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 discovered cottage cheese ice cream while looking for ways to enjoy dessert without the usual heaviness, and this cookie dough version quickly became a family favorite for its taste and simplicity.
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, then add heat-treated flour and stir until combined. Fold in mini chocolate chips, roll dough 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 and creamy.
- Combine:
- Gently fold the cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Pour the mixture into a freezer-safe container, cover, and freeze for at least 4 hours until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping to make serving easier.
Save Every weekend, my kids get excited to help roll cookie dough balls for this ice cream, turning dessert time into a fun kitchen activity.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon
Allergen Information
This recipe contains dairy and gluten, and may contain soy if your chocolate chips include soy lecithin. Always check ingredient labels if you are concerned about allergens.
Nutritional Information
Each serving contains approximately: Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save This cottage cheese ice cream with cookie dough is the perfect sweet treat for summer and makes enjoying dessert both wholesome and fun.
Recipe FAQ
- → Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese gives the smoothest, creamiest texture for frozen desserts.
- → Do I need to use heavy cream?
No, heavy cream is optional. It makes the final base richer and smoother, but it's delicious without it.
- → How is the cookie dough safe to eat?
The flour is heat-treated in advance to remove bacteria, making it safe for raw consumption in dough balls.
- → Are there nut-free options?
Yes, the basic ingredients are nut-free. For extra texture, you can add nuts or simply omit them.
- → How long do I freeze the mixture?
Freeze at least 4 hours until firm. Let the dessert sit at room temperature briefly before scooping.
- → Can I swap chocolate chips for other mix-ins?
Definitely! Butterscotch chips or chopped nuts are delicious alternatives to mini chocolate chips in the dough.