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 dreamed up this cottage cheese ice cream to satisfy my sweet tooth in a lighter way. The addition of edible cookie dough makes it irresistible and fun to make, and everyone is surprised how creamy it turns out every time!
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
- Pinch of salt: For the ice cream base
- 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
- Pinch of salt: For cookie dough
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- In a small bowl, 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 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 family loves having a bowl after dinner, and my kids especially delight in hunting for the cookie dough pieces. It's now a requested treat during our movie nights!
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon
Allergen Information
Contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and soy (if chocolate chips contain 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
Save This homemade ice cream is simple and satisfying. Enjoy it as a fresh, healthy dessert that keeps everyone happy!
Recipe FAQ
- → How do you ensure the cookie dough is safe to eat?
Heat-treat the flour in the microwave before making the dough to remove any harmful bacteria. Use pasteurized dairy and keep everything chilled.
- → Can I substitute cottage cheese with another ingredient?
Mascarpone or Greek yogurt are excellent swaps for part of the cottage cheese, adding richness while maintaining creaminess.
- → How do I make the ice cream base extra creamy?
Add heavy cream to the blended mixture for enhanced richness, or substitute some cottage cheese with mascarpone for a silkier texture.
- → Is this dessert suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Just check chocolate chip labels for any hidden animal-derived additives.
- → How long does the ice cream need to freeze?
Freeze for at least 4 hours for a firm texture. Let it sit at room temperature for a few minutes before scooping.
- → Can I use different mix-ins?
Try chopped nuts, swap chocolate chips for butterscotch, or add goodies like sprinkles to personalize your frozen treat.