Pin 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 after hearing about its creamy texture and added protein. The cookie dough mix-ins really make this treat irresistible for anyone who loves classic flavors in a healthier way.
Ingredients
- Ice Cream Base: 2 cups (450 g) full-fat cottage cheese, 1/3 cup (80 ml) pure maple syrup or honey, 1 tsp vanilla extract, 1/2 cup (120 ml) heavy cream (optional, for extra creaminess), Pinch of salt
- Edible Cookie Dough: 1/2 cup (65 g) all-purpose flour, heat-treated, 2 tbsp (30 g) unsalted butter, softened, 2 tbsp (25 g) light brown sugar, 1 tbsp (15 g) granulated sugar, 1 tbsp (15 ml) milk, 1/2 tsp vanilla extract, Pinch of salt, 1/4 cup (40 g) mini chocolate chips
Instructions
- Make the Edible Cookie Dough:
- 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 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 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.
Pin it When I shared this cottage cheese ice cream with my family, everyone was surprised at how creamy and satisfying it tasted. Even those who were skeptical about cottage cheese became instant fans after just one bite.
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 have soy lecithin). Always read ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Pin it Enjoy this homemade ice cream for a cool, protein-rich treat that's just as delicious as it is simple. Each creamy bite is sure to satisfy your sweet cravings.
Common Questions
- → How do I make heat-treated flour?
Microwave all-purpose flour in a bowl for 1 minute, stirring every 15 seconds. Let cool completely before using.
- → Can I substitute mascarpone for cottage cheese?
Yes, you may swap some cottage cheese for mascarpone for richer texture and deeper flavor.
- → Is heavy cream necessary for the ice cream base?
Heavy cream is optional; omit for lower fat or add for creamier consistency.
- → What makes the cookie dough edible?
Using heat-treated flour and excluding eggs ensures the dough is safe to eat raw.
- → How do I achieve smooth texture in the base?
Blend cottage cheese mixture in a food processor or high-speed blender until silky and lump-free.
- → Can I customize mix-ins?
Absolutely! Try adding chopped nuts, swapping chocolate chips for butterscotch, or mixing in dried fruit.