Cottage Cheese Ice Cream (Printable Version)
Whipped cottage cheese meets chocolatey dough for a creamy, protein-rich frozen treat with satisfying crunch.
# What You'll Need:
→ Ice Cream Base
01 - 2 cups full-fat cottage cheese
02 - 1/3 cup pure maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - 1/2 cup heavy cream (optional, for added creaminess)
05 - Pinch of salt
→ Edible Cookie Dough
06 - 1/2 cup all-purpose flour, heat-treated
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon granulated sugar
10 - 1 tablespoon milk
11 - 1/2 teaspoon vanilla extract
12 - Pinch of salt
13 - 1/4 cup mini chocolate chips
# Directions:
01 - In a small bowl, thoroughly cream together softened butter, light brown sugar, and granulated sugar until smooth.
02 - Mix in milk, vanilla extract, and a pinch of salt; combine until uniform.
03 - Stir in heat-treated all-purpose flour until a dough forms.
04 - Fold in mini chocolate chips evenly throughout the dough.
05 - Roll dough into marble-sized balls and refrigerate until firm.
06 - In a food processor or high-speed blender, blend cottage cheese, maple syrup (or honey), vanilla extract, heavy cream (if desired), and salt until velvety and smooth.
07 - Gently fold chilled cookie dough balls into the blended cottage cheese mixture.
08 - Transfer mixture to a freezer-safe container, cover securely, and freeze for a minimum of 4 hours until firm.
09 - Let ice cream sit at room temperature for 10 minutes before scooping for best texture.
# Additional Tips::
01 -
- High-protein, creamy texture without an ice cream maker
- Includes edible cookie dough for a fun surprise in every bite
02 -
- Heat-treat the flour to make edible cookie dough safe
- Let the ice cream soften before scooping to achieve perfect texture
03 -
- Swap chocolate chips for butterscotch or add chopped nuts for variety
- Omit heavy cream for a lighter option or substitute part of cottage cheese with mascarpone for extra richness