under-blended cottage cheese stays grainy once frozen.
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02
Add the honey, peanut butter, vanilla, and a pinch of salt. Blend for another minute until the mixture is glossy and thick, like soft pudding.
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03
Fold in the chopped dark chocolate by hand with a spatula so the pieces stay whole and give crunch in the finished ice cream.
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04
Transfer to a loaf pan or airtight container and spread level. Press a sheet of parchment directly onto the surface to limit ice crystals.
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05
Freeze for 4 to 6 hours until firm. For the creamiest result, stir with a fork every 30 minutes during the first 2 hours to mimic churning.
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06
Before serving, let the container sit at room temperature for 5 to 10 minutes so the ice cream softens enough to scoop cleanly.
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07
Scoop into bowls and serve straight away; return leftovers to the freezer immediately, as repeated thawing coarsens the texture.
