Cottage Cheese Ice Cream Dough (Print)
Protein-rich frozen dessert with whipped cottage cheese and edible chocolate chip dough bursts.
# Ingredients:
→ 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
# Directions:
01 - In a small bowl, cream softened butter with light brown sugar and granulated sugar until well combined.
02 - Stir in milk, vanilla extract, and a pinch of salt until incorporated.
03 - Add heat-treated all-purpose flour and mix until a dough forms.
04 - Fold mini chocolate chips into the cookie dough.
05 - Roll the prepared dough into small marble-sized balls and refrigerate until firm.
06 - In a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and salt until completely smooth and creamy.
07 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
08 - Transfer the mixture into a freezer-safe container, cover, and freeze for at least 4 hours until firm.
09 - Allow ice cream to rest at room temperature for 10 minutes before scooping for easy serving.
# Expert Tips:
01 -
- High-protein and satisfying
- Easy to make without an ice cream maker
02 -
- Heat-treat flour before making edible dough to ensure food safety
- Omit heavy cream for a lighter texture or substitute mascarpone for richer flavor
03 -
- Let ice cream soften slightly before scooping for best texture
- Customize by adding nuts or swapping chocolate chips for butterscotch chips