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 tried this cottage cheese ice cream as an alternative to classic ice cream, and the results exceeded everyone's expectations. It's both indulgent and surprisingly light, perfect for summer cravings.
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. 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 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 for easier serving.
Save This ice cream became a family favorite the moment we brought it out for dessert. Everyone loved making the cookie dough bites together.
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
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g (per serving)
Save Enjoy this cottage cheese ice cream with cookie dough as a cool, nourishing treat that's both decadent and wholesome.
Recipe Questions
- → Can I substitute cottage cheese for another base?
Yes, mascarpone or Greek yogurt can be used for a similar creamy texture with unique flavors.
- → How do I make the flour safe to eat?
Microwave the flour in short intervals to heat-treat and kill bacteria before mixing into dough.
- → Is heavy cream necessary?
Heavy cream is optional. Omit for a lighter texture or include for extra richness and smoothness.
- → Can I add different mix-ins?
Absolutely. Try swapping chocolate chips for butterscotch or adding nuts for crunch and flavor.
- → How long should I freeze before serving?
Freeze for at least 4 hours until firm. Let sit out briefly before scooping for best texture.
- → Is this dessert vegetarian and high protein?
Yes, featuring cottage cheese and vegetarian ingredients, it's both high in protein and suitable for vegetarians.