Cottage Cheese Ice Cream Dough (Print)

Creamy cottage cheese ice cream blended with chocolate chip cookie dough for a protein-packed frozen dessert.

# Ingredients:

→ Ice Cream Base

01 - 2 cups full-fat cottage cheese
02 - 1/3 cup pure maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - 1/2 cup heavy cream (optional)
05 - Pinch of salt

→ Edible Cookie Dough

06 - 1/2 cup all-purpose flour, heat-treated
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon granulated sugar
10 - 1 tablespoon milk
11 - 1/2 teaspoon vanilla extract
12 - Pinch of salt
13 - 1/4 cup mini chocolate chips

# Instructions:

01 - In a small bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth.
02 - Add milk, vanilla extract, and a pinch of salt to the creamed mixture and combine thoroughly.
03 - Stir in the heat-treated all-purpose flour until a soft dough forms.
04 - Mix in mini chocolate chips until evenly distributed throughout the dough.
05 - Roll the dough into marble-sized balls and refrigerate until firm.
06 - In a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt until the mixture is completely smooth and creamy.
07 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
08 - Transfer the mixture into a freezer-safe container, cover, and freeze for a minimum of 4 hours or until set.
09 - Allow the frozen ice cream to sit at room temperature for 10 minutes before scooping for optimal texture.

# Pro Tips:

01 -
  • High in protein for a more nutritious dessert
  • No ice cream maker required
02 -
  • Heat-treat flour to make cookie dough safe to eat
  • Omitting heavy cream gives a lower-fat ice cream, while adding mascarpone makes it richer
03 -
  • Let ice cream thaw slightly before scooping for the creamiest texture
  • Try substituting butterscotch chips or adding chopped nuts for extra crunch
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