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.
When I first crafted this cottage cheese ice cream, I was amazed by how creamy it turned out with just a few simple ingredients. Even my friends who are skeptical about cottage cheese couldn't resist a second scoop!
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Ingredients
- Full-fat cottage cheese: 2 cups (450 g) gives a creamy base packed with protein
- Pure maple syrup or honey: 1/3 cup (80 ml) for naturally sweetening the ice cream
- Vanilla extract: 1 tsp adds classic ice cream flavor
- Heavy cream (optional): 1/2 cup (120 ml) for extra richness and creaminess
- Salt: A pinch to balance flavors
- All-purpose flour, heat-treated: 1/2 cup (65 g) makes the cookie dough safe to eat
- Unsalted butter, softened: 2 tbsp (30 g) for decadent texture in the dough
- Light brown sugar: 2 tbsp (25 g) adds warm sweetness
- Granulated sugar: 1 tbsp (15 g) keeps cookie dough classic
- Milk: 1 tbsp (15 ml) helps the dough hold together
- Vanilla extract: 1/2 tsp infuses aroma into the dough
- Salt: A pinch
- Mini chocolate chips: 1/4 cup (40 g) for chocolatey bursts in every bite
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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 until incorporated. Add heat-treated flour and stir to combine. 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 a pinch of salt in a food processor or blender until smooth and creamy.
- Combine:
- Gently fold the chilled cookie dough balls into the cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container, cover, and freeze for at least 4 hours until firm.
- Serve:
- Allow ice cream to sit at room temperature for 10 minutes for easier scooping and enjoy.
Pin it Everyone in my family was surprised by how much this felt like regular ice cream, and the hidden cookie dough gems made it extra fun for kids. It quickly became a requested dessert on our movie nights!
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Required Tools
You'll need a food processor or blender to whip up the ice cream base, mixing bowls for the dough, and a freezer-safe container for storing your finished dessert.
Allergen Information
This recipe contains dairy from cottage cheese, butter, cream, and milk, gluten from wheat flour, and may contain soy if the chocolate chips include soy lecithin.
Nutritional Information
Each serving contains about 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein, making it a satisfying dessert.
Pin it 
This easy recipe guarantees creamy ice cream with fun cookie dough bites every time. Enjoy a scoop straight from the freezer for a cool, protein-packed snack!
Frequently Asked Questions
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works, but the texture may be less creamy. Full-fat yields the smoothest result.
- → Is the cookie dough safe to eat?
Absolutely! The flour is heat-treated and no raw eggs are used, making it safe for consumption.
- → Can I substitute maple syrup with honey?
Yes, both honey and maple syrup provide sweetness and work well in the base. Choose your favorite flavor.
- → How do I ensure a creamy texture?
Blend the ice cream base thoroughly, and consider adding heavy cream for extra richness and smoothness.
- → How long should I freeze the mixture?
Freeze for at least 4 hours or until firm. Let sit at room temperature before scooping for easy serving.
- → Are there gluten-free alternatives?
Use a gluten-free flour blend for the cookie dough to create a gluten-free version. Check all ingredient labels.
