Cottage Cheese Cookie Dough Ice Cream (Printable)

Creamy, high-protein ice cream featuring whipped cottage cheese and chocolate chip cookie dough chunks.

# 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 - In a small bowl, cream together softened butter, light brown sugar, and granulated sugar until fully combined. Blend in milk, vanilla extract, and salt. Incorporate heat-treated all-purpose flour and mix until cohesive. Fold in mini chocolate chips. Shape dough into marble-sized balls and refrigerate until firm.
02 - In a food processor or high-speed blender, process cottage cheese, maple syrup or honey, vanilla extract, heavy cream if using, and a pinch of salt until smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
04 - Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours or until fully set.
05 - Allow ice cream to soften at room temperature for 10 minutes before scooping for easier serving.

# Expert Advice:

01 -
  • High-protein dessert made from cottage cheese
  • Edible cookie dough mix-in for fun texture
02 -
  • Heat-treat flour by microwaving for 1 minute, stirring every 15 seconds, to kill bacteria
  • For a lower-fat version omit heavy cream or swap part of the cottage cheese for mascarpone for extra richness
03 -
  • Let ice cream soften for a few minutes before scooping for the creamiest texture
  • Try adding chopped nuts or swapping chocolate chips for butterscotch chips for different flavors
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