Save 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.
The first time I whipped cottage cheese into ice cream, I was amazed by the smooth, luscious texture and how easily the cookie dough bites complemented each bite. It quickly became my favorite weekend treat, especially during summer gatherings when everyone reached for seconds without feeling weighed down.
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
- Pinch of salt: to taste
- 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
- Pinch of salt (for dough): to taste
- 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. Add milk, vanilla, and salt. Stir in heat-treated flour, then fold in mini chocolate chips. Roll dough into marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- In a food processor, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream, 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 or until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Save This ice cream is now a staple at family BBQs, and the kids love helping with rolling the little cookie dough bites. Watching everyone enjoy homemade scoops together is always a highlight.
Required Tools
You'll want a reliable food processor or high-speed blender to fully puree your cottage cheese base, plus mixing bowls and a freezer-safe container to store your ice cream. A small scoop or spoon makes serving easy.
Allergen Information
This recipe contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and soy (from chocolate chips if present). Always check ingredient labels for additional allergens.
Nutritional Information (per serving)
Each serving provides approximately 240 calories, 11g total fat, 23g carbohydrates, and 11g protein.
Save Try this creamy cottage cheese ice cream for a nutritious twist on a classic dessert. It makes a fantastic treat for health-conscious sweet lovers or anyone craving something new.
Recipe FAQ
- → Can I substitute cottage cheese for another base?
Greek yogurt or mascarpone can be used, adjusting sweetness and creaminess as needed.
- → How do I heat-treat flour for the dough?
Microwave flour in a bowl for about 1 minute, stirring every 15 seconds, until safe to eat.
- → Is this dessert suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, featuring dairy and plant-based components.
- → Can I make it lower in fat?
Omit heavy cream or replace part of the cottage cheese with Greek yogurt for a lighter result.
- → How should leftovers be stored?
Keep in an airtight, freezer-safe container for up to two weeks, allowing to soften before serving.
- → Are there gluten-free options?
Use certified gluten-free flour for the dough to meet dietary needs.