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.
I first made this cottage cheese ice cream on a whim when I craved a frozen treat that felt satisfying but lighter. The cookie dough bites make every scoop exciting and it was an instant hit at home!
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:
- Cream together softened butter, brown sugar, and granulated sugar in a small bowl. 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:
- Blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt in a food processor until very 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.
Pin it When my kids helped roll the little cookie dough balls, they felt so proud scooping out their own homemade cookie dough ice cream. It quickly became our favorite after-dinner treat together!
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) and gluten (wheat flour). Chocolate chips may contain soy lecithin. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Pin it This cottage cheese ice cream is creamy, delicious, and easily made at home—a fun way to enjoy extra protein in dessert form.
Recipe Questions & Answers
- → How do I make the cottage cheese base smooth?
Blend cottage cheese with maple syrup, vanilla, and optional cream using a food processor until completely smooth and creamy.
- → Is the cookie dough safe to eat raw?
Yes, the flour is heat-treated to eliminate bacteria and the dough contains no eggs, making it safe for raw consumption.
- → Can I use honey instead of maple syrup?
Yes, honey works just as well and imparts a slightly different flavor. Choose according to your taste preference.
- → How do I make the dessert scoopable?
Let it sit at room temperature for about 10 minutes after freezing before scooping to soften slightly.
- → Are there variations for mix-ins?
Try adding chopped nuts, swapping chocolate chips for butterscotch chips, or substituting part of cottage cheese with mascarpone for extra richness.
- → Is this suitable for vegetarians?
Yes, this dish contains no meat and is a vegetarian-friendly dessert rich in protein.