This high protein peanut butter cup ice cream is only four ingredients and packs 23 grams of protein per serving. It tastes like a Reese’s cup decided to become a health food – and it’s about time . I make it on a Sunday and it’s gone by Tuesday — sometimes Monday if the boys find it first. Take my advice and hide it if you want it for yourself. The best part is you don’t need a Ninja CREAMi to make it.
The cottage cheese base is doing the heavy lifting here. When you blend it completely smooth, it loses the texture entirely and becomes the creamiest frozen base you’ve ever had (and thankfully you can’t taste it AT ALL). If you’ve been skeptical about cottage cheese desserts, this is the one that will change your mind.
High Protein Peanut Butter Cup Ice Cream
23g protein per serving
5 minutes to make
4 ingredients
Makes 2 servings
Ingredients
224g (1 cup) fat free cottage cheese
36g (6 tbsp) powdered peanut butter
30ml (2 tbsp) sugar free syrup (or sub honey or maple syrup)
15g sugar free milk chocolate chips — I use Lily’s, broken into smaller pieces
Optional: drizzle of sugar free chocolate syrup over top
Directions
- Add cottage cheese and powdered peanut butter to a blender. Blend until completely smooth — no lumps.
- Add syrup and blend again to combine.
- Pour into a freezer-safe bowl and stir in the chocolate chips.
- Freeze for at least 3 hours. Right at 3 hours is the sweet spot — barely frozen and easy to scoop. If you freeze longer, let it sit out for 10 minutes or warm your spoon before digging in.
- Add a drizzle of chocolate syrup over top before serving if you want a little extra.
Nutrition Info
Search MyFitnessPal for:
RJF High Protein Peanut Butter Cup Ice Cream
Per Serving:
201 calories
22.5g protein | 17.8g carbs | 4.4g fat | 3.6g fiber
A Few Notes
On the cottage cheese: Fat free blends perfectly and keeps the macros lean. Full fat works too — it will be richer, same great texture. Just blend long enough that it is completely smooth before adding anything else.
On the chocolate chips: Breaking the chocolate chips into smaller pieces before stirring them in is worth the extra minute. You get chocolate in every bite instead of a few big chunks. Any sugar free milk chocolate chip works.
On the freeze time: Three hours is the sweet spot for easy scooping. If you freeze it overnight, let it sit out for 10 minutes or run your scoop under warm water before you dig in. It doesn’t lose anything from the extra freeze time.
On the syrup: Sugar free syrup keeps the macros exactly as written. Honey or regular maple syrup both work and add about 15-20g of carbs per serving. A flavored sugar free syrup works too — caramel would be really good here.
More Recipes You’ll Love
Cookie Dough Hummus — tastes like dessert, works as a snack, and your kids will eat it off a spoon.
Peanut Butter Protein Dip — same peanut butter energy, different texture. Great with apples, pretzels, or a spoon.
Frosted Protein Lemonade — creamy, cold, and 29 grams of protein. It will surprise you.
I’m a certified nutrition coach and mom of three boys who believes eating well doesn’t have to be complicated or boring. I build recipes around real macros, real ingredients, and real life — because we’re all just trying to feed our families something good without losing our minds.