Save A creamy and protein-packed ice cream made with whipped cottage cheese and edible chocolate chip cookie dough, perfect for a guilt-free frozen treat.
I was skeptical about cottage cheese in desserts, but after blending it into ice cream and adding cookie dough, it won everyone over with its smooth texture and delicious flavor.
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 chocolate chips. Roll into 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 completely smooth.
- Combine:
- Gently fold refrigerated cookie dough balls into the blended mixture.
- Freeze:
- Pour mixture into a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping.
Save My kids love helping roll the cookie dough balls and layering them into the creamy ice cream base. It is now our favorite summer treat to make together.
Required Tools
You need a high-speed blender or food processor, mixing bowls, a freezer-safe container, and a small scoop or spoon.
Allergen Information
This recipe contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and soy (present in some chocolate chips). Always check product labels for allergens if concerned.
Nutritional Information
Per serving: 240 calories, 11 g fat, 23 g carbohydrates, 11 g protein. Actual nutrition may vary depending on ingredient choices.
Save Enjoy this cool, creamy treat as a healthier dessert option. Store leftovers in an airtight container for up to one week.
Recipe Guide
- → Can I use low-fat cottage cheese?
Yes, but the texture may be less creamy. Full-fat cottage cheese is recommended for best results.
- → How do I heat-treat flour for cookie dough?
Microwave flour in a bowl for 1 minute, stirring every 15 seconds, then let it cool before mixing into dough.
- → Can I skip heavy cream in the ice cream base?
Heavy cream adds extra richness but can be omitted for a lighter, lower-fat dessert.
- → Are the cookie dough balls safe to eat raw?
The dough uses heat-treated flour and no eggs, making the cookie dough safe for consumption.
- → What other mix-ins can I try?
Try chopped nuts, swap chocolate chips for butterscotch or add a drizzle of caramel for variety.
- → Is this dessert suitable for vegetarians?
Yes, all the ingredients are vegetarian-friendly, making it suitable for a vegetarian diet.