Save 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 recipe for a family movie night. Everyone loved that it was both healthier and indulgent, with the little bits of cookie dough in every bite.
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: 1/2 tsp
- Salt: Pinch
- Mini chocolate chips: 1/4 cup (40 g)
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. Add heat-treated flour and stir until combined. Fold in mini chocolate chips. Roll dough into marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- In a food processor or blender, blend cottage cheese, maple syrup (or honey), vanilla extract, heavy cream (if using), and salt until smooth and creamy.
- Combine:
- Gently fold cookie dough balls into blended 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 for easier serving.
Save My kids love helping roll the little cookie dough balls, and it makes for a fun kitchen moment together before we enjoy the ice cream outside.
Required Tools
You will need a food processor or blender, mixing bowls, a freezer-safe container, and a small scoop.
Allergen Information
This dessert contains dairy, gluten, and may contain soy from chocolate chips. Always check ingredient labels if concerned.
Nutritional Information
Each serving has approximately 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein.
Save Whip up this cottage cheese ice cream and enjoy a treat that's both nourishing and nostalgic. It's perfect for any day you crave something sweet yet wholesome.
Recipe FAQ
- → How do I make cottage cheese smooth for the frozen dessert?
Blend the cottage cheese with other base ingredients in a food processor or high-speed blender until completely smooth and creamy for the best texture.
- → Is heat-treated flour required for the cookie dough?
Yes, heat-treating flour ensures it's safe to eat raw and eliminates potential bacteria. Microwave it as described in the notes.
- → Can I skip the heavy cream in the ice cream base?
Heavy cream is optional. Omit it for a lighter texture, or substitute part of the cottage cheese with mascarpone for extra richness.
- → What are alternatives to mini chocolate chips?
You can use chopped nuts, butterscotch chips, or other mix-ins to customize the flavor and texture of the cookie dough.
- → How do I serve the frozen dessert for best scooping?
Let it sit at room temperature for about 10 minutes before scooping to soften, making it easier to serve.
- → Is this suitable for vegetarian diets?
Yes, the dessert is vegetarian, as it only contains dairy and no meat products.