Cottage Cheese Cookie Dough Ice (Printable Version)

Whipped cottage cheese and cookie dough unite for a creamy, protein-rich frozen treat.

# What You'll Need:

→ 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, for extra creaminess)
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

# Directions:

01 - Cream softened butter, light brown sugar, and granulated sugar together in a small bowl until smooth.
02 - Mix in milk, vanilla extract, and a pinch of salt until incorporated.
03 - Stir in the heat-treated all-purpose flour until combined.
04 - Gently fold in mini chocolate chips.
05 - Roll cookie dough into small marble-sized balls and refrigerate until set.
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 completely smooth and creamy.
07 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
08 - Transfer mixture to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
09 - Let ice cream sit at room temperature for 10 minutes before scooping for easier serving.

# Expert Suggestions:

01 -
  • High-protein and lower in sugar than traditional ice cream
  • Includes edible chocolate chip cookie dough bites for extra indulgence
02 -
  • Heat-treating flour is essential for safe edible cookie dough.
  • This recipe contains dairy and gluten, so check labels if allergic.
03 -
  • Let the ice cream sit out for 10 minutes for the creamiest texture when scooping.
  • Try swapping chocolate chips for butterscotch or stir in chopped nuts for crunch.
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