Save It 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 cottage cheese ice cream when searching for a healthier summer dessert and was surprised how deliciously creamy this version turned out. The addition of cookie dough makes it feel truly indulgent while still being light enough for a weeknight treat.
Ingredients
- Ice Cream Base: 2 cups (450 g) full-fat cottage cheese, 1/3 cup (80 ml) pure maple syrup or honey, 1 tsp vanilla extract, 1/2 cup (120 ml) heavy cream (optional, for extra creaminess), Pinch of salt
- Edible Cookie Dough: 1/2 cup (65 g) all-purpose flour, heat-treated, 2 tbsp (30 g) unsalted butter, softened, 2 tbsp (25 g) light brown sugar, 1 tbsp (15 g) granulated sugar, 1 tbsp (15 ml) milk, 1/2 tsp vanilla extract, Pinch of salt, 1/4 cup (40 g) mini chocolate chips
Instructions
- Make Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar in a small bowl. 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 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 high-speed blender until 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 or until firm.
- Serve:
- Let ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Save It This ice cream quickly became a family favorite, especially for busy nights when everyone wants a sweet treat without a long wait. Scooping a bowl and sharing it on the porch has become our new summertime tradition.
Tool Recommendations
For best results, use a high-speed blender to ensure the cottage cheese base is whipped silky-smooth. A mini scoop makes rolling the cookie dough balls speedy and mess-free.
Allergen Notes & Nutrition
Each serving provides around 240 calories, 11 g fat, 23 g carbs, and 11 g protein. Contains dairy, gluten, and possibly soy depending on chocolate chips.
Customization Ideas
Add chopped nuts, swap chocolate chips for butterscotch, or use part mascarpone for extra richness. Flavor extracts like almond or coconut are delicious in the base too.
Save It This protein-packed cottage cheese ice cream is creamy, customizable, and endlessly scoopable. Enjoy every guilt-free bite!
Common Questions About Recipes
- → How do I make the cottage cheese base smooth?
Blending cottage cheese with maple syrup, vanilla, and cream in a high-speed blender yields a silky, creamy texture.
- → Is it safe to eat raw cookie dough in this dessert?
Yes, the cookie dough uses heat-treated flour, making it safe for consumption without baking.
- → Can I substitute ingredients in the cookie dough?
Swap chocolate chips for butterscotch or add chopped nuts for a tasty variation.
- → How do I serve this frozen treat easily?
Let the ice cream sit at room temperature for about 10 minutes to soften before scooping.
- → Is this dessert suitable for a high-protein diet?
Absolutely. Cottage cheese provides a substantial protein boost, making it ideal for high-protein needs.