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 tried this recipe on a hot summer afternoon and was amazed at how luscious and creamy cottage cheese could become. The cookie dough balls add fun texture and excitement to every bite.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g), whipped for a creamy ice cream base
- Pure maple syrup or honey: 1/3 cup (80 ml) for sweetness
- Vanilla extract: 1 tsp for flavor
- Heavy cream (optional): 1/2 cup (120 ml) for extra creaminess
- Salt: Pinch for balance
- Heat-treated all-purpose flour: 1/2 cup (65 g) for edible cookie dough
- Unsalted butter: 2 tbsp (30 g), softened for richness
- Light brown sugar: 2 tbsp (25 g) for chewy sweetness
- Granulated sugar: 1 tbsp (15 g) to balance flavors
- Milk: 1 tbsp (15 ml) for texture
- Vanilla extract (for dough): 1/2 tsp
- Salt (for dough): Pinch
- Mini chocolate chips: 1/4 cup (40 g) for chocolate bursts
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 small 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 until smooth and creamy.
- Combine:
- Gently fold the cookie dough balls into the blended cottage cheese 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 for easier serving.
Save My kids always race to grab the cookie dough pieces first. It has become one of our favorite family movie night desserts.
Required Tools
You will need a food processor or high-speed blender, mixing bowls, a freezer-safe container, and a small scoop or spoon for making this ice cream.
Allergen Information
This recipe includes dairy, gluten, and soy if using standard chocolate chips. Always check labels if allergies are a concern.
Nutritional Information
Each serving contains 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein, making this a decadent yet healthier choice.
Save This cool, creamy dessert is sure to please cookie dough fanatics and health-conscious eaters alike. Whip up a batch and enjoy every spoonful.
Recipe Questions & Answers
- → How can I make the cookie dough safe to eat?
Heat-treat the flour by microwaving it for one minute, stirring every 15 seconds. This step ensures the dough is safe for consumption.
- → Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese creates a creamier texture. Low-fat versions work, though the ice cream may be less rich.
- → What's the best way to blend the ice cream base?
Use a food processor or high-speed blender to whip cottage cheese, sweetener, and flavorings until completely smooth.
- → Can I add different mix-ins?
Absolutely! Chopped nuts, butterscotch chips, or dried fruit all make delicious additions to your ice cream blend.
- → Is this dessert suitable for vegetarians?
Yes, this dessert is vegetarian-friendly and high in protein, making it a great option for those seeking a nutritious treat.
- → How long should I freeze before serving?
Freeze for at least 4 hours until firm. Let it sit at room temperature for 10 minutes for easier serving.