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.

Course Dessert

Cuisine American

Keyword cottage cheese ice cream, healthy ice cream recipe, high-protein ice cream, homemade protein ice cream, no churn protein ice cream, peanut butter dessert, peanut butter protein ice cream

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.