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 cottage cheese ice cream as a fun way to satisfy my sweet tooth without any guilt. The creamy base paired with cookie dough bits reminds me of my favorite childhood summer treats.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g), for a creamy and high-protein base
- Pure maple syrup or honey: 1/3 cup (80 ml), to naturally sweeten
- Vanilla extract: 1 tsp, for flavor
- Heavy cream (optional): 1/2 cup (120 ml), adds extra richness
- Salt: Pinch, to balance flavors
- Heat-treated all-purpose flour: 1/2 cup (65 g), ensures the cookie dough is safe to eat
- Unsalted butter, softened: 2 tbsp (30 g), for edible cookie dough texture
- Light brown sugar: 2 tbsp (25 g), for a classic cookie dough flavor
- Granulated sugar: 1 tbsp (15 g), balances sweetness
- Milk: 1 tbsp (15 ml), binds dough
- Mini chocolate chips: 1/4 cup (40 g), adds chocolate bursts
Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar in a bowl. 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 in a food processor or blender until completely smooth.
- Combine:
- Gently fold cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container. Cover and freeze for at least 4 hours, until firm.
- Serve:
- Let sit at room temperature for 10 minutes before scooping.
Save My kids love helping roll the cookie dough balls and sneaking a few as we wait for the ice cream to firm up. It&s become a fun, weekend tradition in our home.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon are helpful for making this recipe smoothly.
Allergen Information
Contains dairy and gluten. Chocolate chips may have soy. Check labels for safety.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save Enjoy a delightful scoop of cottage cheese ice cream with cookie dough for a nutritious dessert. It&s creamy, fun, and always a crowd pleaser at home.
Recipe Guide
- → Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese lends a creamier texture. Low-fat versions will be lighter and less rich.
- → How do I heat-treat flour for the dough?
Microwave flour in a bowl for 1 minute, stirring every 15 seconds to eliminate bacteria. Cool before using.
- → Is it necessary to use heavy cream?
No, you can omit it for a lighter dessert. Heavy cream adds extra richness and smoothness.
- → Can I add nuts or different chips?
Absolutely! Chopped nuts or butterscotch chips make delicious variations to the classic cookie dough.
- → How should I store leftovers?
Keep leftovers tightly covered in the freezer. Let sit at room temperature briefly before scooping for best texture.
- → Is this suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Check labels for additives if dietary restrictions apply.