High Protein Peanut Butter Praline Ice Cream
- Chef Josh Gale
- 6 minutes ago
- 2 min read
Okay, I’ll admit it: I’m deep in my high-protein ice cream era. If you’ve seen the chocolate banana, blueberry swirl, or that pistachio one (or the 2-ingredient caramel sauce to top them all), you know I’ve been on a bit of a roll. But this peanut butter praline situation? It’s the one I keep coming back to like a late-night fridge raid—sweet, salty, crunchy, creamy, and dangerously easy to make disappear in a single sitting.
Honestly, this recipe lives rent-free in my brain, which probably explains why I keep reinventing it like it’s my job (okay… it kind of is). There’s just something magic about the combo of rich peanut butter and crackly praline that tastes like a guilty pleasure without actually being one.
So here’s my latest obsession—high-protein peanut butter praline ice cream. And because I clearly have no self-control when it comes to flavor experiments, I want your input: what combo should I try next? I’m game for just about anything. A local shop near me is even doing a spruce-flavored ice cream right now. Spruce! Would you dare? (Personally, I’m sticking with praline until further notice.)
High Protein Peanut Butter Praline Ice Cream Recipe
Ingredients
2 cups cottage cheese 

1/2 cup maple syrup or honey
2 tsp vanilla
1/2 cup peanut or almond butter
1/2 cup chopped roasted peanuts and almonds
Instructions
Blend cottage cheese, maple syrup and vanilla in a blender or food processor until smooth

Transfer to a storage container, then swirl in your peanut butter and chopped nuts. Freeze for 4-6 hours until firm. 

If freezing overnight, remove from the freezer for 30-45 minutes to soften before serving.
Enjoy...and let me know what you think!
