Pin It 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 still remember the first spoonful & I tried: the richness of cottage cheese blends with a swirl of cookie dough for a frozen treat nobody expects, but everyone asks for a second scoop of.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g), for a rich creamy base
- Pure maple syrup or honey: 1/3 cup (80 ml), adds natural sweetness
- Vanilla extract: 1 tsp, for warmth and flavor
- Heavy cream (optional): 1/2 cup (120 ml), boosts creaminess
- Salt: Pinch, to balance flavors
- All-purpose flour (heat-treated): 1/2 cup (65 g), safe for edible dough*
- Unsalted butter: 2 tbsp (30 g), softened
- Light brown sugar: 2 tbsp (25 g), for a molasses touch
- Granulated sugar: 1 tbsp (15 g), for sweetness
- Milk: 1 tbsp (15 ml), binds dough
- Vanilla extract: 1/2 tsp, for the dough
- Salt: Pinch, enhances taste
- Mini chocolate chips: 1/4 cup (40 g), for classic cookie dough bites
Instructions
- Make the Edible Cookie Dough:
- Cream softened butter with brown sugar and granulated sugar in a bowl. Stir in milk, vanilla, and salt. Add heat-treated flour & mix until combined. Fold in chocolate chips, roll into marble-sized balls and chill.
- Make the Ice Cream Base:
- Blend cottage cheese, maple syrup (or honey), vanilla, heavy cream (if used), and a pinch of salt in a food processor or blender until completely smooth and creamy.
- Combine:
- Gently fold the chilled cookie dough balls into the cottage cheese mixture.
- Freeze:
- Spoon mixture into a freezer-safe container, cover and freeze for at least 4 hours until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Pin It When my nieces asked for a healthier ice cream after soccer, this was a hit: nobody missed the usual heavy creams, and faces lit up for those real cookie dough bites & tucked right inside.
Required Tools
Food processor or blender, mixing bowls, freezer-safe container, and scoop make the process simple from start to finish.
Allergen Information
Contains dairy, gluten, and may contain soy if chocolate chips have soy lecithin: always check the ingredient labels to ensure safety for everyone.
Nutritional Information
Each serving delivers about 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein for a balanced treat any day of the week.
Pin It Once you taste this cottage cheese ice cream, you may never go back to regular store-bought. It’s satisfying, easy, and guaranteed to surprise any guest.
Recipe FAQs
- → How do you make cottage cheese smooth for ice cream?
Blend cottage cheese with syrup and vanilla in a food processor until completely creamy and smooth.
- → Is the cookie dough in this dessert safe to eat?
Yes. The flour for the cookie dough is heat-treated to eliminate bacteria, making it safe for consumption.
- → Can I use honey instead of maple syrup?
Absolutely! Either honey or maple syrup works well for sweetening the ice cream base.
- → What if I want a richer texture?
For extra richness, include heavy cream or substitute some cottage cheese with mascarpone cheese.
- → How do I serve the ice cream for the best texture?
Let the frozen dessert sit at room temperature for 10 minutes to soften before scooping.
- → Are there ingredient substitutes for dietary needs?
Omit heavy cream for a lower fat result, and swap chocolate chips or add nuts if preferred.