Pin 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 whipped this up for a weekend family movie night and even the kids, who never go for cottage cheese, couldn&t believe it was the base. The cookie dough bites sprinkled throughout made it an instant hit.
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: 1/2 cup (120 ml, optional)
- 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: 1/2 tsp
- Salt: Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar in a bowl. Mix in milk, vanilla, and salt. Add heat-treated flour and stir. Fold in mini chocolate chips. Shape 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 until smooth and creamy.
- Combine:
- Gently fold cookie dough balls into the cottage cheese mixture.
- Freeze:
- Transfer 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.
Pin We always laugh thinking about how Dad first tasted this by accident, reaching for a midnight snack and finishing half the container before anyone else tried a bite. Now it&s requested endless times during summer vacations.
Required Tools
Food processor or blender, mixing bowls, freezer-safe container, and a small scoop or spoon make prep and serving smooth and quick.
Allergen Information
This recipe contains dairy, gluten, and may include soy if chocolate chips contain soy lecithin. Always check labels for allergens if needed.
Nutritional Information
Each serving has about 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein, making it a satisfying treat for those seeking extra protein.
Pin This cottage cheese ice cream is fun to make and even better to share. Enjoy cool scoops packed with gooey cookie dough bites all summer long.
Recipe Q&A
- → How do I make the cottage cheese smooth for ice cream?
Use a food processor or high-speed blender to blend cottage cheese until completely smooth and creamy. Make sure no lumps remain for the best texture.
- → Is the cookie dough safe to eat?
Yes—the cookie dough uses heat-treated flour to eliminate contaminants, making it safe to eat raw in frozen desserts.
- → Can I use other sweeteners besides maple syrup?
Absolutely. Honey or agave syrup work well, but choose your preferred natural sweetener for the ice cream base.
- → Can I make this dessert without heavy cream?
Yes. Leaving out heavy cream reduces fat and keeps the frozen treat lighter, while still maintaining creamy texture.
- → How long should I freeze the dessert before serving?
Freeze for at least 4 hours or until firm. Let it sit at room temperature for 10 minutes before scooping for easier serving.
- → Are there mix-in variations for the cookie dough?
Feel free to add chopped nuts, use butterscotch chips, or try mascarpone for extra richness in the ice cream base.
