Cottage Cheese Cookie Dough Ice Cream (Printable Version)

Whipped cottage cheese base meets edible cookie dough bits for a high-protein, guiltless frozen dessert.

# Components:

→ 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

# Preparation steps:

01 - Cream together softened butter, light brown sugar, and granulated sugar in a small bowl until smooth. Mix in milk, vanilla extract, and salt. Add heat-treated flour and stir until incorporated. Fold in mini chocolate chips. Roll dough into marble-sized balls, then chill in the refrigerator.
02 - Blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and a pinch of salt in a food processor or high-speed blender until completely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the cottage cheese mixture.
04 - Transfer mixture to a freezer-safe container. Cover and freeze for a minimum of 4 hours or until firm.
05 - Allow ice cream to sit at room temperature for 10 minutes prior to scooping to ease serving.

# Expert Advice:

01 -
  • High in protein so it's a healthier frozen treat
  • No ice cream maker required for creamy results
02 -
  • Heat-treat any flour to keep the recipe safe for eating raw
  • This dessert contains dairy and gluten so check ingredient labels if you have allergies
03 -
  • Let your ice cream sit for at least 10 minutes after pulling from the freezer for best texture
  • Mix in nuts or swap chocolate chips for butterscotch if you want a flavor twist
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