Pin this 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.
When I first tried blending cottage cheese into ice cream, I was amazed by how smooth and rich it became. Now my family asks for this sweet treat all summer long.
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) *
- 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: 1/2 tsp
- Salt: Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar in a bowl. Mix in milk, vanilla, and salt. Stir in heat-treated flour and combine. 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, heavy cream (if using), and salt in a food processor or blender until smooth and creamy.
- Combine:
- Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Transfer mixture to a freezer-safe container, cover, and freeze at least 4 hours until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Pin this Last weekend, my kids took turns rolling cookie dough balls, laughing and sneaking bites every time my back was turned. It made dessert time extra sweet.
Required Tools
You'll need a food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon to shape the dough balls.
Allergen Information
This ice cream contains dairy, gluten from wheat flour, and may contain soy if your chocolate chips include soy lecithin. Always check ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Pin this Whip up this ice cream for a fun dessert that feels indulgent yet nourishing. Every creamy bite will surprise you with hidden cookie dough.
Frequently Asked Recipe Questions
- → Can I use low-fat cottage cheese?
Yes, although full-fat cottage cheese yields a creamier texture, low-fat versions can be used for a lighter result.
- → Is it necessary to heat-treat the flour for cookie dough?
Yes, heat-treating flour ensures the edible dough is safe to eat by eliminating potential bacteria.
- → How can I make the dessert extra creamy?
For extra creaminess, add heavy cream or substitute a portion of cottage cheese with mascarpone cheese.
- → Can I add mix-ins like nuts or different chips?
Absolutely! Chopped nuts or swapping chocolate chips for butterscotch or white chips add variety and flavor.
- → Do I need an ice cream maker?
No, the mixture is blended and then frozen directly in a container, no ice cream maker required.
- → How long should the ice cream thaw before scooping?
Let the frozen mixture sit at room temperature for about 10 minutes before scooping for best texture.