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.
I first experimented with cottage cheese ice cream after looking for a dessert that was both satisfying and nutritious. The addition of cookie dough made it an instant hit among my taste testers.
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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 (for dough): 1/2 tsp
- Salt (for dough): Pinch
- Mini chocolate chips: 1/4 cup (40 g)
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Instructions
- Make the Edible Cookie Dough:
- In a small bowl, cream together softened butter, brown sugar, and granulated sugar. 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 ice cream has become a family favorite, especially during summer weekends when we gather for backyard treats.
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Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon are all you need to whip up this dessert.
Allergen Information
This recipe contains dairy, gluten, and possibly soy if chocolate chips include soy lecithin. Always check ingredient labels for allergens if needed.
Nutritional Information
Each serving provides around 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein.
Save 
This simple, creamy treat delivers plenty of flavor and fun in every serving—an ideal way to enjoy dessert guilt-free.
Recipe FAQ
- → How do I ensure smooth, creamy texture without an ice cream maker?
Blending the cottage cheese thoroughly creates a silky base. Heavy cream also enhances creaminess if desired.
- → Is the cookie dough safe to eat raw?
Yes, the flour is heat-treated and there are no eggs used, so the dough is edible and safe when prepared as directed.
- → Can I substitute maple syrup with honey?
Absolutely! Honey works equally well to sweeten the dairy mixture, offering a different flavor profile.
- → What's the best way to scoop after freezing?
Let the frozen dessert rest at room temperature for 10 minutes to soften before scooping for the best texture.
- → Are there options for extra richness?
Add heavy cream or swap part of the cottage cheese for mascarpone to make the treat richer and more decadent.
- → How do I make this dessert gluten free?
Use gluten-free all-purpose flour for the dough to ensure the frozen dessert remains gluten free.
