Save to Pinterest 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 tried this cottage cheese ice cream on a hot summer afternoon when I wanted a healthier frozen treat. The cookie dough chunks added just the right amount of indulgence while keeping things light.
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 small marble-sized 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 blended cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container. Cover and freeze for at least 4 hours, or until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Save to Pinterest My kids loved helping roll the cookie dough balls and eagerly waited by the freezer until it was ready to scoop. It has quickly become a family-favorite recipe we revisit often.
Required Tools
You'll need a food processor (or high-speed blender), mixing bowls, a freezer-safe container, and a small scoop or spoon for serving.
Allergen Information
This recipe contains dairy, gluten, and possibly soy (if chocolate chips contain soy lecithin). Always check ingredient labels if you have allergies.
Nutritional Information
Each serving has 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein.
Save to Pinterest Enjoy your homemade cottage cheese ice cream as a refreshing treat that's surprisingly wholesome and fun for all ages!
Answers to Recipe Questions
- → What texture does the cottage cheese provide?
Whipped cottage cheese creates a silky, creamy base that mimics traditional ice cream while adding a rich, protein-packed texture.
- → How do I make the cookie dough safe to eat?
Heat-treat the flour in the microwave to eliminate bacteria. Mix with butter, sugars, vanilla, and chocolate chips for a safe edible dough.
- → Can I adjust the sweetness?
Absolutely! Use honey or maple syrup as sweeteners and adjust the quantity to your personal preference for a sweeter or milder taste.
- → What can I use for extra creaminess?
Add heavy cream to the base, or substitute part of the cottage cheese with mascarpone for an even richer, decadent frozen dessert.
- → How long should I freeze the mixture?
Freeze the mixture for at least four hours for the ideal firm yet scoopable texture. Let it sit at room temperature before serving.
- → Are there ingredient substitutions?
Yes! Add chopped nuts for texture, or swap chocolate chips for butterscotch chips for flavor variety. Adjust base for fat content.