Peach cottage cheese ice cream bites are a wholesome, high protein snack that tastes like dessert! Fresh peaches are mixed with cottage cheese, honey, and almond butter to create a creamy, frozen two-bite treat.
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Have you jumped on the cottage cheese ice cream trend yet?
I'll admit, I was skeptical. Cottage cheese is just too healthy to make great ice cream, right?
Wrong! My kids devoured these little ice cream bites like they came straight out of the ice cream aisle. They're creamy, sweet, flavorful, and so good for you!
A couple of these would make a great light breakfast, pre or post workout snack, or nutritious option for curbing your sweet tooth. This recipe is gluten free (just check your granola or leave it off), but unfortunately cannot be made vegan.
Ingredients
- 4% milk cottage cheese
- Peach
- Raw honey
- Almond butter (optional, it makes it creamier but does dominate the flavor)
- Vanilla extract
- Granola (optional)
How to make peach cottage cheese ice cream bites
- To a high powered blender add cottage cheese, peach, honey, almond butter, and vanilla extract. Blend on medium speed until smooth and creamy.
- Pour the mixture into silicone mini muffin molds, filling about ¾ of the way.
- Top with a sprinkle of granola.
- Transfer to the freezer and freeze 4 hours or until firm.
- Pop the bites out of the molds and transfer to a zip top freezer bag and freeze until ready to enjoy.
Top tips
Making creamy cottage cheese ice cream
One thing I found when testing this recipe is that sweeteners and fats have a big impact on not only flavor, but also texture. While you can technically get away with using less honey or leaving out the almond butter, your ice cream will be more "icy" and less "creamy" than if you do use them.
For this reason I also recommend using a cottage cheese with 4% milkfat rather than lowfat or skim options.
Use silicone muffin pans
I liked these in mini muffin size, but you could definitely make them in a full sized muffin tin if you prefer. Either way, I recommend using silicone muffin pans (affiliate link) so you can just pop them out once they're frozen. If you only have regular muffin pans, make sure you use a muffin liner so you can get them out.
The best blender for making cottage cheese ice cream
I used my Vitamix to make this recipe, but any blender should do the job. If you don't own a blender it would also work to use a food processor, just make sure you aren't overloading the bowl to where it would spill out when mixing.
How to store
Once frozen, pop the bites out of the silicone mold and transfer them to a zip top freezer bag. Keep in the freezer until ready to enjoy, up to 3 months.
Tips for customizing cottage cheese ice cream bites
- Leave out the almond butter to get more of the peach flavor (the ice cream will be less creamy)
- Add a pinch of your favorite spices such as cinnamon, cardamom, or allspice
- Swap the honey for maple syrup
- Try adding a few to your blender to use as a smoothie bowl
- Swap the almond butter for peanut butter or cashew butter
- Swap the vanilla extract for just a couple drops of almond extract
FAQ
Cottage cheese ice cream tastes like regular milk or plain ice cream, but it will take on the flavors that you add to it. The almond butter makes this recipe much creamier, but will cause it to taste a lot like almonds. If you leave it out it will taste more like peaches.
Yes, I recommend peeling your peaches to keep this ice cream smooth and creamy. I usually just cut the skin off, but you could also try the blanching method if you prefer.
More frozen treats
- Butter Pecan Ice Cream
- Cinnamon Oatmeal Cookie Ice Cream
- Vegan Chocolate Chip Cookie Dough Ice Cream
- Salty Caramel Ice Cream
- Cherry Crisp Ice Cream
- Brown Sugar Grape Nut Ice Cream
- Goat Cheese and Honey Ice Cream
- Strawberry Sorbet
- Cantaloupe Popsicles with Dates
- Peanut Butter Cup Banana Nice Cream
- Cherry Frozen Yogurt Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Peach Cottage Cheese Ice Cream Bites
Ingredients
- 1 cup 4% milk cottage cheese
- 1 ripe peach, skin and pit removed
- ⅓ cup raw honey
- 2 tablespoons almond butter, optional, it makes it creamier but does dominate the flavor
- ½ teaspoon pure vanilla extract
- 1 tablespoon granola, optional
Instructions
- To a high powered blender add cottage cheese, peach, honey, almond butter, and vanilla extract. Blend on medium speed until smooth and creamy.
- Pour the mixture into silicone mini muffin molds, filling about ¾ of the way.
- Top with a sprinkle of granola.
- Transfer to the freezer and freeze 4 hours or until firm.
- Pop the bites out of the molds and transfer to a zip top freezer bag and freeze until ready to enjoy.
Notes
Tips for customizing cottage cheese ice cream bites
- Leave out the almond butter to get more of the peach flavor (the ice cream will be less creamy)
- Add a pinch of your favorite spices such as cinnamon, cardamom, or allspice
- Swap the honey for maple syrup
- Try adding a few to your blender to use as a smoothie bowl
- Swap the almond butter for peanut butter or cashew butter
- Swap the vanilla extract for just a couple drops of almond extract
leticooks says
Can Erythritol and Monk Fruit be used instead of honey?
Lindsay Moe says
I'm not familiar with either of those products so cannot recommend, sorry.