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chocolate & seaweed ice cream

Just in time for summer comes our first ever chocolate ice cream recipe made from our nutrient dense, organic, ocean farmed sea kelp combined with a cottage cheese and banana base. A rich, creamy, and healthy frozen dessert that is both deliciously refreshing and satisfying and can be made for just one person or many by simply multiplying the ingredients. 

Eating healthy doesn’t have to mean sacrificing the sweets you love. This ice cream is a guilt-free frozen treat packed with superfoods. It is naturally sweetened with peanut butter, maple syrup and banana but also has a slightly salty flavor as well from the Maine sugar kelp flakes. It’s a great post-workout treat as it’s packed with protein and amino acids from the peanut butter and cottage cheese so it even aids in repairing and building muscle tissue. The peanut butter also adds some healthy fats, while the Sugar Kelp adds a host of vitamins and minerals that are essential for daily nutrition. 

To boost, this ice cream is super easy to make and highly customizable. With just a blender and a small shallow dish it can be made just a few hours before taking out of the freezer and enjoying. Omit the cocoa and instead flavor with fresh strawberries, raspberries, blueberries, or just the vanilla. 


Prep Time: 2.5 hours

Makes: 2 servings of ice cream

You’ll Need: 

  • 2 cups of cottage cheese
  • 2-3 tbsp maple syrup 
  • 1 ripe banana
  • ¼ tsp vanilla extract
  • 2 heaping tbsp of peanut butter 
  • 1 tbsp of 100% cocoa powder 
  • 1 tbsp of Organic Sugar Kelp Flakes or Organic Sugar Kelp Powder 
  • Optional: chocolate shavings, dried fruit, nuts, sprinkles, etc.


In a blender or food processor, combine the Organic Sugar Kelp Flakes or Organic Sugar Kelp Powder, cottage cheese, cocoa powder, peanut butter, banana, vanilla extract, and maple syrup. Blend on medium speed until the mixture is smooth and well combined.

Taste the mixture and adjust the sweetness by adding more maple syrup if desired.

Once the mixture is smooth, transfer it to an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. This usually takes about 20-30 minutes.

If you don't have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, remove the dish and vigorously stir the mixture with a fork to break up any ice crystals. Repeat this process 3-4 times until the ice cream reaches the desired consistency.

Once the ice cream has reached the desired texture, transfer it to an airtight container and freeze for at least 2 hours to firm up.

When ready to serve, scoop the Kelp and Chocolate Ice Cream into bowls or cones. For an extra touch of indulgence, top it off with shaved dark chocolate, chopped nuts, or fresh fruit.

Enjoy this wholesome frozen treat immediately or store any leftovers in the freezer for up to one week.

For other sweet treats using regeneratively farmed Maine kelp, check out our Chocolate Chip & Kelp Cookies, Sweet Umami Popcorn, or our Apple & Kelp Handpie recipes.