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.
The first time I made cottage cheese ice cream, I could not believe how rich and creamy it tasted for something so nutritious. Sneaking in those bites of cookie dough makes it a favorite with both kids and adults at our summer gatherings.
Ingredients
- Ice Cream Base: 2 cups (450 g) full-fat cottage cheese
- Ice Cream Base: 1/3 cup (80 ml) pure maple syrup or honey
- Ice Cream Base: 1 tsp vanilla extract
- Ice Cream Base: 1/2 cup (120 ml) heavy cream (optional, for extra creaminess)
- Ice Cream Base: Pinch of salt
- Edible Cookie Dough: 1/2 cup (65 g) all-purpose flour, heat-treated
- Edible Cookie Dough: 2 tbsp (30 g) unsalted butter, softened
- Edible Cookie Dough: 2 tbsp (25 g) light brown sugar
- Edible Cookie Dough: 1 tbsp (15 g) granulated sugar
- Edible Cookie Dough: 1 tbsp (15 ml) milk
- Edible Cookie Dough: 1/2 tsp vanilla extract
- Edible Cookie Dough: Pinch of salt
- Edible Cookie Dough: 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. Stir in heat-treated flour 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 and creamy.
- Combine:
- Gently fold cookie dough balls into the cottage cheese mixture.
- Freeze:
- Transfer to a freezer-safe container, cover, and freeze at least 4 hours until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Save My kids love helping roll the tiny cookie dough balls, and it always becomes a fun kitchen moment. We like to experiment with mix-ins, and this ice cream has become a must-have for family movie nights.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon for serving.
Allergen Information
This recipe contains dairy, gluten, and soy (check chocolate chips), so review ingredient labels if you have allergies or dietary restrictions.
Nutritional Information
Each serving provides about 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein.
Save Cottage cheese ice cream with cookie dough is a delicious way to enjoy a protein boost while indulging your sweet tooth. Share a batch with friends and see how surprised they are that it is made from cottage cheese.
Recipe FAQ Section
- → How can I make the dessert smoother?
Blending the cottage cheese until completely smooth and using heavy cream will ensure a silkier frozen texture.
- → Is it necessary to heat-treat the flour for the dough?
Yes, heat-treating flour eliminates bacteria, making the cookie dough safe for eating without baking.
- → Can I substitute maple syrup with another sweetener?
Honey or your favorite liquid sweetener works well and complements the creamy base flavor.
- → Is it possible to make this dessert lower in fat?
Omit the heavy cream and use only cottage cheese for a lighter, yet still creamy, version.
- → How do I get easy, clean scoops from the freezer?
Let the frozen dessert rest at room temperature for 10 minutes before scooping to soften it naturally.
- → Can I add other mix-ins?
Absolutely! Try nuts, other chocolate varieties, or even butterscotch chips for an exciting twist.