Save It 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 experimented with cottage cheese ice cream when searching for a healthier alternative to traditional recipes. Adding homemade cookie dough made every scoop extra indulgent without the guilt.
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 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 marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- 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 mixture into a freezer-safe container. Cover and freeze for at least 4 hours until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping.
Save It This easy high-protein dessert quickly became a family favorite, especially for busy weeknights when everyone craves something cold and sweet.
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). Check labels to confirm ingredients are allergen-safe.
Nutritional Information
Per serving: 240 calories, 11 g total fat, 23 g carbohydrates, 11 g protein.
Save It Enjoy this cottage cheese ice cream straight from the freezer, and don't forget to let it soften for the creamiest scooping!
Recipe FAQs
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese can be used, but the texture may be less creamy compared to full-fat.
- → Is heat-treating the flour necessary?
Heat-treating flour helps ensure safety by killing bacteria, making it safe for raw cookie dough.
- → How should I store leftovers?
Store in an airtight, freezer-safe container and keep frozen. Let thaw briefly before scooping.
- → Can I substitute honey for maple syrup?
Both honey and maple syrup work well as sweeteners depending on your flavor preference.
- → What can I add for more texture?
Chopped nuts or different chip varieties can be folded in to boost crunch and flavor.
- → Is this suitable for vegetarians?
Yes, this dessert uses only vegetarian ingredients and is high in protein.