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.
The first time I made cottage cheese ice cream with cookie dough, my friends could not believe how creamy and satisfying it was. The combination of tangy cottage cheese and sweet cookie dough chunks instantly became a favorite in our family, especially after dinner on warm evenings.
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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
- Salt: Pinch
- 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 (cookie dough): 1/2 tsp
- Salt (cookie dough): Pinch
- Mini chocolate chips: 1/4 cup (40 g)
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Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, light brown sugar, and granulated sugar in a bowl. Mix in milk, vanilla, and salt. Add heat-treated flour and combine. Fold in mini chocolate chips, roll into small 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 or blender until smooth.
- Combine:
- Gently fold the cookie dough balls into the cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container, cover, and freeze for at least 4 hours until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping.
Pin My kids love scooping this ice cream after a long day of school. One batch barely lasts a weekend when we share with visiting family members.
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Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon for shaping cookie dough balls.
Allergen Information
Contains dairy, gluten, and may include soy depending on the chocolate chips you use. Always check each ingredient if you have allergies.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g.
Pin 
Serve this creamy treat outdoors for extra fun or swirl in extra cookie dough for celebrations. It disappears quickly once you scoop!
Recipe FAQ
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works, though the ice cream may be less creamy. Full-fat yields a richer texture.
- → Is heat-treating the flour necessary?
Yes, heating the flour kills bacteria, making it safe for edible dough. Microwave for one minute, stirring often.
- → Can I substitute maple syrup with honey?
Absolutely. Both maple syrup and honey provide sweetness and flavor to the ice cream base.
- → What if I want extra richness?
Add heavy cream or swap some cottage cheese with mascarpone to achieve a richer, silkier texture.
- → Are there gluten-free options?
Use certified gluten-free flour for the dough. Always check other ingredients for traces of gluten.
- → How long should I freeze before serving?
Freeze for at least four hours. Let it stand at room temperature 10 minutes for easier scooping.
