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.
Ever since I first tried blending cottage cheese into desserts, I was amazed by its versatility. The combination with cookie dough makes this recipe an instant favorite at home.
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: 1/2 cup (120 ml) (optional for extra creaminess)
- Pinch of salt: as needed
- 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 (for dough): 1/2 tsp
- Pinch of salt (for dough): as needed
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- 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 marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- Blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and 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 until firm.
- Serve:
- Let sit at room temperature for 10 minutes before scooping for easier serving.
Save Sharing bowls of this creamy cottage cheese ice cream with my family has quickly become our weekend highlight. Even picky eaters can't resist the cookie dough chunks.
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 for allergens if concerned.
Nutritional Information
Per serving: Calories 240, Total Fat 11 g, Carbohydrates 23 g, Protein 11 g
Save Try serving this right after freezing for best texture, and enjoy every high-protein, creamy bite. The edible cookie dough makes each scoop extra special.
Recipe Help & FAQs
- → Can I substitute cottage cheese for another base?
Greek yogurt or mascarpone can be used, though the flavor and protein content may change.
- → How do I make edible cookie dough safe?
Heat-treat flour by microwaving for one minute and use pasteurized dairy to ensure safe consumption.
- → What can I use instead of chocolate chips?
Butterscotch chips, chopped nuts, or dried fruits are tasty alternatives for varied flavor and texture.
- → How long should I freeze before serving?
Freeze the mixture for at least four hours, then let it sit at room temperature for easier scooping.
- → Is this dessert suitable for high-protein diets?
Yes, cottage cheese provides a good protein boost, making it ideal for those seeking a nourishing treat.
- → Can I make this gluten free?
Swap all-purpose flour for a gluten-free blend to create a safe, allergy-friendly cookie dough.