Cottage Cheese Ice Cream with Peanut Butter & Chocolate Chips - Steph’s Stove
Cottage Cheese Ice Cream with Peanut Butter & Chocolate Chips - Steph’s Stove is a easy American recipe that serves 4. 270 calories per serving. Recipe by Steph’s Stove by Stephanie Thomas on YouTube.
Prep: 12 min | Cook: 4 hrs | Total: 4 hrs 22 min
Cost: $6.73 total, $1.68 per serving
Ingredients
- 16 oz Cottage Cheese (full‑fat (4% milkfat) for creaminess)
- 0.25 cup Honey (natural sweetener; can adjust to taste)
- 2 Tbsp Peanut Butter (creamy, any brand)
- 1 Tbsp Chocolate Chips (semi‑sweet; sugar‑free chips can be used)
- 2 Tbsp Dry Roasted Salted Peanuts (adds crunch; roughly a handful)
Instructions
Gather Ingredients and Equipment
Collect cottage cheese, honey, peanut butter, chocolate chips, and peanuts, and set out a food processor, measuring cup, spoon, spatula, and a freezer‑safe container.
Time: PT2M
Measure Honey
Lightly spray a measuring cup with cooking spray, then pour ¼ cup (4 Tbsp) of honey into it.
Time: PT2M
Add Cottage Cheese
Place the 16 oz container of cottage cheese into the food processor.
Time: PT1M
Add Sweetener and Flavors
Add the measured honey, 2 Tbsp of creamy peanut butter, 1 Tbsp of chocolate chips, and a handful of dry‑roasted salted peanuts to the processor.
Time: PT2M
Blend Until Smooth
Pulse the processor for about 45 seconds, scraping down the sides, until the mixture is fluffy and well‑combined.
Time: PT1M
Transfer to Container
Scrape the mixture into a freezer‑safe container, smooth the top with a spatula, and seal the lid tightly.
Time: PT2M
Freeze
Place the container in the freezer for 3½–4 hours, or until firm.
Time: PT4H
Soften Before Serving
Remove the container from the freezer and let it sit at room temperature for 3–4 minutes to soften for easy scooping.
Time: PT5M
Serve
Scoop the ice cream with an ice‑cream scoop and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 270
- Protein
- 10g
- Carbohydrates
- 25g
- Fat
- 12g
- Fiber
- 2g
Dietary info: High Protein, Gluten-Free, Vegetarian
Allergens: Milk, Peanuts, Honey
Ingredient Substitutions
- Instead of Cottage Cheese: Full‑fat Greek yogurt, Ricotta cheese
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Peanut Butter: Almond butter, Cashew butter
- Instead of Chocolate Chips: Chopped chocolate, Cacao nibs
- Instead of Dry Roasted Salted Peanuts: Roasted almonds, Chopped peanuts
Equipment Needed
- Food Processor
- Measuring Cup
- Spoon
- Rubber Spatula
- Freezer‑Safe Container with Locking Lid
- Ice Cream Scoop (optional)
- Cooking Spray Bottle (optional)
Critical Steps — Do Not Skip
- Blend until smooth
- Freeze for 3½–4 hours
- Let soften before scooping
Chef Tips from the Video
- Full‑fat cottage cheese gives the richest texture.
- Spraying the measuring cup makes honey pour cleanly.
- A quick 3‑minute room‑temp rest makes scooping effortless.
- Add a pinch of sea salt to enhance the chocolate flavor.
- Use a lock‑and‑lock container to prevent freezer burn.
Troubleshooting
Ice cream is icy or grainy.
Blend longer to fully incorporate the cottage cheese and ensure the mixture is completely smooth before freezing.
Ice cream is too sweet.
Reduce the honey to 2 Tbsp or use a sugar‑free sweetener such as stevia.
Storage
Refrigerator: Keep sealed in the container for up to 5 days.
Freezer: Can be stored frozen for up to 1 month.
Room temperature: Do not store at room temperature; it will melt.
Make-Ahead Tips
- Make the ice cream a day ahead and keep frozen until ready to serve.
- Substitute sugar‑free chocolate chips for a lower‑sugar version.
- Blend an extra ¼ cup of cottage cheese before freezing for extra creaminess.
Frequently Asked Questions
What is the cultural significance and history of cottage cheese ice cream in American cuisine?
Cottage cheese has long been used in American home cooking as a low‑fat, protein‑rich ingredient, especially in the health‑conscious movements of the 1970s and 80s. Incorporating it into ice cream became popular among fitness enthusiasts looking for a creamy treat without the heavy cream, merging classic dairy traditions with modern protein‑boosting trends.
How did high‑protein ice cream become popular in the United States during summer?
As summer heat drives demand for cold desserts, fitness‑focused consumers sought ways to enjoy ice cream without sacrificing protein goals. Brands and home cooks began adding whey, Greek yogurt, or cottage cheese to create “high‑protein ice cream,” turning a guilty pleasure into a post‑workout snack.
What traditional American ice cream flavors are similar to peanut butter chocolate, and how does this recipe compare?
Peanut butter chocolate is reminiscent of classic “Peanut Butter Cup” and “Chocolate Peanut Butter” flavors that have been sold in grocery stores for decades. This recipe swaps heavy cream for cottage cheese, boosting protein while keeping the familiar rich, nutty taste.
What occasions or celebrations is peanut butter chocolate ice cream traditionally enjoyed in the United States?
While not tied to a specific holiday, peanut butter chocolate ice cream is a popular treat at summer barbecues, family picnics, and post‑workout gatherings. Its indulgent flavor makes it a crowd‑pleaser for birthday parties and casual get‑togethers.
What are the authentic traditional ingredients for peanut butter chocolate ice cream versus acceptable substitutes?
Traditional ingredients include heavy cream, whole milk, sugar, peanut butter, and chocolate chips. In this high‑protein version, cottage cheese replaces the dairy base, honey replaces refined sugar, and any smooth nut butter can stand in for peanut butter. Sugar‑free chocolate chips or chopped dark chocolate are acceptable swaps for the chips.
What are the most common mistakes to avoid when making this peanut butter chocolate cottage cheese ice cream?
Common pitfalls include under‑blending, which leaves a grainy texture, and over‑sweetening with too much honey. Also, disturbing the mixture while it freezes can create ice crystals, so keep the container undisturbed for the full freezing time.
Why does this recipe use cottage cheese instead of heavy cream for creaminess?
Cottage cheese provides a high amount of protein and a naturally creamy mouthfeel when blended, while using far less saturated fat than heavy cream. The blending process breaks down the curds, creating a smooth texture that mimics traditional ice cream without the extra calories.
Can I make this ice cream ahead of time and how should I store it?
Yes, the ice cream can be prepared a day or two in advance. Keep it sealed in its freezer‑safe container and store it in the freezer. When ready to serve, let it sit at room temperature for 3–4 minutes for easy scooping.
What does the YouTube channel Steph’s Stove by Stephanie Thomas specialize in?
The YouTube channel Steph’s Stove by Stephanie Thomas focuses on quick, approachable home‑cooking recipes that emphasize flavor, nutrition, and seasonal ingredients. Stephanie often shares protein‑boosted meals, family‑friendly dishes, and practical kitchen hacks.
How does the YouTube channel Steph’s Stove by Stephanie Thomas’s approach to healthy dessert recipes differ from other cooking channels?
Steph’s Stove highlights the use of everyday pantry staples—like cottage cheese, Greek yogurt, and natural sweeteners—to create desserts that are both indulgent and nutrient‑dense. Unlike many channels that rely on heavy creams and refined sugars, Stephanie prioritizes protein content and simple, no‑churn techniques.
Last updated: August 31, 2026
