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 first made this cottage cheese ice cream for a sunny weekend treat, and it was a hit with my friends who couldn&t believe how creamy and rich it was without using traditional ice cream methods. The bursts of cookie dough add a playful touch that quickly makes it a favorite for anyone who loves frozen desserts.
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) for extra creaminess
- 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. Add heat-treated flour and stir until well 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 a pinch of salt in a food processor or blender until completely 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 or until firm.
- Serve:
- Let sit at room temperature for 10 minutes before scooping for easier serving.
Save My kids loved helping to roll the cookie dough balls and sneaking a few before we mixed everything together. Enjoying the ice cream after dinner has become a new tradition that everyone looks forward to in our home.
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 for allergens if concerned.
Nutritional Information
Per serving: calories 240, total fat 11 g, carbohydrates 23 g, protein 11 g
Save Serve this cottage cheese ice cream for a refreshing dessert that feels indulgent yet is surprisingly nutritious. Enjoy every creamy bite!
Recipe Guide
- → How does cottage cheese affect the texture of ice cream?
Cottage cheese, when blended, creates a creamy, smooth base with an added protein boost and subtle tang.
- → Is it safe to eat the cookie dough?
The flour is heat-treated and no eggs are used, making the cookie dough safe to eat raw.
- → Can I omit the heavy cream?
Yes, omitting heavy cream reduces fat but retains creaminess from cottage cheese. Use cream for a richer texture.
- → How long does this frozen treat take to set?
Allow at least 4 hours in the freezer for the mixture to firm up before serving.
- → Are there alternative mix-ins for cookie dough?
Try chopped nuts, swap chocolate chips for butterscotch chips, or experiment with different extracts for new flavors.
- → How do I ensure easy scooping after freezing?
Let the ice cream sit at room temperature for about 10 minutes. It softens and becomes much easier to scoop.