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 made this cottage cheese ice cream for my family on a busy summer evening, and everyone loved the creamy texture and sweet bites of cookie dough. It's fun to watch the cookie dough bits disappear as they scoop their second bowl.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g) for a creamy, protein-filled base
- Pure maple syrup or honey: 1/3 cup (80 ml) to sweeten naturally
- Vanilla extract: 1 tsp for classic ice cream flavor
- Heavy cream (optional): 1/2 cup (120 ml) for richness
- Salt: Pinch to balance flavors
- All-purpose flour (heat-treated): 1/2 cup (65 g) for safe, edible dough
- Unsalted butter (softened): 2 tbsp (30 g) for cookie dough texture
- 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) for extra bites
Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar. Mix in milk, vanilla, and salt. Add heat-treated flour and stir until well combined. Fold in mini chocolate chips, then roll dough into small balls and refrigerate.
- Make the Ice Cream Base:
- Blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and salt in a food processor or blender until smooth and creamy.
- Combine:
- Gently fold 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 about 10 minutes before scooping for easier serving.
Save We love enjoying this ice cream together after dinner, especially on hot days when everyone appreciates a cold treat. It's always a hit at family cookouts and birthday parties.
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 possibly soy depending on chocolate chips. Check ingredient labels for details.
Nutritional Information
Per serving: 240 calories, 11 g total fat, 23 g carbohydrates, 11 g protein.
Save Store leftovers covered in the freezer for up to two weeks. Enjoy each scoop with a smile and a little extra cookie dough on top if you like.
Recipe Guide
- → Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese will work, but the ice cream may be less creamy. Full-fat is recommended for best texture.
- → How do I make edible cookie dough safe?
Heat-treat the flour by microwaving it to kill bacteria, then cool before using. This makes the dough safe to eat raw.
- → Can I add other mix-ins?
Absolutely! Chopped nuts, sprinkles, or swapping chocolate chips for butterscotch chips add fun texture and flavor.
- → Is an ice cream maker required?
No special equipment needed. Blend ingredients, fold in cookie dough, and freeze in a freezer-safe container.
- → Can I substitute the sweetener?
You can use honey instead of maple syrup, or test with agave for a slightly different flavor profile.
- → Is this dessert suitable for vegetarians?
Yes, all ingredients used fit vegetarian diets—just confirm your chocolate chips and sugars are vegetarian-friendly.