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 blending cottage cheese for ice cream after searching for healthy dessert swaps that actually taste indulgent. The addition of edible cookie dough made it impossible for my family to guess it was packed with protein.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g), whipped for creaminess
- Pure maple syrup or honey: 1/3 cup (80 ml) for natural sweetness
- Vanilla extract: 1 tsp for classic flavor
- Heavy cream (optional): 1/2 cup (120 ml) for extra creamy texture
- Salt: Pinch, to enhance flavor
- All-purpose flour, heat-treated: 1/2 cup (65 g), safe for edible dough
- 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 butter, brown sugar, and granulated sugar in a bowl. Mix in milk, vanilla, and salt. Stir in heat-treated flour until combined. Fold in mini chocolate chips and roll into marble-sized balls. 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 until completely smooth and creamy.
- Combine:
- Gently fold chilled cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Transfer mixture to a freezer-safe container, cover, and freeze for at least 4 hours until firm.
- Serve:
- Let ice cream stand at room temperature for 10 minutes to soften before scooping.
Save My kids love helping roll tiny cookie dough balls for this recipe and always rush to sample the mix before it goes into the freezer. It is now our favorite summer dessert to make together on weekends.
Required Tools
Use a food processor or high-speed blender to whip the cottage cheese, mixing bowls for the dough, and a freezer-safe container to chill the finished ice cream. A small scoop makes serving easier.
Allergen Information
Contains dairy and gluten. Chocolate chips may contain soy. Always review each ingredient if allergies are a concern.
Nutritional Information
Each serving contains approximately 240 calories, 11 g of fat, 23 g of carbohydrates, and 11 g of protein.
Save Enjoy every creamy, cookie-dough-filled bite knowing you have a dessert that is as nourishing as it is delicious.
Recipe FAQs
- → Can I use low-fat cottage cheese?
Yes, though full-fat offers a creamier texture. Low-fat works but may result in a less rich taste.
- → Is heat-treating flour necessary for the dough?
Absolutely—heat-treating flour ensures safety by eliminating bacteria. Microwave as directed before use.
- → Can I replace maple syrup with another sweetener?
Honey is a great alternative. Other liquid sweeteners may work but could affect flavor and texture.
- → Will the dessert be scoopable right from the freezer?
Let it rest at room temperature for about 10 minutes to soften for easy scooping and serving.
- → Are there other mix-in options besides chocolate chips?
Definitely! Try adding chopped nuts, switching to butterscotch chips, or including dried fruit for variety.
- → Is a food processor necessary?
A blender works just as well. The goal is to create a smooth, creamy ice cream base from the cottage cheese.