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.
I first made this cottage cheese ice cream when I was craving a sweet treat but wanted something healthier. The rich flavor and creamy texture totally won over my family, especially with the cookie dough bites in every scoop.
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
- 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
- Salt: Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar in a small bowl. Mix in milk, vanilla, and salt. Add heat-treated flour and stir until combined. Fold in mini chocolate chips. Roll dough into small balls and refrigerate.
- Make the Ice Cream Base:
- Blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and salt in a food processor or blender until 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 My kids love helping roll the tiny cookie dough balls and eagerly wait for the ice cream to finish freezing. Sharing this treat together has become a new household tradition.
Required Tools
Food processor or blender, mixing bowls, container for freezing, and a small scoop make this recipe simple and mess-free.
Allergen Information
This dessert contains dairy, gluten, and may contain soy depending on your chocolate chips. Always check product labels if you have concerns.
Nutritional Information
Each serving provides 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein, making it a balanced treat.
Save Enjoy this cottage cheese ice cream straight from the freezer for a creamy, protein-packed delight that feels truly indulgent.
Recipe FAQ
- → Can I use low-fat cottage cheese?
Low-fat cottage cheese can be used, but full-fat provides a creamier, richer texture for the ice cream base.
- → Is heat-treating flour necessary?
Yes, heat-treating flour ensures it's safe to eat raw, reducing risk of bacteria in the cookie dough.
- → Can I substitute honey for maple syrup?
Absolutely! Honey works well and gives a slightly different flavor profile to the creamy base.
- → How do I make this extra creamy?
Incorporate heavy cream or substitute part of the cottage cheese with mascarpone for extra richness.
- → How long should I freeze the mixture?
Freeze for at least 4 hours or until firm. Allow 10 minutes at room temperature before scooping for easy serving.
- → Is this treat vegetarian friendly?
Yes, all ingredients are vegetarian, making it suitable for vegetarian diets while also being high in protein.