My banana cottage cheese ice cream with peanut butter and chocolate is the perfect guilt-free treat – low in calories, high in protein, and absolutely delicious!
Looking for a healthy, high-protein treat that tastes like dessert but fuels like a snack? This banana cottage cheese ice cream is light, creamy, naturally sweet, and made in just a few minutes – no ice cream maker needed!
This frozen treat combines creamy cottage cheese with ripe banana, a hint of honey, and dreamy toppings like dark chocolate and peanut butter. Perfect for warm summer days, whenever you’re craving an ice cream that comes without the guilt.
Why You’ll Love This Recipe
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Ingredients
See recipe card for measurements.
- Cottage Cheese: Use full-fat for best creaminess.
- Banana: Adds natural sweetness and lots of flavor to the ice cream! I find the texture turns out even better if you slice and freeze the banana the day before. But if you’re craving a quick ice cream fix, a fresh banana works too.
- Honey: A little goes a long way. Substitute with maple syrup if needed.
- Lemon Juice: Adds freshness and a subtle contrast to the sweetness – perfect for balancing the flavors. Feel free to substitute with lemon juice.
- Vanilla Extract (Optional): Who doesn’t love a hint of vanilla in their ice cream?
- Toppings: Melted dark chocolate, chocolate chips, and a bit of peanut butter.
Variations
- Berry Twist: Swap the banana for frozen strawberries or raspberries and add extra honey for sweetness.
- Chocolate Version: Add cocoa powder or chocolate protein powder for chocolate cottage cheese ice cream.
- Crunchy Add-Ons: Top with chopped nuts, granola, or crushed cookies for texture.
Visual Step-by-Step Instructions
01
Step 1
Slice the banana and freeze overnight. This gives the ice cream a creamier texture.
02
Step 2
Add frozen banana slices, cottage cheese, honey, lemon juice, and vanilla extract to a high-speed blender. Blend until smooth.
03
Step 3
Pour the mixture into a container and smooth the top.
04
Step 4
Drizzle with peanut butter, melted chocolate, and sprinkle with some additional chocolate chips. Freeze for at least 3 hours.
Tips for Success
- Blender: Depending on your device (I use a Nutribullet), you may need to shake and re-blend the mixture a few times – especially because of the frozen banana and the relatively small quantity. That’s why it’s important to freeze the banana in slices! It makes blending so much easier – much better than tossing a whole frozen banana into the blender.
- Creaminess: Due to the lower fat content, this cottage cheese ice cream turns out a bit icier and not quite as creamy as traditional ice cream. The already frozen banana helps with texture, but still, let the ice cream sit at room temperature for at least 30 minutes before scooping to improve the texture.
- Ice Cream Maker or Ninja Creami: If you have one – perfect! Just prepare the mixture in it and fold in the toppings at the end. I don’t have a Ninja Creami myself, but I’ve read that it makes the cottage cheese ice cream much creamier.
More Treats with Cottage Cheese
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📖 Recipe
Banana Cottage Cheese Ice Cream (High-Protein)
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Ice Cream
- 1 banana
- 1 cup cottage cheese, 4%
- ½ tablespoon honey
- ½ tablespoon lemon juice
- 1 teaspoon vanilla extract
Toppings
- 1 tablespoon peanut butter
- a few chocolate chips
- 1 tablespoon melted chocolate chips
Instructions
- Slice the banana and freeze overnight. This gives the ice cream a creamier texture.
- Add frozen banana slices, cottage cheese, honey, lemon juice, and vanilla extract to a high-speed blender. Blend until smooth. Feel free to add a little more honey if you like it sweeter. → You may need to scrape down the sides or shake the blender between blends depending on the power of your machine.
- Pour the mixture into a container and smooth the top.
- Drizzle with peanut butter, melted chocolate, and sprinkle with some additional chocolate chips.
- Freeze for at least 3 hours.
- If the cottage cheese ice cream is fully frozen, let it sit at room temperature for about 30 minutes before serving so it softens and isn't too icy.
Notes
- Cottage Cheese: Use full-fat for best creaminess.
- Texture: Since this recipe doesn’t use an ice cream maker and contains relatively little fat, the texture can be a bit icy. The frozen banana helps counteract that, but it’s still important to let the ice cream sit at room temperature for a while before serving. If you own a Ninja Creami or an ice cream maker – even better! Just prepare the base in it and fold in the toppings afterward for extra creaminess.
Equipment
Nutrition
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