Peanut Butter Oreo Cottage Cheese Ice Cream
Turn a tub of protein-packed cottage cheese into a decadently creamy peanut butter Oreo ice cream right inside its own container with just a few minutes of blending.
Equipment
- Blender
- Freezer
Ingredients
- 16 oz cottage cheese full fat will make for a creamier ice cream, lower fat works too (I usually use 2% or 4%)
- 3 tbsp peanut butter
- ¼ cup honey
- 1 tsp vanilla bean paste
- 3 Oreos crushed
Instructions
- Empty the entire container of cottage cheese into your blender. Add the peanut butter, honey, and vanilla bean paste to the pitcher. Blend the mixture on high speed until the texture is entirely smooth, creamy, and free of any visible curds.
- Carefully pour the smooth peanut butter mixture back into the original empty cottage cheese container. Drop in the crushed Oreo pieces and use a spoon to gently fold them throughout the cream so they are evenly distributed.
- Place the lid back onto the container and transfer it directly to the freezer. Allow the ice cream to freeze for 4 to 5 hours.
- When you are ready to serve, remove the container from the freezer and let it sit out at room temperature for 15 to 20 minutes to soften up. Give it a brief stir to bring back that luscious, scoopable texture, portion out into 4 servings, and enjoy.
Nutrition
Calories: 264kcalCarbohydrates: 30gProtein: 17gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 5mgSodium: 548mgPotassium: 197mgFiber: 1gSugar: 26gVitamin A: 47IUVitamin C: 0.1mgCalcium: 78mgIron: 2mg
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