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 for my family on a hot summer evening, and everyone was amazed by the richness and texture. Even picky eaters were convinced it was classic ice cream after the first bite.
Ingredients
- Ice Cream Base: 2 cups (450 g) full-fat cottage cheese, 1/3 cup (80 ml) pure maple syrup or honey, 1 tsp vanilla extract, 1/2 cup (120 ml) heavy cream (optional, for extra creaminess), Pinch of salt
- Edible Cookie Dough: 1/2 cup (65 g) all-purpose flour (heat-treated), 2 tbsp (30 g) unsalted butter (softened), 2 tbsp (25 g) light brown sugar, 1 tbsp (15 g) granulated sugar, 1 tbsp (15 ml) milk, 1/2 tsp vanilla extract, Pinch of salt, 1/4 cup (40 g) mini chocolate chips
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 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 Sharing a fresh batch of this ice cream with my kids has become a summer tradition. They always rush to grab the biggest scoop with the most cookie dough pieces!
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon
Allergen Information
Contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and soy (if chocolate chips contain soy lecithin). Check labels for allergens.
Nutritional Information
Per serving: Calories 240, Total Fat 11 g, Carbohydrates 23 g, Protein 11 g
Save Enjoy this cottage cheese ice cream as a healthy dessert or snack. The creamy base and cookie dough surprises make every bite fun!
Kitchen Guide
- → How is cottage cheese used in the dessert?
Cottage cheese is blended until creamy, forming the high-protein base for a smooth frozen texture.
- → Can I replace maple syrup with another sweetener?
Yes, honey or your favorite liquid sweetener can substitute for maple syrup, keeping flavor and sweetness balanced.
- → Why is flour heat-treated for cookie dough?
Heat-treating kills bacteria, ensuring the cookie dough is safe for consumption without baking.
- → Is heavy cream necessary for the base?
Heavy cream is optional; omitting it creates a lighter texture, or add mascarpone for extra richness.
- → How do I make scooping easier?
Let the frozen dessert sit at room temperature for 10 minutes before scooping for optimal texture.
- → Are there customizable mix-ins?
Yes! Try chopped nuts, alternative chips like butterscotch, or vary cookie dough flavors to suit your taste.