Cottage Cheese Ice Cream Dough (Print Version)

Creamy frozen delight with whipped cottage cheese, sweet bursts of cookie dough, and chocolate chips.

# Components:

→ 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 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 mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until smooth. Stir in milk, vanilla extract, and salt. Add heat-treated all-purpose flour and blend until a dough forms. Fold in mini chocolate chips, then roll dough into small marble-sized balls. Refrigerate until firm.
02 - Add cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and salt to a food processor or blender. Process until completely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the whipped cottage cheese mixture ensuring even distribution.
04 - Transfer the combined mixture into a freezer-safe container, cover tightly, and freeze for a minimum of four hours or until firm.
05 - Before serving, let the frozen mixture rest at room temperature for ten minutes to allow for easier scooping.

# Expert Advice:

01 -
  • High-protein frozen dessert with rich flavor
  • Balanced sweetness and chewy cookie dough bits
02 -
  • Heat-treat flour in the microwave for safety before making edible dough
  • Cottage cheese provides creamy texture with less fat than traditional ice cream
03 -
  • For extra richness, replace some cottage cheese with mascarpone
  • Let the ice cream soften slightly before scooping for the best texture
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