Cottage Cheese Cookie Dough Ice Cream (Printable Version)

Creamy cottage cheese ice cream with chocolate chip cookie dough, high in protein for a guilt-free dessert.

# The Ingredients You'll Need:

→ 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, for extra creaminess)
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

# Step-by-Step Instructions:

01 - In a small bowl, cream together softened butter, light brown sugar, and granulated sugar until smooth. Mix in milk, vanilla extract, and a pinch of salt. Add heat-treated all-purpose flour and stir to incorporate. Fold in mini chocolate chips, then roll dough into marble-sized balls and refrigerate until firm.
02 - In a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and a pinch of salt. Process until the mixture becomes completely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture, ensuring even distribution.
04 - Pour the assembled mixture into a freezer-safe container. Cover securely and freeze for a minimum of 4 hours until the ice cream is set and firm.
05 - Allow the ice cream to rest at room temperature for 10 minutes before scooping, for easier serving.

# Additional Tips::

01 -
  • High in protein for a satisfying dessert
  • No ice cream maker required
02 -
  • Heat-treat flour by microwaving it in a bowl for 1 minute, stirring every 15 seconds, to kill bacteria. Let cool before using.
  • This recipe contains dairy and gluten. Check labels if you have food allergies.
03 -
  • Let the ice cream sit out 10 minutes before scooping for perfect texture.
  • Use heat-treated flour only for safe edible dough.

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