if you’re looking for a ridiculously creamy, protein-packed ice cream that tastes like peanut butter bliss, this high-protein peanut butter cottage cheese ice cream is about to change your life!!
it’s thick, rich, naturally sweetened with dates, and packed with over 27g of protein per serving!
plus, you can make it in the ninja creami or with a simple no-churn method—no ice cream maker required.
taste & texture – pure peanut butter perfection
this ice cream is a peanut butter lover’s dream.
the cottage cheese base makes it incredibly creamy and thick, while the peanut butter adds a deep, nutty richness.
the dates bring a natural caramel-like sweetness, and the cinnamon adds just a little warmth. the best part?
no chalky protein powder texture—just smooth, scoopable ice cream that’s actually good for you.
incredible macros – high-protein & naturally sweetened
this ice cream isn’t just dessert—it’s practically a protein shake in frozen form. here’s the breakdown per serving:
- protein: ~27.5g
- carbs: ~48.25g
- fats: ~9.35g
- calories: ~369
most store-bought ice creams don’t even come close to these protein numbers, and there’s no refined sugar—just naturally sweet medjool dates.
how to make high-protein peanut butter ice cream
ninja creami method (best for ultra-creamy results)
- blend all ingredients until completely smooth.
- pour into a ninja creami pint container and freeze for at least 8 hours.
- once frozen, insert into the ninja creami and run the lite ice cream or sorbet cycle.
- if needed, respin once with a splash of soy milk for an even creamier texture.
no-churn method (simple & easy)
- blend all ingredients until smooth.
- pour into a freezer-safe container and freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours to reduce iciness.
- let sit at room temperature for 5-10 minutes before scooping.
vegan high-protein option
want to make this dairy-free but still keep the high protein? swap the cottage cheese for dairy-free greek yogurt! look for a high-protein option like:
- kite hill greek-style yogurt
- silk unsweetened greek yogurt
- siggi’s plant-based yogurt
this vegan version keeps the ice cream thick, creamy, and packed with protein without using whey or dairy.
mix-in & flavor options
- chocolate peanut butter swirl: mix in melted dark chocolate or vegan chocolate chips.
- crunchy texture: add crushed peanuts or granola on top.
- salted caramel peanut butter: drizzle with date caramel (blend dates + water + vanilla).
- banana peanut butter: blend in 1/2 a frozen banana for a pb banana ice cream.
storage tips
store your ice cream in an airtight container in the freezer for up to 1 month. for best texture, let it thaw for a few minutes before scooping!
ready to try this creamy, high-protein peanut butter ice cream?
this recipe is proof that healthy and delicious can go hand in hand.
whether you make it in the ninja creami or the no-churn method, it’s a game-changer for any peanut butter fan.
high protein, naturally sweetened, and so easy to make—what’s not to love?
High-Protein Cottage Cheese Peanut Butter Date Ice Cream
calories: ~369 kcal
protein: ~27.5g
carbs: ~48.25g
fats: ~9.35g
Ingredients
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ingredients (makes 2 servings):
1/3 cup peanut butter protein (used truvani brand) you can also use vanilla and add more peanut butter for flavor
1 cup low-fat cottage cheese
1 tbsp peanut butter
4 large medjool dates, pitted
1 tsp cinnamon
1 tsp vanilla extract
2/3 cup dairy-free soy milk (plain, unsweetened)
Directions
- add all ingredients to a high-speed blender or food processor.
- blend until completely smooth and creamy, scraping down the sides as needed.
- pour the mixture into a freezer-safe container and freeze for at least 4-6 hours or until firm.
- let sit at room temperature for a few minutes before scooping.
- enjoy as is or top with extra peanut butter, cinnamon, or crushed nuts!
