Save to Pinterest 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.
This cottage cheese ice cream quickly became my go-to treat when craving something sweet but wanting to boost my protein intake. I love how the edible cookie dough bites transform this easy, blender-based dessert into a nostalgic classic with a modern twist.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g)
- Pure maple syrup or honey: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Heavy cream (optional): 1/2 cup (120 ml) for extra creaminess
- Salt: Pinch
- All-purpose flour, heat-treated: 1/2 cup (65 g) for edible cookie dough
- Unsalted butter, softened: 2 tbsp (30 g)
- Light brown sugar: 2 tbsp (25 g)
- Granulated sugar: 1 tbsp (15 g)
- Milk: 1 tbsp (15 ml)
- Vanilla extract (for dough): 1/2 tsp
- Salt (for dough): Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- Cream softened butter, brown sugar, and granulated sugar together. Mix in milk, vanilla, and salt. Add heat-treated flour and stir until combined. Fold in mini chocolate chips. Roll dough into marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- Blend cottage cheese, maple syrup (or honey), vanilla extract, heavy cream (if using), and salt in a food processor or blender until smooth and creamy.
- Combine:
- Fold the cookie dough balls into the blended cottage cheese mixture gently.
- 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 to Pinterest Making this ice cream was a family affair, with kids rolling cookie dough balls and everyone eagerly waiting for the first taste straight from the freezer.
Required Tools
You only need a food processor or high-speed blender, mixing bowls, a freezer-safe container, and a small scoop or spoon to make this ice cream at home.
Allergen Information
This recipe contains dairy from cottage cheese, butter, cream, milk, gluten from wheat flour, and may contain soy if using chocolate chips with soy lecithin. Always check labels for potential allergens if you are sensitive.
Nutritional Information
Each serving has approximately 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein, making it a satisfying treat that fits into a balanced lifestyle.
Save to Pinterest Enjoy creamy protein-packed ice cream whenever the craving strikes. This recipe is sure to become a freezer staple in your dessert rotation.
Ask About This Recipe
- → How do I make heat-treated flour safe to use?
Microwave flour in a bowl for 1 minute, stirring every 15 seconds. Let cool before mixing into dough.
- → Can I substitute cottage cheese for another ingredient?
Mascarpone can replace part of the cottage cheese for extra richness, or use only cottage cheese for lower fat.
- → How do I get ultra-creamy ice cream texture?
Include heavy cream in the base and blend until completely smooth for a silkier texture.
- → What mix-ins work besides chocolate chips?
You can add chopped nuts or swap chocolate chips for butterscotch chips to vary flavors and textures.
- → Is this dessert suitable for vegetarians?
Yes, it uses no meat-based ingredients and suits vegetarian diets seeking high-protein options.
- → What allergens are present in the ingredients?
Dairy, gluten, and possibly soy are present. Always check ingredient labels for specific allergens.