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 on a hot summer afternoon to surprise my family with something sweet but healthier than the usual options. Seeing everyone smile as they discovered the cookie dough bites inside made me realize it was a hit.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g) for the creamy base
- Pure maple syrup or honey: 1/3 cup (80 ml) for natural sweetness
- Vanilla extract: 1 tsp to enhance flavor
- Heavy cream (optional): 1/2 cup (120 ml) if you want extra creaminess
- Salt: Pinch in both parts
- All-purpose flour, heat-treated: 1/2 cup (65 g) safe for raw eating
- Unsalted butter: 2 tbsp (30 g) softened for cookie dough richness
- Light brown sugar: 2 tbsp (25 g) blended into dough
- Granulated sugar: 1 tbsp (15 g) blended into dough
- Milk: 1 tbsp (15 ml) for dough texture
- Vanilla extract: 1/2 tsp for cookie dough flavor
- Mini chocolate chips: 1/4 cup (40 g) for bursts of chocolate
Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar. Mix in milk, vanilla, and salt. Add heat-treated flour and stir until combined. Fold in mini chocolate chips. Roll dough into small marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- In a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt 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 the ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Save My youngest always insists on helping roll the cookie dough balls, and it turns into a fun, messy family project every time we make this ice cream.
Required Tools
Use a food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon for the best results.
Allergen Information
This ice cream contains dairy products and gluten from wheat flour. Some chocolate chips may include soy lecithin, so read labels if you have sensitivities.
Nutritional Information (per serving)
Each serving has approximately 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein.
Save Whether you need a refreshing treat or a healthy dessert option, this cottage cheese ice cream delivers both fun and flavor in every scoop.
Kitchen Q&A
- → How does cottage cheese affect the texture?
Cottage cheese, when blended, gives a smooth, creamy texture and boosts protein in frozen desserts.
- → Is heat-treating flour necessary for edible dough?
Yes, heat-treating the flour eliminates bacteria, making it safe to consume in the uncooked dough.
- → Can I use honey instead of maple syrup?
Honey works as a sweetener, just like maple syrup. Choose to suit your taste preferences.
- → How do I make this treat scoopable?
Let it sit out at room temperature for ten minutes before scooping for easier serving.
- → Can I make this lower in fat?
You can omit heavy cream or reduce the quantity of cottage cheese for a lighter frozen treat.
- → Are there ingredient substitutions for variety?
Try mixing in chopped nuts or using butterscotch chips instead of chocolate for a flavor twist.