Protein-Packed Chocolate-Peanut Butter Cottage Cheese Ice Cream

 Ingredients

1 cup (240 ml) heavy whipping cream

1 pound (454 g) whole cottage cheese (2 cups)

1/2 cup plus 2 tbsp Dutch-processed cocoa powder (1 3/8 ounces; 40 g)

1 3/4 cup (180 ml) pure maple syrup

1 tsp (5 ml) vanilla extract (optional)

1/4 cup creamy peanut butter (2 1/4 ounces; 66 g)

 

Preparations

In a food processor or blender, process heavy cream, stopping and scraping down sides as needed for even blending, until thickened and soft peaks form, 30 to 60 seconds. Transfer whipped cream to a medium bowl. Do not wipe processor clean.

In now-empty food processor or blender, place cottage cheese, cocoa powder, maple syrup, and vanilla (if using) and process until smooth, stopping to scrape down sides as needed, about 2 minutes. Add whipped cream and pulse until just fully incorporated, about 5 (1-second) pulses. Transfer to a 9- x 5-inch loaf pan. 

 In a small microwave-safe bowl, microwave peanut butter on high until loosened, about 30 seconds; dollop warmed peanut butter over cottage cheese mixture in loaf pan, then use a butter knife or offset spatula to swirl peanut butter into cottage cheese mixture. 

Press plastic wrap flush against surface and freeze until firm, at least 6 hours. Let sit at room temperature for 15 minutes before scooping.  

 

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