This creamy peanut butter cottage cheese ice cream is low carb, high protein, low sugar and keto-friendly. It only needs 3 ingredients and doesn’t require an ice cream maker. The ice cream comes out creamy and rich and you don’t taste the cottage cheese.
Peanut butter ice cream in a bowl with a peanut butter drizzle

While I really enjoy making recipes with cottage cheese, I have not been a fan of cottage cheese ice cream until now. The peanut butter adds a rich flavor and extra creamy texture and is also strong enough to mask the cottage cheese flavor. This ice cream is also so easy to make. Add all the ingredients to a blender, blend, freeze and then it’s ready to eat.

Ingredients

  • Cottage cheese
  • Peanut butter
  • Low carb syrup

Cottage cheese: This recipe uses high protein 4% cottage cheese. Avoid using lowfat cottage cheese which will make the ice cream icy.

Peanut butter: The ice cream is made with unsweetened natural peanut butter with no added oils.

Low carb syrup: I used an allulose monkfruit blend liquid sweetener. I recommend using an allulose based sweetener for this ice cream as some other liquid sweeteners may crystallize when frozen.

How to Make Cottage Cheese Peanut Butter Ice Cream

  • Add all the ingredients to a blender and blend until smooth.
  • Pour the mixture into a loaf pan. Freeze until solid.Ingredients mixed in a blender and then poured into a loaf pan
  • Let the ice cream soften a few minutes at room temperature before scooping.

Scooping out peanut butter ice cream from a loaf pan

Texture

This ice cream has a creamy texture and rich peanut butter flavor. I find the sweetness to be just right but you can also reduce or increase the sweetness to suit your personal preference.
Ice cream in a bowl with a peanut butter drizzle

Expert Tips

  • This recipe makes about 4 1/2 cups of ice cream. You can halve the recipe if you don’t need as much.
  • You can use regular honey or maple syrup if you don’t need the ice cream to be low sugar.
  • I recommend tasting the ice cream batter and adjusting the sweetness as needed before freezing.

More Keto Cottage Cheese Dessert Recipes

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3 Ingredient Keto Cottage Cheese Peanut Butter Ice Cream

Creamy, dreamy, and packed with protein—this peanut butter cottage cheese ice cream is a delicious healthier ice cream. No churning, no fuss—just blend, freeze and scoop.
Servings: 9 servings
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients

  • 3 cups (670g) 4% high protein cottage cheese
  • 2/3 cup (160g) natural peanut butter, no sugar or oil added
  • 3/4 cup (6fl oz/177ml) allulose syrup

Instructions
 

  • In a blender, combine the cottage cheese, peanut butter, and syrup. Blend until smooth, scraping down the sides of the machine as needed. Taste and add more syrup as needed. Blend again if you add more syrup.
  • Pour the mixture into a 9 x 5 inch loaf pan. Cover the surface with plastic wrap or other covering. Place into the freezer and freeze for about 4 hours (or overnight) until firm. Allow the ice cream to soften a little at room temperature before scooping. Store any uneaten ice cream in an airtight container in the freezer.

Notes

  • This recipe makes about 4 1/2 cups of ice cream. Assuming 1/2 cup servings, it will yield about 9 servings.
  • Make sure to use 4% cottage cheese. Low fat cottage cheese will make the ice cream icy. I used Amazon Grocery brand.*
  • I used allulose syrup.* 
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Slightly adapted from Sugar-Free Mom.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose.
Serving: 1serving, Calories: 178kcal, Carbohydrates: 27g, Protein: 13g, Fat: 12g, Saturated Fat: 3g, Sodium: 295mg, Fiber: 2g, Sugar: 3g, carbs from allulose: 20g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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