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 experimented with cottage cheese ice cream to find a tasty way to enjoy more protein, and the addition of cookie dough made this dessert a new household favorite.
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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)
- 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. Mix in milk, vanilla, and salt. Add heat-treated flour and combine. Fold in mini chocolate chips. Roll into marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- Blend cottage cheese, maple syrup (or honey), vanilla, heavy cream (if using), and salt until very smooth and creamy.
- Combine:
- Gently fold cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Transfer mixture to a freezer-safe container, cover, and freeze at least 4 hours until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping.
Save My kids helped roll the tiny cookie dough balls and couldn't wait to scoop their own bowls for dessert after dinner.
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Required Tools
Food processor or blender, mixing bowls, freezer-safe container, small scoop or spoon help make this recipe smooth and simple.
Allergen Information
This dessert contains dairy, gluten, and may include soy from chocolate chips, so always check product labels if you have allergies.
Nutritional Information (per serving)
Calories: 240. Total Fat: 11 g. Carbohydrates: 23 g. Protein: 11 g.
Save 
This ice cream is perfect for sharing at summer parties or enjoying as a weeknight treat & you will love the creamy bite with sweet cookie dough throughout.
Cooking Questions
- → How do I make the cottage cheese base smooth?
Blending cottage cheese with syrup and cream until completely smooth creates a creamy, lump-free texture.
- → Is the cookie dough safe to eat raw?
Yes, heat-treating the flour ensures it's safe to eat, and the recipe uses no eggs.
- → Can I use low-fat cottage cheese?
You can, but full-fat is recommended for a creamier, richer frozen dessert.
- → How long should I freeze it?
Freeze for at least 4 hours until firm, ideally overnight for best texture.
- → Are there any alternative mix-ins?
Try adding nuts, substituting chocolate chips with butterscotch, or swirling in caramel for variety.
- → What’s the best serving tip?
Let the frozen treat sit at room temperature for 10 minutes before scooping for easy serving.
