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 tried making cottage cheese ice cream on a hot Saturday afternoon, hoping for something indulgent yet light. The cookie dough swirls made every bite nostalgic and surprisingly refreshing.
Ingredients
- Ice Cream Base: 2 cups (450 g) full-fat cottage cheese, 1/3 cup (80 ml) pure maple syrup or honey, 1 tsp vanilla extract, 1/2 cup (120 ml) heavy cream (optional, for extra creaminess), Pinch of salt
- Edible Cookie Dough: 1/2 cup (65 g) all-purpose flour, heat-treated, 2 tbsp (30 g) unsalted butter, softened, 2 tbsp (25 g) light brown sugar, 1 tbsp (15 g) granulated sugar, 1 tbsp (15 ml) milk, 1/2 tsp vanilla extract, Pinch of salt, 1/4 cup (40 g) mini chocolate chips
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. Stir in heat-treated flour 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 a pinch of salt in a food processor or high-speed blender until completely smooth and creamy.
- Combine:
- Gently fold cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Pour the mixture into a freezer-safe container, cover, and freeze for at least 4 hours, or until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Pin This is now a favorite in our home. My kids love helping roll the cookie dough, and everyone looks forward to dessert night when this ice cream is on the menu.
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). Check ingredient labels if concerned.
Nutritional Information
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g (per serving)
Pin This cottage cheese ice cream is a creamy way to enjoy childhood nostalgia, updated with a healthy twist. Whip up a batch for summer gatherings or as a protein-rich dessert any night.
Recipe FAQ
- → How do I make the cottage cheese creamy?
Blend cottage cheese with maple syrup, vanilla, and cream in a food processor until smooth.
- → Is the cookie dough safe to eat?
Yes, the flour is heat-treated and no raw eggs are used, making the dough safe to enjoy.
- → Can I make it without heavy cream?
Yes, omit heavy cream for a lighter dessert or substitute part of cottage cheese with mascarpone for richness.
- → How can I customize the flavor?
Add nuts, swap chocolate chips for butterscotch, or use alternative sweeteners to suit your preferences.
- → What equipment do I need?
You'll need a blender or food processor, mixing bowls, a freezer container, and a scoop or spoon.
- → Are there allergens in this treat?
It contains dairy, gluten, and possibly soy from chocolate chips. Always check ingredient labels if concerned.