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 made this cottage cheese ice cream on a hot summer afternoon, looking for a lighter way to fulfill my frozen dessert cravings. The addition of homemade edible cookie dough brought an irresistible chewy texture and fun to every creamy scoop.
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
- Heat-treated all-purpose flour: 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 (dough): 1/2 tsp
- Salt (dough): Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make Edible Cookie Dough:
- Cream softened butter, brown sugar, and granulated sugar in a 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.
- Prepare 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 completely smooth and creamy.
- Combine:
- Gently fold cookie dough balls into the whipped 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 to Pinterest My family loves gathering around the kitchen counter, eager to try each batch with a new mix-in. Sharing scoops straight from the freezer always brings smiles and silly debates about the best flavor add-ins.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon are all you need.
Allergen Information
This recipe contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and may contain soy (if chocolate chips have soy lecithin). Always check labels if allergies are a concern.
Nutritional Information
Per serving: Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g.
Save to Pinterest This cottage cheese ice cream is easy, versatile, and sure to surprise your taste buds. Make it your own with favorite cookie dough recipes or fresh berries mixed in.
Recipe FAQs
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works but may yield a less creamy texture compared to full-fat.
- → How do I heat-treat flour safely?
Microwave flour for one minute, stirring every 15 seconds, then let it cool before using.
- → Can I substitute maple syrup with another sweetener?
Honey or agave nectar are good substitutes. Adjust to taste for desired sweetness.
- → How long should I freeze before serving?
Freeze for at least four hours, ideally overnight for a firm and scoopable texture.
- → What mix-ins pair well?
Try chopped nuts, butterscotch chips, or a swirl of caramel for extra flavor and texture.
- → Is this dessert vegetarian?
Yes, all listed ingredients are vegetarian-friendly, making it suitable for most diets.