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 making ice cream with cottage cheese when I was craving something cold but wanted extra nutrition& it quickly became a family favorite. The cookie dough chunks make it fun for all ages!
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 (for dough): 1/2 tsp
- Salt (for dough): Pinch
- Mini chocolate chips: 1/4 cup (40 g)
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Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar in a bowl. Mix in milk, vanilla, and salt. Add heat-treated flour and stir until combined. Fold in mini chocolate chips. Roll dough into marble-sized 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 cottage cheese mixture.
- Freeze:
- Pour mixture into freezer-safe container. Cover and freeze at least 4 hours, until firm.
- Serve:
- Let ice cream sit at room temperature 10 minutes before scooping.
Save We bring out this ice cream for movie nights or sunny afternoons& everyone requests extra cookie dough! It&s become our go-to alternative to store-bought pints.
Required Tools
Food processor or blender, mixing bowls, freezer-safe container, and a small scoop make prepping and serving simple.
Allergen Information
This dessert contains dairy, gluten from flour, and possibly soy from chocolate chips& check product labels if you have allergies.
Nutritional Information
Each serving is about 240 calories, with 11 g of fat, 23 g carbohydrates, and 11 g protein.
Save Enjoy this creamy high-protein treat as a snack or dessert& the tasty cookie dough chunks make it extra fun!
Recipe Guide
- → How do I heat-treat flour for the dough?
Microwave flour in a bowl for 1 minute, stirring every 15 seconds, then cool completely before using.
- → Can I use low-fat cottage cheese?
Yes, but full-fat yields creamier results; low-fat versions may be less rich and slightly less smooth.
- → Is heavy cream necessary?
Heavy cream is optional. It increases creaminess but can be omitted for a lighter frozen treat.
- → Can I add mix-ins besides cookie dough?
Yes, try chopped nuts, dried fruits, or swap chocolate chips for butterscotch or white chocolate chips.
- → How to get smooth consistency?
Blend the cottage cheese base thoroughly in a food processor or high-speed blender until completely smooth.
- → How long does it need to freeze?
Freeze for at least 4 hours, or until firm. Let sit at room temperature 10 minutes before scooping.
