Save 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 made this while searching for a way to satisfy ice cream cravings without the extra sugar. The cottage cheese makes it so rich and smooth, and the cookie dough pieces are a hit with my kids every time.
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 the softened butter, brown sugar, and granulated sugar. Mix in milk, vanilla, and salt. Add heat-treated flour and stir until combined. Fold in mini chocolate chips. Roll dough into small 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 until completely smooth and creamy in a food processor or blender.
- Combine:
- Gently fold the chilled cookie dough balls into the cottage cheese mixture.
- Freeze:
- Transfer the mixture into a freezer-safe container. Cover and freeze for at least 4 hours or until firm.
- Serve:
- Let the ice cream stand at room temperature for 10 minutes before scooping to soften for serving.
Save My kids ask for this every summer, and it's become our go-to for picnics and backyard movie nights. The first time I made it, they couldn't believe there was cottage cheese inside.
Required Tools
You'll need a food processor or high-speed blender, mixing bowls, a freezer-safe container, and a small scoop or spoon to make perfect cookie dough balls.
Allergen Information
This ice cream contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and may contain soy if chocolate chips have soy lecithin. Always check your labels if allergy is a concern.
Nutritional Information (per serving)
Each serving has about 240 calories, 11 g of fat, 23 g of carbohydrates, and 11 g of protein.
Save This cottage cheese ice cream is creamy, delicious, and totally customizable so you can enjoy your favorite cookie dough flavor guilt-free. Try it with your favorite mix-ins and make it your own.
Recipe Questions & Answers
- → How do I heat-treat flour for the cookie dough?
Microwave flour in a bowl for 1 minute, stirring every 15 seconds, to kill bacteria. Let cool before using.
- → Can I make this dessert without heavy cream?
Yes, omit heavy cream for a lower-fat version. The ice cream will still be creamy thanks to cottage cheese.
- → How long does the ice cream need to freeze?
Freeze for at least 4 hours until firm. Let stand at room temperature 10 minutes before serving for easy scooping.
- → Is this dessert vegetarian?
Yes, it is vegetarian and high-protein, using dairy products as the base and no gelatin or meat derivatives.
- → What is a good swap for chocolate chips?
You can substitute with butterscotch chips, chopped nuts, or other mix-ins to suit your preference.
- → What tools do I need to make this dessert?
You'll need a food processor or blender, mixing bowls, freezer-safe container, and scoop or spoon.