Pin A creamy, protein-packed ice cream featuring whipped cottage cheese and bursts of edible chocolate chip cookie dough is perfect for a guilt-free frozen treat.
I started making cottage cheese ice cream as a way to enjoy a rich frozen treat without the heaviness of traditional recipes. My first batch was an instant favorite, especially when loaded with cookie dough chunks.
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: 1/2 tsp
- Salt: Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- In a small bowl, 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 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 for easier serving.
Pin My kids love helping roll the cookie dough balls and sneak a few bites before they go into the freezer. Making this together is a summer tradition for our family.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon are all you need for this fun recipe.
Allergen Information
This recipe contains dairy, gluten, and may contain soy depending on your chocolate chips. Always check labels if you have allergies.
Nutritional Information
Each serving offers 240 calories with 11 g fat, 23 g carbs, and 11 g protein, making it a smart dessert for active lifestyles.
Pin This cottage cheese ice cream is sure to impress with its creamy texture and playful cookie dough bites. Enjoy making it your own and sharing with loved ones.
Recipe Questions
- → How is cottage cheese used for ice cream?
Blending cottage cheese with sweeteners and cream creates a smooth, creamy frozen base that’s naturally high in protein.
- → Is the cookie dough safe to eat?
Yes, the dough features heat-treated flour and no raw eggs, making it safe and delicious for eating raw.
- → Can I substitute the chocolate chips?
You can use butterscotch chips, chopped nuts, or other mix-ins to customize flavor and texture.
- → Is heavy cream necessary?
Heavy cream is optional for extra richness; omitting it yields a lighter frozen treat with a slight tang.
- → How long should it freeze for best texture?
Let the mixture freeze for at least four hours to achieve a firm, scoopable consistency.
- → Is this suitable for vegetarians?
Yes—it contains only dairy and plant-based ingredients, free from meat or gelatin.