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.
The first time I made this, I was amazed by how simple ingredients could recreate such a classic indulgence in a healthier way. The cottage cheese base delivers surprisingly rich flavor and the bites of cookie dough make every scoop irresistible.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g) for creamy texture and high protein
- Pure maple syrup or honey: 1/3 cup (80 ml) for sweetness
- Vanilla extract: 1 tsp adds classic ice cream flavor
- Heavy cream (optional): 1/2 cup (120 ml) for extra richness
- Salt: Pinch, to balance flavors
- All-purpose flour (heat-treated): 1/2 cup (65 g) for safe edible cookie dough
- Unsalted butter (softened): 2 tbsp (30 g) supplies a buttery dough
- Light brown sugar: 2 tbsp (25 g) for classic cookie dough taste
- Granulated sugar: 1 tbsp (15 g) for sweetness
- Milk: 1 tbsp (15 ml) to bring dough together
- Vanilla extract: 1/2 tsp for extra flavor
- Salt: Pinch, enhances taste
- Mini chocolate chips: 1/4 cup (40 g) for chocolate bursts
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:
- In a food processor or high-speed blender, blend cottage cheese, maple syrup (or honey), vanilla extract, heavy cream (if using), and a pinch of salt until completely smooth and creamy.
- Combine:
- Gently fold 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, or until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Save This recipe became a weekend tradition for my family. Everyone loves mixing in their favorite chips or sharing scoops straight from the container.
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 (if chocolate chips contain soy lecithin). Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save Enjoy a scoop as a quick high-protein treat or layer with fresh berries for a simple dessert upgrade.
Recipe Questions & Answers
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese will work, but the ice cream may be less creamy than with full-fat cottage cheese.
- → Is heat-treating flour necessary for cookie dough?
Yes, heat-treating flour is important to kill potential bacteria and make the dough safe to eat raw.
- → Can this dessert be made without heavy cream?
Absolutely! Omitting heavy cream will result in a lighter texture, but the base remains creamy from cottage cheese.
- → How do I store leftovers?
Keep leftovers in a sealed container in the freezer. Let soften at room temperature before scooping for best texture.
- → Can I add extra mix-ins?
Feel free to add chopped nuts, swap out chocolate chips for other flavors, or fold in fruit pieces for variety.
- → Is this suitable for a vegetarian diet?
Yes, this dessert is vegetarian-friendly and high in protein, making it a great choice for many diets.