Cottage Cheese Ice Cream Cookie Dough (Printable)

Creamy cottage cheese frozen indulgence with chunks of edible chocolate chip cookie dough. Guilt-free and rich in protein.

# 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 extra creaminess)
05 - Pinch of salt

→ Edible Cookie Dough

06 - 1/2 cup heat-treated all-purpose flour
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

# Step-by-Step:

01 - In a small bowl, cream together softened butter, brown sugar, and granulated sugar until combined. Mix in milk, vanilla extract, and a pinch of salt. Add heat-treated flour and stir to incorporate. Fold in mini chocolate chips, form dough into marble-sized balls, and refrigerate until firm.
02 - In a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if desired), and a pinch of salt until mixture is completely smooth and creamy.
03 - Carefully fold the chilled cookie dough balls into the blended cottage cheese mixture using a spatula.
04 - Transfer the mixture to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm.
05 - Allow ice cream to sit at room temperature for 10 minutes before scooping for optimal texture.

# Expert Advice:

01 -
  • High-protein and vegetarian dessert
  • No ice cream maker required
02 -
  • To heat-treat flour: microwave for 1 minute, stirring every 15 seconds, then let cool.
  • Always check chocolate chip labels for soy if you have allergies.
03 -
  • Let ice cream sit for several minutes before scooping for the creamiest texture.
  • Swap out chocolate chips for butterscotch or add chopped nuts for more flavor.
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