Pin it 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 discovered this cottage cheese ice cream while searching for a healthier dessert and was amazed at how rich, smooth, and decadent the result is without traditional ice cream making methods.
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Ingredients
- Ice Cream Base: 2 cups (450 g) full-fat cottage cheese, 1/3 cup (80 ml) pure maple syrup or honey, 1 tsp vanilla extract, 1/2 cup (120 ml) heavy cream (optional, for extra creaminess), Pinch of salt
- Edible Cookie Dough: 1/2 cup (65 g) all-purpose flour (heat-treated), 2 tbsp (30 g) unsalted butter (softened), 2 tbsp (25 g) light brown sugar, 1 tbsp (15 g) granulated sugar, 1 tbsp (15 ml) milk, 1/2 tsp vanilla extract, Pinch of salt, 1/4 cup (40 g) mini chocolate chips
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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 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 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.
Pin it My kids love helping roll the cookie dough balls and sneaking them into the ice cream base, making it a delicious and fun family project.
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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 if concerned.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Pin it 
This easy frozen treat proves cottage cheese can be deliciously versatile. Enjoy every creamy bite with extra cookie dough on top.
Recipe FAQs
- → How do I make the cookie dough safe to eat?
Heat-treat the flour in the microwave for one minute, stirring every 15 seconds, to eliminate bacteria.
- → Can I use low-fat cottage cheese?
Yes, but full-fat yields a creamier texture. Low-fat versions may be less smooth after freezing.
- → Is an ice cream maker required?
No special machine is needed. Simply blend the base and freeze in any container.
- → Can I substitute honey for maple syrup?
Absolutely! Both honey and maple syrup add sweetness and work well in this frozen treat.
- → How do I serve it for best texture?
Let the frozen dessert sit at room temperature for 10 minutes before scooping for easier serving.
- → Is this dessert vegetarian?
Yes, it contains dairy but no gelatin or eggs, making it suitable for a vegetarian diet.
