Pin It 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 tried making cottage cheese ice cream when craving something cold and creamy without the guilt. After experimenting, this cookie dough version quickly became a favorite for both flavor and texture.
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 softened butter, brown sugar, and granulated sugar in a small bowl. Mix in milk, vanilla, and salt, then add heat-treated flour and stir until combined. Fold in mini chocolate chips. Roll dough into small 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 smooth and creamy.
- 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 or until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Pin It My kids love helping roll the cookie dough balls and eagerly wait for it to freeze. Sharing a bowl after dinner has become a fun little ritual in our home.
Required Tools
Food processor or 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
Pin It This cottage cheese ice cream is a treat you can feel good about. Make a batch and enjoy a scoop whenever cravings hit!
Recipe FAQs
- → How is the cottage cheese blended for the base?
Cottage cheese is whipped in a food processor or blender with syrup, vanilla, and optional cream until smooth and creamy.
- → How do you make safe edible cookie dough?
Heat-treat the flour in the microwave before mixing with butter, sugars, milk, vanilla, salt, and chocolate chips for safety.
- → Can the dessert be made without heavy cream?
Yes, skip the heavy cream for a lighter texture or use mascarpone for extra richness if preferred.
- → How long should the mixture freeze?
The ice cream mixture should freeze for at least four hours, or until firm enough to scoop easily.
- → Is this treat suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, and the dessert features a high-protein profile.
- → How can nuts or other chips be added?
Add chopped nuts or swap out chocolate chips for butterscotch or other varieties to customize flavor and texture.