This high-protein peanut butter praline ice cream is sweet, salty, crunchy, and creamy, with rich peanut butter swirled through a crackly nut praline base that feels indulgent without being heavy.

high protein peanut butter praline ice cream sundae with chopped nuts and maple syrup drizzle

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Why this peanut butter praline ice cream works
"This might be my cottage cheese ice cream FAVE"
High-Protein Peanut Butter Praline Ice Cream
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You know I’ve been on a bit of a protein ice cream roll.

First came chocolate banana. Then blueberry swirl. Then pistachio. Add in a two-ingredient caramel sauce and suddenly I realized I was very far from done.

This peanut butter praline version might be my most dangerous one yet.

There’s something about the combination of rich peanut butter and crunchy praline that hits every craving at once. Sweet, salty, creamy, crunchy. It tastes like a guilty pleasure, but somehow isn’t one.

It’s also wildly easy to make, which is both a blessing and a warning.

Why this peanut butter praline ice cream works

Blending the cottage cheese gives you a smooth, creamy base that freezes up soft and scoopable, not icy or chalky.

The peanut butter adds richness without taking over. It stays in the background, making everything feel indulgent instead of heavy.

And the chopped roasted nuts are what keep it interesting. That little praline-style crunch breaks up the creaminess and gives you something different in every bite.

"This might be my cottage cheese ice cream FAVE"

I have tried a few of Chef Josh's ice creams - and they are all good, but this one might be the best. It tastes so sophisticated and riche with the praline twist. Highly recommend.

High-Protein Peanut Butter Praline Ice Cream

A creamy high-protein peanut butter ice cream with crunchy praline-style nuts, made with cottage cheese and naturally sweetened.

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Prep Time: 10

Freeze Time: 6

Servings:

Equipment

Blender or food processor

Ingredients

2 cups cottage cheese
½ cup maple syrup or honey
2 teaspoons vanilla extract
½ cup peanut butter or almond butter
½ cup chopped roasted peanuts and almonds

Instructions

Add the cottage cheese, maple syrup or honey, and vanilla to a blender or food processor. Blend until completely smooth.
Transfer the mixture to a freezer-safe container.
Swirl in the peanut butter and sprinkle over the chopped nuts, folding gently to create ribbons and pockets of crunch.
Freeze for 4 to 6 hours, until firm.
If frozen solid, let the ice cream sit at room temperature for 30 to 45 minutes before scooping.

Notes

For the creamiest texture, blend the base longer than you think you need to.
Use roasted nuts for deeper flavor and better crunch.
This keeps well in the freezer for up to one week, though it rarely lasts that long.