Cottage Cheese Ice Cream Dough (Print Version)
Whipped cottage cheese ice cream with edible cookie dough, combining creamy texture and sweet chocolate chip bursts.
# Components:
→ 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 heat-treated all-purpose flour
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
# Directions:
01 - In a small bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth. Blend in milk, vanilla extract, and salt, mixing thoroughly. Add the heat-treated all-purpose flour and stir until a uniform dough forms. Fold in mini chocolate chips. Shape into marble-sized balls and refrigerate until firm.
02 - In a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream if using, and a pinch of salt. Process until the mixture is silky and completely smooth.
03 - Gently fold the chilled cookie dough balls into the whipped cottage cheese mixture, ensuring even distribution.
04 - Transfer the mixture into a freezer-safe container, cover tightly, and freeze for a minimum of 4 hours until set.
05 - Let the ice cream rest at room temperature for about 10 minutes before scooping for optimal texture.
# Expert Advice:
01 -
- High-protein and satisfying
- No ice cream maker needed
02 -
- Heat-treating flour is essential for safety when making edible cookie dough.
- For a lighter option, omit the heavy cream and use just cottage cheese for the base.
03 -
- Let the ice cream soften a few minutes before scooping for the creamiest texture.
- Customize with chopped nuts or swap chocolate chips with butterscotch chips for a fun twist.