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.
When I first whipped cottage cheese into ice cream, I was amazed by its creamy texture and subtle tang. Pairing it with edible cookie dough truly makes this dessert indulgent and surprisingly light.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g), provides creamy base
- Pure maple syrup or honey: 1/3 cup (80 ml), adds natural sweetness
- Vanilla extract: 1 tsp, for flavor depth
- Heavy cream (optional): 1/2 cup (120 ml), for extra creaminess
- Salt: Pinch, enhances flavor
- All-purpose flour (heat-treated): 1/2 cup (65 g), for safe edible dough
- Unsalted butter (softened): 2 tbsp (30 g), adds richness
- Light brown sugar: 2 tbsp (25 g), for classic dough taste
- Granulated sugar: 1 tbsp (15 g), balances sweetness
- Milk: 1 tbsp (15 ml), for binding
- Mini chocolate chips: 1/4 cup (40 g), for pops of chocolate
Instructions
- Make the Edible Cookie Dough:
- Cream softened butter, brown sugar, and granulated sugar in a small bowl. Mix in milk, vanilla extract, and salt. Add heat-treated flour and stir until combined. Fold in mini chocolate chips, then roll 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 salt in a food processor or blender until smooth and creamy.
- Combine:
- Gently fold chilled cookie dough balls into cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container, cover, and freeze at least 4 hours until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping.
Pin My kids loved helping roll the cookie dough balls and eagerly watched the freezer as the ice cream set. Sharing a scoop after dinner has become our new favorite summer tradition!
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and small scoop or spoon make preparation simple and cleanup quick.
Allergen Information
Contains dairy, gluten from wheat flour, and possibly soy from chocolate chips. Always check your ingredient labels for potential allergens.
Nutritional Information
Each serving provides around 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein, giving you dessert satisfaction with a healthier twist.
Pin Serve straight from the freezer for a creamy, satisfying treat. Enjoy your high-protein ice cream adventure!
Recipe FAQ
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese can be used, but the texture may be less creamy than full-fat. Consider adding a splash of heavy cream for richness.
- → How do I make edible cookie dough safe?
Heat-treat the flour by microwaving it in short intervals to kill bacteria. Always let it cool before mixing with other ingredients.
- → Is this suitable for vegetarian diets?
Yes, all ingredients are vegetarian-friendly. Double-check your chocolate chips for any non-vegetarian additives.
- → Can I add extra mix-ins?
Absolutely. Try chopped nuts, butterscotch chips, or flavor extracts to customize the frozen treat to your preference.
- → What's the best way to serve?
Let the dessert sit at room temperature for 10 minutes before scooping. This ensures a smoother, creamier serve.
- → Do I need an ice cream maker?
No, simply use a food processor or blender and a freezer-safe container. No special equipment is required.