Cottage Cheese Ice Cream Cookie Dough (Print)
Whipped cottage cheese meets edible cookie dough in this easy, creamy frozen dessert.
# Ingredients:
→ 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
# Instructions:
01 - In a small mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until smooth and fluffy.
02 - Stir in milk, vanilla extract, and a pinch of salt until fully incorporated.
03 - Add heat-treated flour and mix until a dough forms, then fold in mini chocolate chips.
04 - Roll the dough into marble-size balls and refrigerate until firm.
05 - In a food processor or high-speed blender, process cottage cheese, maple syrup or honey, vanilla extract, optional heavy cream, and a pinch of salt until completely smooth.
06 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
07 - Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
08 - Allow ice cream to sit at room temperature for 10 minutes before scooping for optimal texture.
# Pro Tips:
01 -
- High-protein dessert for a satisfying treat
- Edible cookie dough adds incredible flavor and texture
02 -
- Heat-treat flour by microwaving to kill bacteria for safe cookie dough
- You can omit cream for less fat or swap chocolate chips for other mix-ins
03 -
- Let ice cream rest at room temperature for 10 minutes for easy scooping
- For best texture, use full-fat cottage cheese and blend thoroughly