Blender Chocolate Peanut Butter Ice Cream


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


  • 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
  • 1/21 cup peanut butter


  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