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 ice cream on a hot afternoon when I was craving something sweet but also filling. The cottage cheese blends into a rich, surprisingly creamy base that my family now asks for every weekend.
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)
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 combined. Fold in mini chocolate chips. Roll dough into small marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- Blend cottage cheese, maple syrup (or honey), vanilla extract, heavy cream (if using), and a pinch of salt in a food processor or blender until completely 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 at least 4 hours, until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Save We tried many homemade ice creams before, but this cottage cheese version is always a hit. Even our youngest refuses to believe it's made with cottage cheese!
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 soy (if chocolate chips contain soy lecithin). Always check ingredient labels for allergens if concerned.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save This easy ice cream will surprise anyone who tries it. Enjoy as a snack or dessert all summer long!
Common Questions
- → How is cottage cheese transformed for the ice cream base?
It's blended smooth with maple syrup, vanilla, and optional cream for a creamy texture and mild flavor.
- → Can I use alternative sweeteners?
Yes, honey can replace maple syrup, or use a low-calorie sweetener for a lighter option.
- → How is flour made safe for cookie dough?
Heat-treat the flour in the microwave to eliminate bacteria before mixing into dough.
- → What is the best way to serve this frozen treat?
Allow it to sit at room temperature for about 10 minutes for easier scooping and best creamy consistency.
- → Can I customize the mix-ins?
Absolutely—try swapping chocolate chips for butterscotch chips or adding chopped nuts.
- → Is this dessert suitable for vegetarians?
Yes, this frozen treat fits a vegetarian diet and is high in protein.