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 tried making cottage cheese ice cream during a summer heatwave when I wanted something more nutritious than regular ice cream, and it instantly became a family favorite because it felt indulgent without the guilt.
Ingredients
- Full-fat cottage cheese (2 cups, 450 g): Forms the creamy, high-protein base of the ice cream
- Pure maple syrup or honey (1/3 cup, 80 ml): Sweetens and deepens the flavor
- Vanilla extract (1 tsp): Adds lovely aroma
- Heavy cream (1/2 cup, 120 ml, optional): Gives extra richness
- Pinch of salt: Balances sweetness
- All-purpose flour, heat-treated (1/2 cup, 65 g): Provides structure for cookie dough
- Unsalted butter, softened (2 tbsp, 30 g): Adds richness to dough
- Light brown sugar (2 tbsp, 25 g): Classic cookie dough flavor
- Granulated sugar (1 tbsp, 15 g): Sweetness
- Milk (1 tbsp, 15 ml): Helps bind dough
- Vanilla extract (1/2 tsp): Cookie dough aroma
- Pinch of salt: Cookie dough flavor balance
- Mini chocolate chips (1/4 cup, 40 g): Chocolate bursts
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 desired), 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 to Pinterest This ice cream always reminds my kids of those special Sunday afternoons when we made it together, rolling tiny dough balls and sneaking a few bites before freezing.
Required Tools
Food processor or high-speed blender, mixing bowls, freezer-safe container, and a small scoop or spoon will make preparation smooth.
Allergen Information
This recipe contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and soy (possible in chocolate chips)–check ingredient labels if you have concerns.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save to Pinterest Enjoy a bowl as is or top with mini chocolate chips for extra crunch–this guilt-free ice cream is sure to please both kids and adults.
Common Recipe Questions
- → Can I use low-fat cottage cheese?
Low-fat cottage cheese can be used, but the ice cream may be less creamy. Full-fat ensures a smoother texture.
- → How do I heat-treat flour for cookie dough?
Microwave flour in intervals for one minute, stirring every 15 seconds, to eliminate bacteria. Cool before use.
- → Is an ice cream maker required?
No, simply blend the base and freeze in a container. No special equipment is necessary for creamy results.
- → Can I substitute the sweetener?
Maple syrup or honey both work well. For alternative flavors, try agave or a sugar substitute as desired.
- → How should I serve it for best texture?
Let the frozen ice cream rest at room temperature for about 10 minutes before scooping to soften slightly.
- → What mix-ins work well with cottage cheese ice cream?
Chopped nuts, butterscotch chips, or fruit pieces complement the creamy base and cookie dough bites nicely.