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 tried cottage cheese ice cream as a high-protein snack and was amazed by its creamy texture and how well it pairs with homemade cookie dough.
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:
- In a small bowl, cream together softened butter, brown sugar, and granulated sugar. 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:
- In a food processor or high-speed blender, blend cottage cheese, maple syrup (or honey), vanilla extract, heavy cream (if using), and a pinch of salt until completely 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 quickly became a family favorite & is now requested at every summer barbecue for a fun twist on dessert nights.
Required Tools
You'll need a food processor or high-speed blender, mixing bowls, a freezer-safe container, and a small scoop or spoon to make this recipe successfully.
Allergen Information
The recipe includes dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and possibly soy if your chocolate chips contain soy lecithin.
Nutritional Information (per serving)
Calories: 240. Total Fat: 11 g. Carbohydrates: 23 g. Protein: 11 g.
Save Serve generous scoops with extra cookie dough pieces on top and enjoy a creamy treat that feels indulgent but packs a protein punch.
Recipe Guide
- → Can you substitute the maple syrup?
Yes, honey or another liquid sweetener can be used to adjust sweetness and flavor to your taste.
- → How do you heat-treat flour for cookie dough?
Microwave the flour in intervals, stirring every 15 seconds, until it reaches at least 165°F and let it cool before using.
- → Is heavy cream necessary?
No, but adding heavy cream leads to a richer, creamier texture. Omit for a lighter result.
- → What other add-ins work well?
Chopped nuts, butterscotch chips, or your favorite mix-ins add flavor and texture variety.
- → How should leftovers be stored?
Store in a sealed freezer-safe container. Let sit out a few minutes before scooping for best texture.
- → Can you make it lactose-free?
Use lactose-free cottage cheese and milk alternatives. Ensure your mix-ins are also lactose-free.