Blender Chocolate Peanut Butter Ice Cream

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Blender Chocolate Peanut Butter Ice Cream

This takes only minutes to prepare, requires zero eggs, and no fancy ice cream machine. You can’t beat this icy cold, creamy, and protein-packed treat. It’s delicious and so super simple.

Prep: 15 minutes

Freezer: 2 hours

Serves 8

Ingredients

  • 2x 500g containers cottage cheese
  • 3/4 cup cocoa powder
  • 1/2 cup maple syrup or honey, use more to taste
  • 1 tablespoon vanilla extract
  • 2 teaspoons instant coffee (optional)
  • flakey salt
  • 1/2–1 cup peanut butter

Method

  1. In a blender, combine the cottage cheese, cocoa powder, maple/honey, vanilla, coffee powder (if using), and a pinch of sea salt. Blend until completely smooth. It’s going to be the consistency of a melted chocolate milkshake.
  2. Drizzle in 1/2 cup of the peanut butter, pulse to swirl, don’t fully combine. Then, pour the ice cream into a 22cm x 13cm loaf pan, drizzle over the remaining peanut butter as desired. Use a knife to swirl it through the ice cream.
  3. Freeze for 2 hours, or until ready to enjoy. Let the ice cream sit at room temperature for 10-15 minutes, then scoop and enjoy!

Recipe by Half Baked Harvest