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 on a hot summer afternoon when I craved something sweet but didn't want to feel weighed down. The addition of cookie dough brings childhood nostalgia, and it's a hit at gatherings!
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 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 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 cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container. Cover and freeze for at least 4 hours, or until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Save Last week my kids helped roll the cookie dough balls, and we laughed as they tried not to eat them all before freezing. It's quickly become a family favorite dessert for movie nights!
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon make the process quick and easy.
Allergen Information
This ice cream contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and possible soy (chocolate chips). Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: 240 calories, 11 g total fat, 23 g carbohydrates, 11 g protein.
Save Enjoy this creamy, high-protein treat anytime you crave a sweet dessert. You'll love both its taste and wholesome ingredients!
Recipe FAQ
- → Can I use low-fat cottage cheese?
Yes, you can substitute low-fat cottage cheese, but the ice cream may be less creamy. Adding heavy cream helps improve texture.
- → How do I heat-treat flour for edible dough?
Microwave flour in a bowl for 1 minute, stirring every 15 seconds, to kill bacteria. Let it cool before using.
- → Can the dessert be made without a blender?
A blender or food processor ensures the mixture is smooth. You can try mashing ingredients thoroughly, but texture may vary.
- → Is it possible to add other mix-ins?
Absolutely! Chopped nuts, butterscotch chips, or different flavored chocolate chips work well in this frozen treat.
- → How long should I let it thaw before scooping?
Allow the frozen mixture to sit at room temperature for about 10 minutes before scooping for best results.
- → Is this dessert suitable for vegetarians?
Yes, it is vegetarian-friendly, relying on dairy ingredients and egg-free cookie dough.