Pin Recipe 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 as a fun experiment with cottage cheese, and the combination with homemade edible cookie dough was an instant hit with everyone.
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)
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:
- Blend cottage cheese, maple syrup (or honey), vanilla extract, heavy cream (optional), and a pinch of salt in a food processor or blender until smooth and creamy.
- Combine:
- Gently fold 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 until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping.
Pin Recipe We love bringing out this ice cream after family dinners. Watching everyone scoop out chunks of dough makes for joyful times and big smiles all around.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon
Allergen Information
Contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and soy (in some chocolate chips). Always check ingredient labels for allergens.
Nutritional Information
Each serving: 240 calories, 11 g fat, 23 g carbohydrates, 11 g protein
Pin Recipe Serve straight from the freezer for maximum enjoyment. This ice cream offers a creamy, cookie dough-filled bite every time.
Recipe FAQs
- → How do I heat-treat flour for edible dough?
Microwave flour in a bowl for 1 minute, stirring every 15 seconds, then let it cool fully to ensure safety.
- → Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese, but for best creaminess, full-fat is recommended.
- → Is heavy cream necessary?
Heavy cream adds richness but can be omitted for a lower-fat version. Mascarpone is an optional substitute for depth.
- → Can I add mix-ins besides chocolate chips?
Absolutely! Try chopped nuts, dried fruits, or butterscotch chips for variety.
- → How do I store the finished ice cream?
Keep it in a freezer-safe container with a lid. Let it soften at room temperature before scooping for best texture.
- → Is this dessert suitable for vegetarians?
Yes, it uses only vegetarian-friendly ingredients and is high in protein.