Chocolate Swirled Peanut Butter Cottage Cheese Ice Cream

This creamy, high-protein ice cream is sweet, peanut buttery, and dotted with melty dark chocolate in every scoop.

Ingredients

• 2 cups (450 g) full-fat cottage cheese
• 3 tbsp (45 ml) honey
• 2 tbsp (32 g) peanut butter
• 2 tbsp (30 g) Greek yogurt, optional
• 3 tbsp (30 g) dark chocolate chips

Instructions

1. Add the cottage cheese, honey, peanut butter, and Greek yogurt if using to a blender or food processor.
2. Blend for 1 to 2 minutes until completely smooth, thick, and creamy, scraping down the sides as needed.
3. Fold in the dark chocolate chips, leaving a few visible on top for a chocolate-swirled look.
4. Transfer the mixture to a freezer-safe dish and smooth the top.
5. Freeze for 2 to 4 hours, or until firm but still scoopable.
6. Let it sit at room temperature for 5 to 10 minutes before scooping and serving.

Tip: For the smoothest texture, blend thoroughly and cover the surface of the mixture with parchment or plastic wrap before freezing to reduce ice crystals.