High-Protein Peanut Butter Praline Ice Cream
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.
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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.
Recipe
High-Protein Peanut Butter Praline Ice Cream
Ingredients
Equipment
Method
- 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.
Nutrition
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I made this ice cream and it is delicious but I'm having a problem with it getting icy. I take it out of the freeze about 30-45 minutes before serving What am I doing wrong?
If you leave it overnight and pull it the day after, it might get a little frosty. :/ That's just the nature of this recipe. If the frostiness is a bother, you can add more sugar (sugar doesn't freeze, so it keeps the iciness to a minimum).