Save A creamy, protein-packed ice cream featuring whipped cottage cheese and bursts of edible chocolate chip cookie dough, perfect for a guilt-free frozen treat.
I first made this when I was craving ice cream but wanted to keep things balanced and nutritious. The blend of cottage cheese turns out incredibly creamy and the cookie dough adds such fun bites throughout.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g)
- Pure maple syrup or honey: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Heavy cream (optional): 1/2 cup (120 ml), for extra creaminess
- Salt: Pinch
- All-purpose flour, heat-treated: 1/2 cup (65 g)
- Unsalted butter, softened: 2 tbsp (30 g)
- Light brown sugar: 2 tbsp (25 g)
- Granulated sugar: 1 tbsp (15 g)
- Milk: 1 tbsp (15 ml)
- Vanilla extract (for dough): 1/2 tsp
- Salt (for dough): Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- Cream together butter, brown sugar, and granulated sugar. Mix in milk, vanilla, and salt. Add heat-treated flour and stir until combined. Fold in mini chocolate chips. Roll dough into marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- Blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt until smooth and creamy.
- Combine:
- Gently fold cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Pour the mixture into a freezer-safe container. Cover and freeze for at least 4 hours, or until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Save The first time my kids helped roll cookie dough balls, we ended up with tiny specks and gigantic marbles. No matter the size, every bite drew laughter and requests for more!
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon
Allergen Information
Contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and soy (if chocolate chips contain soy lecithin). Always check ingredient labels for allergens if concerned.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save This cottage cheese ice cream is a creamy, satisfying treat you’ll want to keep stocked in your freezer for healthy dessert cravings. Give it a try and let your inner cookie dough fan shine.
Recipe Questions
- → How do you make cookie dough safe for eating?
Heat-treat the flour by microwaving it for one minute, stirring every 15 seconds, before adding to the dough mixture.
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works but may result in a slightly less creamy texture than full-fat.
- → What can be used instead of heavy cream?
Omit heavy cream for a lighter option, or substitute with mascarpone for extra richness and flavor.
- → How long does the mixture need to freeze?
Freeze the blended mixture for at least 4 hours, or until it is firm enough to scoop easily.
- → Is this dessert suitable for vegetarians?
Yes, this frozen treat is vegetarian and offers a good boost of protein from cottage cheese.
- → Can I add other mix-ins?
Absolutely. Try chopped nuts or swap out chocolate chips for butterscotch chips to change the flavor profile.