Cottage Cheese Cookie Dough Ice Cream (Print)
Creamy cottage cheese meets cookie dough and chocolate chips in this high-protein frozen treat.
# 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
# Method:
01 - Cream unsalted butter, light brown sugar, and granulated sugar in a small bowl until smooth. Mix in milk, vanilla extract, and salt until combined. Add heat-treated flour and stir until thoroughly incorporated. Fold in mini chocolate chips, shape dough into marble-sized balls, and chill in the refrigerator.
02 - Blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and salt in a food processor or high-speed blender until completely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the blended ice cream base.
04 - Pour the combined mixture into a freezer-safe container, cover, and freeze for at least 4 hours, or until set and firm.
05 - Allow ice cream to sit at room temperature for 10 minutes before scooping for optimal texture.
# Expert Advice:
01 -
- High-protein dessert satisfying sweet cravings
- No ice-cream maker required and totally freezer-friendly
02 -
- Heat-treat flour before adding to the cookie dough to ensure safety
- For vegetarian diets or lower fat, omit heavy cream or substitute cottage cheese with mascarpone for extra richness
03 -
- Let the finished ice cream sit out briefly before scooping for perfect texture
- Customize by swapping mini chocolate chips for butterscotch chips or adding chopped nuts