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.
My first attempt at cottage cheese ice cream was surprisingly creamy and rich, and the addition of cookie dough took it to another level of indulgence without the guilt. It has become a favorite way to satisfy my sweet tooth while staying on track with my protein goals.
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, for extra creaminess): 1/2 cup (120 ml)
- Pinch of salt:
- 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:
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- Cream together butter, brown sugar, and granulated sugar in a small bowl. Mix in milk, vanilla, and salt, then add heat-treated flour and stir until combined. Fold in mini chocolate chips, roll into small balls, and refrigerate.
- Make the Ice Cream Base:
- Blend cottage cheese, maple syrup (or honey), vanilla, heavy cream (if using), and salt in a food processor or blender until smooth and creamy.
- Combine:
- Gently fold chilled cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container, cover, and freeze for at least 4 hours until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping.
Save We love making this together on warm afternoons. Scooping out creamy spoonfuls while the cookie dough peeks through is always a hit with kids and adults.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon are all you need to whip up this easy dessert at home.
Allergen Information
This ice cream contains dairy and gluten. Check your chocolate chips, as some brands include soy lecithin.
Nutritional Information
Each serving has about 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein.
Save This frozen treat is a creamy twist on tradition. Enjoy every protein-packed, chocolate-chip loaded bite.
Cooking Guide
- → Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese gives a creamier texture. Low-fat versions may produce a slightly icier result.
- → How do I heat-treat flour for cookie dough?
Microwave flour in a bowl for one minute, stirring every 15 seconds. Let it cool before using to ensure safety.
- → Can I make this ice cream without heavy cream?
Absolutely. Heavy cream is optional and adds richness. Omit for a lighter frozen dessert with less fat.
- → What can I substitute for chocolate chips?
Try chopped nuts, white chocolate, or butterscotch chips for a different flavor and texture profile.
- → Is it necessary to use a high-speed blender?
A high-speed blender or food processor ensures the smoothest cottage cheese base. Manual mixing may leave graininess.
- → How should I store leftovers?
Keep ice cream in an airtight, freezer-safe container. Let sit at room temperature before scooping for best texture.