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 started making cottage cheese ice cream as a protein dessert, and this cookie dough version has quickly become a favorite for sweltering summer afternoons.
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 (for dough): 1/2 tsp
- Salt (for dough): 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 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 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.
Save Our family loves getting creative with add-ins like peanut butter swirls or colorful sprinkles. Eating homemade ice cream together is always a joyful treat.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon
Allergen Information
Contains dairy and gluten. If concerned about soy, check chocolate chip ingredient labels.
Nutritional Information
Per serving: 240 calories, 11 g total fat, 23 g carbohydrates, 11 g protein
Save This homemade ice cream is a fun, guilt-free way to satisfy your sweet tooth. Make it your own by switching up mix-ins or flavors.
Recipe Help
- → How do I make edible cookie dough safe for ice cream?
Heat-treat your flour by microwaving it to kill bacteria. Combine with softened butter, sugars, milk, vanilla, and mini chocolate chips for a dough that's safe to fold into frozen desserts.
- → What gives this ice cream its protein boost?
Whipped full-fat cottage cheese delivers creaminess and a high-protein content, helping make each serving more filling and nutritious.
- → Can I make this dessert without heavy cream?
Yes! The heavy cream is optional. The cottage cheese base is already rich and creamy, but omitting cream lowers the fat without sacrificing taste.
- → Are there any variations for the mix-ins?
Try chopped nuts, switch chocolate chips for butterscotch or peanut butter chips, or add a hint of cinnamon for extra flavor.
- → How should I store and serve this frozen treat?
Keep it in a freezer-safe container. For best scooping texture, let it rest at room temperature for about 10 minutes before serving.
- → Is this suitable for specific diets?
With vegetarian sourcing and high protein, it fits many diets. Always check ingredient labels to manage dairy and gluten allergies.