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 on a warm summer evening when I craved something sweet but wanted to keep it light. The cookie dough chunks are a family favorite & always disappear quickly.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g)
- Pure maple syrup or honey: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Heavy cream (optional): 1/2 cup (120 ml), for extra creaminess
- Salt: Pinch
- All-purpose flour (heat-treated): 1/2 cup (65 g)
- Unsalted butter (softened): 2 tbsp (30 g)
- Light brown sugar: 2 tbsp (25 g)
- Granulated sugar: 1 tbsp (15 g)
- Milk: 1 tbsp (15 ml)
- Vanilla extract: 1/2 tsp
- Salt: Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- Cream softened butter, brown sugar, and granulated sugar in a bowl. Mix in milk, vanilla, and salt. Add heat-treated flour and stir to combine. 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 mixture into a freezer-safe container, then cover and freeze for at least 4 hours, until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping.
Save This treat is always requested during family movie night & everyone loves customizing it with extra chocolate chips or sprinkles.
Required Tools
Food processor, mixing bowls, freezer-safe container, and a small scoop or spoon make assembly easy.
Allergen Information
This dessert contains dairy, gluten, and potentially soy. Always check labels if concerned about allergens.
Nutritional Information
Each serving offers about 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein.
Save Enjoy this easy homemade ice cream straight from the freezer & make it your own with favorite mix-ins.
Kitchen Guide
- → How is the cookie dough made safe to eat?
The flour is heat-treated in the microwave to kill bacteria, and the dough contains no raw egg.
- → Can I make this without heavy cream?
Yes, heavy cream is optional. Omitting it results in a lighter texture, still creamy and smooth.
- → What can I substitute for chocolate chips?
Try butterscotch chips or add chopped nuts for different flavor and crunch.
- → How do I achieve extra richness?
Substitute some cottage cheese with mascarpone or include heavy cream for a richer, silkier consistency.
- → Is special equipment required?
A food processor or high-speed blender creates the smooth base. Basic mixing bowls and freezer containers are also needed.
- → What allergens are present?
This contains dairy, gluten from wheat flour, and potentially soy from chocolate chips. Always check labels if sensitive.
- → How do I serve it after freezing?
Let the frozen dessert sit at room temperature for about 10 minutes to soften before scooping.