Cottage Cheese Ice Cream Dough (Printable Version)

A cool, creamy treat fusing whipped cottage cheese and edible cookie dough for sweet, protein-rich indulgence.

# Ingredient List:

→ Ice Cream Base

01 - 2 cups full-fat cottage cheese
02 - 1/3 cup pure maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - 1/2 cup heavy cream (optional)
05 - Pinch of salt

→ Edible Cookie Dough

06 - 1/2 cup all-purpose flour, heat-treated
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon granulated sugar
10 - 1 tablespoon milk
11 - 1/2 teaspoon vanilla extract
12 - Pinch of salt
13 - 1/4 cup mini chocolate chips

# Directions:

01 - Cream together softened butter, light brown sugar, and granulated sugar in a small bowl until smooth.
02 - Mix in milk, vanilla extract, and salt until well combined.
03 - Add heat-treated flour and stir until dough forms.
04 - Fold in mini chocolate chips.
05 - Roll the dough into marble-sized balls and refrigerate until firm.
06 - In a food processor or blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt. Process until completely smooth and creamy.
07 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
08 - Transfer the finished mixture into a freezer-safe container, cover, and freeze for at least 4 hours or until solid.
09 - Allow ice cream to sit at room temperature for about 10 minutes before scooping for easier serving.

# Expert Advice:

01 -
  • High-protein dessert that is satisfying and nourishing
  • No ice cream maker required and simple ingredients found in most kitchens
02 -
  • Heat-treating the flour is essential for safe edible cookie dough
  • Letting the ice cream sit before scooping improves texture and scoopability
03 -
  • For lower fat content, leave out heavy cream but keep cottage cheese for creaminess
  • Experiment with add-ins like chopped nuts or swap chocolate chips for butterscotch chips
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