Pin 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 made this cottage cheese ice cream on a warm summer afternoon, hoping to satisfy my sweet tooth without feeling weighed down. Blending cottage cheese gave the ice cream an unexpectedly rich texture and folding in edible cookie dough made every scoop irresistible.
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)
- Salt: 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
- Salt: 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, then 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 salt in a food processor or blender until smooth and creamy.
- Combine:
- Gently fold 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 the ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Pin My kids love scooping this out after dinner on movie nights. It's become our newest summertime tradition.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon
Allergen Information
Contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and soy (if chocolate chips contain soy lecithin). Always check ingredient labels if concerned.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Pin The creamy texture and chunks of cookie dough make every bite feel special. Enjoy this healthier take on classic ice cream all summer long.
Recipe Q&A
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works but full-fat gives a creamier texture. Adjust for taste and consistency.
- → Is heat-treating flour necessary for cookie dough?
Yes, heat-treat flour to eliminate bacteria and make dough safe for eating raw in this dessert.
- → What other mix-ins can I try?
Chopped nuts, dried fruit, or swapping chocolate chips for butterscotch chips add new flavor dimensions.
- → Why let ice cream sit before scooping?
Allowing it to soften at room temperature ensures easier scooping and a smoother serving experience.
- → Can I use honey instead of maple syrup?
Yes, honey or maple syrup each provide sweetness and blend well into the cottage cheese base.
- → Is this dessert vegetarian?
Yes, it is vegetarian and packs extra protein from cottage cheese and dairy ingredients.