Cottage Cheese Ice Cream Dough (Printer View)

Creamy frozen treat blending cottage cheese and cookie dough for a satisfying, protein-rich snack.

# Components:

→ Ice Cream Base

01 - 2 cups full-fat cottage cheese
02 - 1/3 cup pure maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - 1/2 cup heavy cream (optional, for extra creaminess)
05 - Pinch of salt

→ Edible Cookie Dough

06 - 1/2 cup all-purpose flour, heat-treated
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon granulated sugar
10 - 1 tablespoon milk
11 - 1/2 teaspoon vanilla extract
12 - Pinch of salt
13 - 1/4 cup mini chocolate chips

# Method:

01 - In a small bowl, cream together softened butter with brown sugar and granulated sugar until well combined. Mix in milk, vanilla extract, and a pinch of salt. Add heat-treated flour and blend until fully incorporated. Fold in mini chocolate chips, then roll the mixture into small marble-sized balls. Refrigerate until firm.
02 - Using a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and a pinch of salt until smooth and silky.
03 - Gently fold chilled cookie dough balls into the whipped cottage cheese mixture.
04 - Transfer the combined mixture to a freezer-safe container. Cover, and freeze for a minimum of 4 hours, or until solid.
05 - Allow the frozen mixture to sit at room temperature for 10 minutes before scooping to achieve optimal texture.

# Expert Advice:

01 -
  • Rich in protein and creamy without traditional ice cream base
  • Features edible cookie dough for a fun, indulgent touch
02 -
  • Heat-treat your flour before making the cookie dough to ensure it's safe to eat raw
  • This recipe contains dairy and gluten from cottage cheese, butter, milk, and flour
03 -
  • Let your ice cream sit out for 10 minutes before scooping for the creamiest texture
  • Try swapping mini chocolate chips for butterscotch chips or adding chopped nuts to customize your batch
Return