Save to Pinterest 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 whipped up this cottage cheese ice cream when endlessly searching for a dessert I could feel good about. The smooth base and chewy cookie dough bits won everyone over instantly. It is now my go-to when I want something special and nutritious.
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
- Pinch of salt: just a touch
- 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
- Pinch of salt: for dough
- 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 to Pinterest My kids love helping roll the cookie dough into little balls and always sneak a few before they make it into the ice cream. Making this together always leads to laughter and sticky fingers in the kitchen.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon for portioning dough balls.
Allergen Information
Contains dairy (cottage cheese, butter, cream, milk), gluten (all-purpose flour), and soy (chocolate chips may have soy lecithin). Check all labels for allergen information.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save to Pinterest Enjoy this ice cream fresh from the freezer for maximum creaminess. It is sure to become your new favorite!”
Recipe FAQs
- → Can I substitute cottage cheese with another ingredient?
Mascarpone or Greek yogurt can be used for a richer or tangier flavor, but may alter creaminess and protein content.
- → How is the flour for cookie dough made safe to eat?
Heat-treat the flour by microwaving it for one minute, stirring every 15 seconds, to kill bacteria before use.
- → Can the ice cream base be made without heavy cream?
Yes, omitting heavy cream results in a lighter texture. For extra richness, substitute some cottage cheese with mascarpone.
- → Is this dessert suitable for vegetarians?
Yes, all listed ingredients are vegetarian-friendly, making it suitable for lacto-vegetarian diets.
- → Are there any suggested flavor variations?
Try mixing in chopped nuts, swapping chocolate chips for butterscotch or peanut butter chips, or adding fruit pieces.
- → What tools are needed to prepare this treat?
You will need a food processor or blender, mixing bowls, a freezer-safe container, and a small scoop or spoon.