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Peanut Butter Biscoff Cottage Cheese Ice Cream

Creamy, dreamy ice cream without churning is possible, and this cottage cheese ice cream is proof! Who knew cottage cheese could make such a tasty frozen treat?

After seeing the viral cottage cheese ice cream circulating on the internet, I had to try my hand at it, and wow, it is good. Honestly, I had doubts because of the curds, but once blended until smooth, it freezes into a yummy frozen dessert. Then, the add-ins join the mix. This time, I settled on Biscoff cookies and a peanut butter swirl. The buttery brown sugar flavor the cookies add is divine, and the firm nut butter swirls bring something special to every spoonful.

Peanut Butter Biscoff Cottage Cheese Ice Cream

Why You’ll Love Cottage Cheese Ice Cream

Fast track to ice cream – No custard base or ice cream maker required! All you need is a blender and a freezer-safe container. The longest step is waiting for the ice cream to freeze.

Addictive flavor combo – Have you ever spread a bit of peanut butter on a Biscoff cookie, or even better, sandwiched the nut butter between two? Well, that’s what inspired this ice cream.

Not too sweet – Maple syrup is used to sweeten the ice cream base instead of granulated sugar because it offers more flavor and rarely comes across as too sweet. Cottage cheese’s tanginess also keeps sweetness under control.

Healthier alternative – Not only is cottage cheese ice cream a sweet treat not loaded with refined sugar, but cottage cheese is also a good source of protein and calcium and contains probiotics that benefit gut health.

Cottage Cheese Ice Cream Ingredients Notes

  • Cottage cheese: Full-fat cottage cheese makes the creamiest ice cream due to its fat content.
  • Maple syrup: Maple syrup sweetens the cottage cheese base and adds depth of flavor.
  • Biscoff cookies: I used Lotus Biscoff cookies specifically, but you can use any speculoos cookies.
  • Peanut butter: Creamy peanut butter works particularly well. It’s also essential to use a runnier type, which tends to be natural peanut butter since it creates lovely ribbons of nutty goodness in the ice cream.

Refer to the recipe card below for a complete list of ingredients with precise measurements.

Peanut Butter Biscoff Cottage Cheese Ice Cream Ingredients

How To Make Cottage Cheese Ice Cream

  1. Blend: The cottage cheese, maple syrup, and vanilla extract go into a blender, and they’re blended until smooth. A high-powered blender will make quick work of this step. It’s important not to stop blending until the mixture is silky smooth, which will take 3-5 minutes. A food processor will work as well. Still, I noticed that depending on the size and quality of the model, the base doesn’t get as smooth as a blender will get it.
  2. Fold: Fold the cookies in first, then drizzle in the peanut butter and fold that in. You want to distribute the add-ins evenly.
  3. Freeze: Transfer the ice cream to a freezer-safe container, preferably with a lid, and freeze for 4 hours. I recommend stirring every 30 minutes to prevent ice crystals from forming. I’ve done batches with and without this extra step and found that it does yield cottage cheese ice cream with a more desirable texture.
Cottage Cheese Blended Smooth For Ice Cream

Variations, Substitutions, and Tips

Experiment with flavors – I highly recommend trying peanut butter Biscoff first, yet there are many variations. Give cookies and cream a try, strawberry and lemon, chocolate chip, mint chip, cupcake, caramel; the options are endless. Create these flavors using jams, fresh fruit, leftovers, extracts, and sauces.

Add honey – Honey is an excellent substitute for maple syrup and adds its signature flavor. Different types of honey will impart a different taste.

Try sweetened condensed milk – If a refined sugar-free dessert isn’t the goal, you can sweeten the ice cream with sweetened condensed milk. In addition to milky richness, the condensed milk helps keep the ice cream softer and more scoopable.

Thaw before serving – On days with average temperatures, stick to 15 minutes, and reduce thawing time to 5-10 minutes on warmer days. The ice cream will be super easy to scoop.

What To Serve With Cottage Cheese Ice Cream

Cottage cheese ice cream is great as is. You can take it up a few notches by serving it in a waffle or cake cone. Speaking of cake, a slice of your favorite with a few scoops of ice cream would create the ultimate dessert plate. A brownie would work well, as would a cookie or two. You can also make ice cream sandwiches by sandwiching a scoop or two between two cookies of choice.

Storage and Freezer Tips

Freeze leftover cottage cheese ice cream in a freezer-safe container for up to two weeks. A lidded container is essential for longer-term storage as it protects the ice cream best. Otherwise, it can develop that dreaded freezer taste, develop an icy texture throughout, and/or develop ice crystals on top.

Peanut Butter Biscoff Cottage Cheese Ice Cream

Peanut Butter Biscoff Cottage Cheese Ice Cream

Yield: 4 Servings
Prep Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 10 minutes

Creamy, dreamy ice cream without churning is possible, and this cottage cheese ice cream is proof! Who knew cottage cheese could make such a tasty frozen treat?


  • 15 ounces full-fat cottage cheese
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup crushed Lotus Biscoff cookies
  • ¼ cup runny peanut butter


    1. Add the cottage cheese, maple syrup, and vanilla extract to a high-powered blender.
    2. Blend until silky and smooth. Blending will take 3-5 minutes. All the cottage cheese curds should be gone.
    3. Fold the crushed cookies into the ice cream base with a rubber spatula or large spoon.
    4. Drizzle the peanut butter over the ice cream base. Gently fold it in to create swirls.
    5. Transfer the cottage cheese ice cream into a freezer-safe container, preferably with a lid.
    6. Cover and freeze for 4 hours, stirring every 30 minutes to eliminate ice crystals from forming.
    7. Briefly thaw for 15 minutes before you go in with an ice cream scoop to serve.


Allow 4 hours of freeze time and 15 minutes to thaw.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 492mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 16g

This data was provided and calculated by Nutritionix.

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Monique McArthur
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