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.
The first time I tried cottage cheese ice cream, I was amazed by how creamy and indulgent it tasted. Scooping in the homemade cookie dough bites makes it extra special for a healthier dessert that still feels decadent.
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 (for dough): 1/2 tsp
- Salt (for dough): 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 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 at least 4 hours until firm.
- Serve:
- Let ice cream sit at room temperature for about 10 minutes before scooping.
Save This frozen treat is now a go-to for our movie nights and rainy afternoons, especially when my kids help shape the cookie dough balls. It always disappears fast!
Required Tools
Food processor or blender, mixing bowls, freezer-safe container, and a small scoop or spoon make preparation quick and easy!
Allergen Information
Contains dairy and gluten. Always check your chocolate chips for soy lecithin if concerned about soy.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save Enjoy this protein-packed ice cream any night you crave something sweet but want to stay on track!
Recipe FAQ
- → Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese offers a creamier texture for your ice cream.
- → Is flour safe to eat uncooked?
Heat-treat the flour by microwaving as described to make it safe for consumption.
- → How long should I freeze before serving?
Freeze for at least 4 hours to ensure the ice cream sets properly and holds its shape.
- → Can I substitute honey for maple syrup?
Yes, both honey and maple syrup work well and will slightly change the flavor profile.
- → What mix-ins can I add?
Try chopped nuts, different chips, or even swirl in fruit preserves for more flavor variety.