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Chocolate Peanut Butter Cottage Cheese Ice Cream



1 lb (16 oz) Cottage Cheese (I use Good Culture 2%)

3 pitted Medjool dates

¼ C Cocoa (100% organic)

¼ C Peanut Butter (100% organic PB)

1 tsp. Cinnamon


¼ C of HU Dark Chocolate Chips

¼ C Peanuts

Step 1: Add all of the ingredients to a blender or food processor and blend until smooth.

Step 2: Pour into a deep freezer container

Step 3: Sprinkle toppings on top.

Step 4: Freeze for 90 minutes. 

Step 5: Remove ice cream from the freezer and allow it to rest at room temp for about 10 minutes or until soft enough to scoop.

Step 6: Scoop the ice cream into a bowl and serve. Add more toppings if you want.

Step 7: Enjoy!

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