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.
The first time I tried cottage cheese ice cream, I was amazed by how rich and creamy it tasted even without traditional custard. Mixing in the cookie dough makes it a playful and indulgent treat that my friends always request at gatherings.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g), whipped for creaminess
- Pure maple syrup or honey: 1/3 cup (80 ml), for sweetness
- Vanilla extract: 1 tsp, adds warmth
- Heavy cream (optional): 1/2 cup (120 ml), for extra richness
- Salt: Pinch, balances flavors
- All-purpose flour, heat-treated: 1/2 cup (65 g), ensures safe edible cookie dough
- Unsalted butter, softened: 2 tbsp (30 g), base for cookie dough
- Light brown sugar: 2 tbsp (25 g), adds caramel notes
- Granulated sugar: 1 tbsp (15 g), boosts sweetness
- Milk: 1 tbsp (15 ml), creates smooth dough
- Vanilla extract: 1/2 tsp, for classic cookie dough flavor
- Salt: Pinch, highlights sweetness
- Mini chocolate chips: 1/4 cup (40 g), for chocolate bursts
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. 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 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 kids love helping roll the mini cookie dough balls. It has become a weekend tradition and we enjoy customizing the mix-ins together for a fun family treat.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon make preparation smooth and hassle-free.
Allergen Information
This recipe contains dairy from the cottage cheese, butter, cream, and milk, gluten from wheat flour, and may contain soy if the chocolate chips have soy lecithin. Always check ingredient labels if managing allergies.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g per serving, making this a satisfying and balanced dessert.
Save Enjoy your creamy, homemade ice cream straight from the freezer with your favorite toppings. This treat is perfect for both weeknight desserts and impressing guests.
Kitchen Tips & Answers
- → Can I substitute cottage cheese with another ingredient?
Greek yogurt or ricotta may be used, but cottage cheese provides the creamiest texture and highest protein content.
- → Do I need to heat-treat the flour for cookie dough?
Yes, heating flour ensures safety by eliminating bacteria, making the dough safe to eat raw.
- → Is heavy cream necessary in the base?
Heavy cream is optional. Adding it increases richness and creaminess; omitting it lowers fat content.
- → How do I make the ice cream easier to scoop?
Letting it sit at room temperature for 10 minutes before serving softens the texture for easy scooping.
- → Can I include additional mix-ins?
Yes, chopped nuts, different chips, or dried fruit make tasty additions for extra flavor and crunch.
- → Is this dessert suitable for vegetarians?
Yes, it uses only vegetarian-friendly ingredients and contains no gelatin or animal rennet.