Pin it 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.
Ever since I discovered how cottage cheese can be whipped into a luscious ice cream base, this cookie dough version has become a year-round freezer staple for my family.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g) for creamy texture and protein
- Pure maple syrup or honey: 1/3 cup (80 ml) for natural sweetness
- Vanilla extract: 1 tsp to boost flavor
- Heavy cream: 1/2 cup (120 ml) optional, for extra creaminess
- Salt: Pinch, to balance flavors
- All-purpose flour, heat-treated: 1/2 cup (65 g) for edible cookie dough
- Unsalted butter, softened: 2 tbsp (30 g) for dough richness
- Light brown sugar: 2 tbsp (25 g) for dough sweetness
- Granulated sugar: 1 tbsp (15 g) for dough texture
- Milk: 1 tbsp (15 ml) for moisture
- Vanilla extract (for dough): 1/2 tsp for flavor
- Salt (for dough): Pinch
- Mini chocolate chips: 1/4 cup (40 g) for chocolate bursts
Instructions
- Make the Edible Cookie Dough:
- Cream softened butter, brown sugar, and granulated sugar together in a small bowl. Mix in milk, vanilla, and salt, then stir in heat-treated flour. 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, optional heavy cream, and a pinch of salt in a food processor or blender until completely smooth and creamy.
- Combine:
- Gently fold cookie dough balls into the blended ice cream base.
- Freeze:
- Transfer mixture to a freezer-safe container, cover, and freeze for at least 4 hours until firm.
- Serve:
- Let sit at room temperature for 10 minutes before scooping to serve easily.
Pin it The first time we tried this recipe, my kids couldn't believe the ice cream was made with cottage cheese. Now it's a favorite for family movie nights.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon make prep and serving easy.
Allergen Information
This dessert contains dairy, gluten, and soy. Double-check ingredient labels if allergens are a concern.
Nutritional Information (per serving)
Each serving offers 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein for a filling dessert option.
Pin it Try customizing the mix-ins for your favorite flavors and enjoy this guilt-free treat straight from your freezer.
Recipe FAQs
- → How do I make cottage cheese ice cream creamy?
Blending cottage cheese with heavy cream and maple syrup ensures a smooth, rich texture. For extra creaminess, use full-fat cottage cheese and blend until completely smooth.
- → Is the cookie dough safe to eat raw?
Yes, the dough uses heat-treated flour and no eggs, making it safe to eat without baking. Always let the flour cool after microwaving to avoid clumping.
- → Can I use other mix-ins besides chocolate chips?
Absolutely! Try chopped nuts, butterscotch chips, or even dried fruit for a different flavor profile in your frozen treat.
- → Do I need an ice cream maker for this dessert?
No ice cream maker required. Blend the ingredients, fold in cookie dough balls, and freeze in a standard container until set.
- → How long should I let the dessert sit before scooping?
Let the frozen mixture sit at room temperature for about 10 minutes. This makes scooping easier and improves texture.
- → Can I make this dessert lower in fat?
Yes. Skip the heavy cream or substitute part of the cottage cheese with lighter dairy options to reduce fat content without losing creaminess.