Cottage Cheese Cookie Dough Ice (Printer View)
Creamy cottage cheese ice cream swirled with edible cookie dough for a protein-rich frozen treat.
# 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
# Method:
01 - Cream softened unsalted butter, light brown sugar, and granulated sugar in a mixing bowl using a spoon or spatula.
02 - Mix milk, vanilla extract, and a pinch of salt into the creamed mixture until combined.
03 - Add heat-treated all-purpose flour and stir until smooth and evenly combined.
04 - Gently incorporate mini chocolate chips into the dough.
05 - Roll dough into small marble-sized balls and refrigerate until ready to use.
06 - Process 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.
07 - Gently fold chilled cookie dough balls into the blended cottage cheese mixture using a spatula.
08 - Transfer mixture to a freezer-safe container, cover tightly, and freeze for at least 4 hours until firm.
09 - Allow ice cream to stand at room temperature for 10 minutes before scooping for easier serving.
# Expert Advice:
01 -
- High in protein, thanks to cottage cheese
- No ice cream maker required for this simple homemade treat
02 -
- Heat-treat flour to ensure cookie dough is safe to eat
- Recipe contains dairy and gluten; check labels for allergens
03 -
- Let the ice cream soften for easier scooping
- Try folding in chopped nuts for added crunch