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 for a summer barbecue and everyone was amazed that it was homemade & packed with protein. It quickly became a staple whenever we wanted a sweet treat that felt a little healthier than traditional ice cream.
Ingredients
- Ice Cream Base: 2 cups (450 g) full-fat cottage cheese, 1/3 cup (80 ml) pure maple syrup or honey, 1 tsp vanilla extract, 1/2 cup (120 ml) heavy cream (optional, for extra creaminess), pinch of salt
- Edible Cookie Dough: 1/2 cup (65 g) all-purpose flour, heat-treated, 2 tbsp (30 g) unsalted butter, softened, 2 tbsp (25 g) light brown sugar, 1 tbsp (15 g) granulated sugar, 1 tbsp (15 ml) milk, 1/2 tsp vanilla extract, pinch of salt, 1/4 cup (40 g) mini chocolate chips
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. Add heat-treated flour and stir until combined, then 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 the mixture into a freezer-safe container, cover and freeze for at least 4 hours until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Save This recipe always reminds me of family movie nights when everyone would gather around the kitchen island, waiting for their turn to add extra cookie dough nuggets to their bowl.
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 (possibly in chocolate chips). Always check labels if concerned.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save This creamy treat is perfect any time you want indulgence with a lighter touch. Enjoy each scoop with your favorite cookie dough mix-ins.
Common Questions
- → How is cottage cheese transformed into ice cream?
Cottage cheese is blended until smooth with sweeteners and a splash of vanilla, creating a creamy base ideal for freezing.
- → Can the ice cream be made without heavy cream?
Yes, omitting heavy cream still yields a creamy treat, though it will be slightly lighter; mascarpone can be added for richness.
- → Is the cookie dough safe to eat raw?
Absolutely; the flour is heat-treated before use, making the dough safe to consume without baking.
- → What variations can be added?
Try mixing in chopped nuts, swapping chocolate chips with butterscotch or adding different flavor extracts for a twist.
- → How long does it take to freeze?
Allow at least 4 hours in the freezer; for best scooping, let it sit at room temperature for 10 minutes before serving.
- → Is this dessert suitable for vegetarians?
Yes, it is vegetarian and packed with protein from cottage cheese and dairy ingredients.