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 tried making cottage cheese ice cream after seeing countless viral videos and was amazed at how easy and delicious this treat turned out. The cookie dough chunks melt into each creamy bite, making it a favorite for my whole family.
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
- Pinch of salt: just a 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
- Pinch of salt: just a 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 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 or high-speed blender until completely 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 My kids love helping roll the cookie dough balls, and our favorite part is scooping out the first bite together on a sunny afternoon.
Required Tools
You will need a food processor or high-speed blender, mixing bowls, a freezer-safe container, and a small scoop or spoon for shaping the cookie dough balls.
Allergen Information
This recipe contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and possibly soy (chocolate chips). Always check ingredient labels to avoid allergens.
Nutritional Information
Each serving has about 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein.
Pin It This cottage cheese ice cream is both satisfying and simple, making it perfect for those who want a healthier dessert with classic flavors.
Recipe Questions & Answers
- → How do you achieve a creamy texture?
Blending cottage cheese with heavy cream creates a smooth base. Whipping well eliminates any graininess.
- → Is it necessary to heat-treat the flour?
Yes, heat-treating flour ensures it is safe for raw consumption in edible cookie dough.
- → Can I use a different sweetener?
Maple syrup and honey work well, but agave or stevia can be substituted for a different flavor profile.
- → What's the best method for serving?
Let the frozen dessert sit at room temperature for 10 minutes before scooping for a softer, easy-to-serve texture.
- → How do I customize mix-ins?
Try chopped nuts, butterscotch chips, or pieces of dried fruit for additional flavors and textures.
- → Does this dessert fit a vegetarian or high-protein diet?
Yes, it's suitable for vegetarians and provides a good protein boost from cottage cheese.