Cottage Cheese Ice Cream Cookie (Printable)

Creamy cottage cheese ice cream swirled with chocolate chip cookie dough for a cool, protein-packed treat.

# What You'll Need:

→ Ice Cream Base

01 - 2 cups full-fat cottage cheese
02 - 1/3 cup pure maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - 1/2 cup heavy cream (optional)
05 - pinch of salt

→ Edible Cookie Dough

06 - 1/2 cup heat-treated all-purpose flour
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon granulated sugar
10 - 1 tablespoon milk
11 - 1/2 teaspoon vanilla extract
12 - pinch of salt
13 - 1/4 cup mini chocolate chips

# How to make it:

01 - Cream together softened butter, light brown sugar, and granulated sugar in a small bowl until smooth.
02 - Mix in milk, vanilla extract, and a pinch of salt until incorporated.
03 - Stir in heat-treated flour until fully integrated, then gently fold in mini chocolate chips.
04 - Roll dough into marble-sized balls and refrigerate until firm.
05 - Place cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt into a food processor or high-speed blender. Blend until the mixture is smooth and creamy.
06 - Gently fold chilled cookie dough balls into the whipped cottage cheese mixture.
07 - Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
08 - Let ice cream stand at room temperature for 10 minutes prior to scooping for optimal texture.

# Recipe Expert Tips:

01 -
  • High-protein and vegetarian dessert for a satisfying treat
  • No ice cream maker required, easy to make at home
02 -
  • Heat-treat flour by microwaving it to make cookie dough safe to eat
  • This recipe contains dairy, gluten, and may contain soy depending on chocolate chips
03 -
  • Let ice cream rest at room temperature before serving for perfect scoops
  • Swap heavy cream with mascarpone for extra richness or omit it for lower fat
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