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 cottage cheese ice cream on a whim and was surprised by how smooth and decadent it tasted, especially with homemade cookie dough added. It quickly became my favorite way to beat summer cravings without feeling weighed down.
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: 1/2 tsp
- Salt: 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. Add heat-treated flour and stir until combined. Fold in mini chocolate chips. Roll dough into small 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 until firm.
- Serve:
- Let it sit at room temperature for 10 minutes before scooping for easy serving.
Save My kids loved rolling the cookie dough balls and sneaking some before mixing them into the ice cream. We all enjoyed this easy dessert together after a sunny afternoon at the park.
Required Tools
Food processor or blender, mixing bowls, freezer-safe container, and a small scoop or spoon are all you need for success.
Allergen Information
Contains dairy, gluten, and soy (if chocolate chips have soy lecithin). Always check ingredient labels if sensitive.
Nutritional Information
Each serving contains 240 calories, 11 g fat, 23 g carbs, and 11 g protein.
Save This wholesome ice cream delivers all the fun of cookie dough in a nourishing, satisfying scoop. Whip up a batch and instantly upgrade your dessert menu.
Recipe FAQ
- → How do I ensure the cookie dough is safe to eat?
Heat-treat the flour by microwaving it for a minute, stirring every 15 seconds, then let it cool before adding to the mixture.
- → Can I substitute cottage cheese with another ingredient?
Mascarpone can be used for extra richness, but cottage cheese offers a high-protein and creamy base.
- → Is heavy cream necessary for the frozen treat?
No, heavy cream is optional. Omit it for a lower-fat option or include for extra creaminess.
- → How long should I freeze the mixture before serving?
Freeze for at least 4 hours or until firm. Let it sit at room temperature for 10 minutes before scooping.
- → What mix-ins can I add besides chocolate chips?
Try adding chopped nuts or using butterscotch chips for different flavors and textures.
- → Is this dessert suitable for vegetarians?
Yes, all the ingredients are vegetarian-friendly. Always check labels to confirm dietary preferences.