Cottage Cheese Ice Cream Cookie Dough (Printer View)

Whipped cottage cheese dairy treat with chocolate chip cookie dough—creamy, high protein, and deliciously light.

# Components:

→ 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 all-purpose flour, heat-treated
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

# Method:

01 - Cream together softened butter, light brown sugar, and granulated sugar in a mixing bowl until smooth.
02 - Mix in milk, vanilla extract, and a pinch of salt until well combined.
03 - Stir in heat-treated all-purpose flour until dough forms.
04 - Gently fold mini chocolate chips into dough mixture.
05 - Roll dough into small marble-sized balls, then refrigerate until firm.
06 - Process cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if desired), and a pinch of salt in a food processor or blender until silky smooth.
07 - Gently fold refrigerated cookie dough balls into the blended cottage cheese base.
08 - Transfer ice cream mixture to a freezer-safe container; cover and freeze for a minimum of 4 hours, until set.
09 - Allow ice cream to soften at room temperature for 10 minutes before scooping for best texture.

# Expert Advice:

01 -
  • Protein-rich dessert for a healthier indulgence
  • No ice cream maker required for easy preparation
02 -
  • Heat-treating flour is essential for safe edible cookie dough
  • Let ice cream thaw briefly so it scoops smoothly after freezing
03 -
  • For lower fat, omit heavy cream or swap part of the cottage cheese with Greek yogurt
  • Add chopped nuts or swap chocolate chips for butterscotch chips for new flavor twists
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