Pin 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 made this cottage cheese ice cream when I wanted a dessert that was both nutritious and indulgent. Combining the tangy richness of cottage cheese with bits of edible cookie dough, it instantly became a household favorite.
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
- Heat-treated all-purpose flour: 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 (for dough): 1/2 tsp
- Salt (for dough): Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- Cream softened butter, brown sugar and granulated sugar together. Mix in milk, vanilla and salt. Add heat-treated flour and stir. 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.
- Combine:
- Gently fold refrigerated cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Transfer mixture to a freezer-safe container, cover and freeze at least 4 hours, until firm.
- Serve:
- Let stand at room temperature for 10 minutes before scooping.
Pin Sharing bowls of this ice cream after dinner has become a weekend tradition. Even picky eaters in my family love it, and everyone asks for extra cookie dough bites.
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 if you are concerned about allergens.
Nutritional Information
Per serving: 240 calories, 11 g fat, 23 g carbohydrates, 11 g protein.
Pin Enjoy this creamy treat straight from the freezer or pair it with fresh berries for extra flavor.
Recipe Q&A
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works but the texture may be less creamy. Full-fat gives a richer result.
- → Is the edible cookie dough safe to eat raw?
Absolutely. The flour is heat-treated and contains no raw eggs, making it safe for raw consumption.
- → Can honey replace maple syrup?
Yes, honey can be substituted for maple syrup as your sweetener preference.
- → Do I need an ice cream machine?
No ice cream machine is needed. Blend, fold, and freeze in a container for simple preparation.
- → How do I make the ice cream easier to scoop?
Let it sit at room temperature for about 10 minutes before serving for a smoother scoop.
- → Can I add extra mix-ins?
Certainly! Try adding chopped nuts, different chips, or flavor swirls for extra variety.
- → Is this dessert suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Always double-check labels for any dietary concerns.