Chocolate Peanut Butter Cottage Cheese Ice Cream Sandwiches
Rich, creamy, chocolatey, these mini chocolate peanut butter cottage cheese ice cream sandwiches are like a freezer stash of joy. Each bite gives you that real-deal ice cream cookie dough experience, without the sugar spike or guilt.
With chocolate peanut butter cottage cheese cookie dough as the gluten-free sandwich base and a high-protein peanut butter ice cream center, this freezer-friendly dessert is TikTok-inspired, macro-friendly comfort food that’s actually good for you.
Why You’ll Love This Recipe
- High protein and low carb = sweet treat that satisfies
- Made with cottage cheese for a creamy texture without heavy cream and to boost protein
- Portion-controlled and freezer-ready for busy people
- No ice cream maker needed
- Full of real chocolate peanut butter flavor that doesn’t taste “diet”
Each sugar-free sandwich delivers a delicious balance of macros with 151 calories, 10 grams of protein, and just 4.5 grams of net carbs per serving. It’s perfect for satisfying your sweet tooth without spiking your blood sugar. It’s rich, creamy, and protein-packed, making it a fantastic option for anyone living the keto, gluten-free, or low-carb lifestyle.
Ingredients
For the Cookie Dough:
- Full-fat cottage cheese – creates that creamy cookie dough base
- Cocoa powder – rich chocolate flavor
- Natural peanut butter – healthy fats and indulgent taste
- Swerve – keeps it sugar free with sweet satisfaction
- Almond flour – adds structure and cookie dough consistency
- Vanilla extract & salt – boosts flavor depth
For the Ice Cream:
- Full-fat cottage cheese – the high-protein base
- Natural peanut butter – creamy and nutty richness
- Swerve – sweetens it up the keto way
- Vanilla extract, salt & guar gum – texture, flavor, and freeze-stability
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Instructions
- First, make the Chocolate Peanut Butter Cottage Cheese Cookie Dough and divide it into 12 equal balls. You’ll use 6 for the bottoms and 6 for the tops.
- Tip: The dough can be sticky, so refrigerate it for 10 minutes to make it easier to shape.
- While the dough chills, blend all ice cream ingredients in a food processor until silky smooth. Keep busy so you don’t “accidentally” eat all the cookie dough before the sandwiches are ready.
- Press 6 of the chilled dough balls into flat, round discs, about the size of your mini muffin cup bottoms.
- Place each flattened disc into a silicone mini muffin tray like this one for easy release later.
- Spoon the ice cream mixture evenly over the 6 dough bases.
- Flatten the remaining 6 dough balls. Gently press them on top to sandwich the ice cream layer.
- Freeze the keto ice cream sandwiches in freezer-safe container until fully set – at least 3-4 hours or overnight for best texture.
Expert Tips
- Room temperature cottage cheese blends smoother – no lumps!
- Use guar gum to prevent ice crystals and keep the texture creamy.
- Add chopped nuts or chocolate chips for extra crunch.
- Let them thaw on your counter for 2–3 minutes for the best texture.
- Store in a freezer-safe airtight container to prevent freezer burn.
Ingredient Swaps
- Swap almond flour with sunflower seed flour for nut-free
- Use monk fruit, stevia, erythritol or allulose if preferred over Swerve
- Try peanut butter powder for a stronger flavor punch
Storage Tips
- Store in an airtight container in the freezer up to 1 month
- Wrap individually in plastic wrap for easy grab-and-go snacks
What to Serve With
Make It a Meal
These Keto Cottage Cheese Ice Cream Sandwiches are the cherry on top of a satisfying, feel-good dinner. Here’s how to turn them into a full, no-fuss high protein low carb meal:
- Keto Mediterranean Burgers – Juicy and packed with herbs and spices – pair with a side salad and save room for dessert!
- Keto Cottage Cheese Brioche Buns – Soft, fluffy, and protein-packed. Use them for your burgers or as a side to scoop up sauce!
Conclusion
This recipe proves you don’t need refined sugar or a fancy ice cream maker to enjoy real-deal frozen treats. These mini ice cream sandwiches are the perfect solution for busy women who want flavor, protein, and portion control – all in one creamy, chocolatey bite.
More Keto Recipes to Try
If you loved these ice cream sandwiches, you have to try these easy, feel-good recipes next:
- Chocolate Peanut Butter Cottage Cheese Ice Cream – The creamy classic that inspired this sandwich – rich, chocolatey, and freezer-friendly!
- Chocolate Peanut Butter Cottage Cheese Cookie Dough – Eat it by the spoonful or press it into your next sandwich batch.
- Cottage Cheese Brownie Muffins – Moist, chocolatey, and packed with protein – great for dessert or on-the-go snacks.
- Chocolate Hazelnut Cottage Cheese Bonbons – Decadent little bites with a Ferrero Rocher vibe – but make it keto.
- Cottage Cheese Desserts Selection – A sweet, protein-packed roundup of all your creamy, dreamy faves.
- Keto Ice Cream Selection
FAQ
Q: Can I skip the guar gum?
A: Yes, but your ice cream may have more ice crystals. Guar gum keeps it smooth.
Q: Can I make these in regular muffin trays?
A: Yes, just cut them in half or quarters once frozen for portion control.
Q: Are these diabetic-friendly?
A: Yes! They’re low sugar, low carb, and made with blood sugar-friendly sweeteners like Swerve.
Keto Chocolate Peanut Butter Cottage Cheese Ice Cream Sandwiches
Ingredients
Chocolate Peanut Butter Cottage Cheese Cookie Dough
Peanut Butter Cottage Cheese Ice Cream
- ¾ cup full-fat cottage cheese
- 1 tablespoon smooth peanut butter (natural, 100%, sugar free) natural, 100%, sugar free
- 2 tablespoons Swerve
- 1 pinch salt
- ⅛ teaspoon guar gum optional but recommended for texture
- ¼ teaspoon Vanilla extract – sugar free optional
Instructions
- First, make the Chocolate Peanut Butter Cottage Cheese Cookie Dough and divide it into 12 equal balls – you’ll use 6 for the bottoms and 6 for the tops.1 recipe Chocolate Peanut Butter Cottage Cheese Cookie Dough
- Tip: The dough can be sticky, so refrigerate it for 10 minutes to make it easier to shape.
- While the dough chills, blend all ice cream ingredients in a food processor until silky smooth. Keep busy so you don’t “accidentally” eat all the cookie dough before the sandwiches are ready.¾ cup full-fat cottage cheese, 1 tablespoon smooth peanut butter (natural, 100%, sugar free), 2 tablespoons Swerve, 1 pinch salt, ⅛ teaspoon guar gum, ¼ teaspoon Vanilla extract – sugar free
- Press 6 of the chilled dough balls into flat, round discs, about the size of your mini muffin cup bottoms.
- Place each flattened disc into a silicone mini muffin tray like this one for easy release later.
- Spoon the ice cream mixture evenly over the 6 dough bases.
- Flatten the remaining 6 dough balls and gently press them on top to sandwich the ice cream layer.
- Freeze the keto ice cream sandwiches in freezer-safe container until fully set – at least 3-4 hours or overnight for best texture.
Video Recipe
Notes
- Guar gum helps prevent ice crystals and gives the ice cream a creamy texture, but you can skip it if needed.
- Store your sandwiches in an airtight container to keep them fresh and freezer-burn free.
- These are great for portion control – each one is satisfying and just the right size for a sweet treat.
- Keep frozen until ready to eat, and let thaw for a few minutes before enjoying for the best texture.
Nutrition Per 1 (ONE) Serving
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These sandwiches are a high-protein dream.
The dough + cottage cheese ice cream combo? Pure magic.
Perfect for portion control (if you don’t eat them all at once 😅).