Save Pin 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 made this for a summer party when searching for a healthier alternative to traditional ice cream. It was such a hit that even my pickiest friends couldn&t believe it was packed with cottage cheese.
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), 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 in a small bowl. Mix in milk, vanilla, and salt until well combined. Add heat-treated flour and stir until a thick dough forms. 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 in a food processor until smooth and creamy.
- Combine:
- Gently fold the chilled cookie dough balls into the cottage cheese mixture.
- Freeze:
- Transfer 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 best texture.
Save Pin My kids love helping roll the tiny cookie dough balls—it makes the whole process even more fun together!
Serving Ideas
Try topping bowls with extra chocolate chips, chopped nuts, or a drizzle of honey for added flavor and crunch.
Make-Ahead & Storage
Store leftovers in an airtight, freezer-safe container for up to 2 weeks. Allow to thaw for several minutes before scooping.
Ingredient Swaps
Swap maple syrup for honey or agave. For extra richness, substitute part of cottage cheese with mascarpone cheese.
Save Pin Enjoy every bite of this creamy, protein-packed treat. It&s a sweet way to indulge while getting your protein fix!
Recipe FAQs
- → How can I make cookie dough safe to eat?
Heat-treat flour by microwaving for one minute, stirring every 15 seconds, to eliminate potential bacteria before use.
- → Can I use low-fat cottage cheese?
Low-fat cottage cheese works, but full-fat creates a creamier, richer texture for the frozen treat.
- → Does this frozen dessert require an ice cream maker?
No, blending and freezing in a container is sufficient—no special equipment needed for smooth and scoopable results.
- → How do I serve the ice cream easily?
Let the container sit at room temperature for about 10 minutes before scooping for a softer texture.
- → What mix-ins can I add for extra flavor?
Try chopped nuts, butterscotch chips, or swap chocolate chips for different varieties according to your taste.
- → Is this dessert vegetarian friendly?
Yes, it contains only vegetarian ingredients, making it suitable for those following a vegetarian diet.