Cottage Cheese Ice Cream Dough (Print)

Frozen treat with cottage cheese and cookie dough—smooth, delicious, and high in protein for satisfying sweetness.

# Components:

→ 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

# Directions:

01 - In a small mixing bowl, blend softened butter, light brown sugar, and granulated sugar until creamy.
02 - Incorporate milk, vanilla extract, and pinch of salt, then stir in heat-treated flour until a dough forms.
03 - Gently fold mini chocolate chips into the dough and roll into marble-sized balls. Place balls in the refrigerator.
04 - Combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and a pinch of salt in a food processor or blender. Blend until completely smooth and creamy.
05 - Carefully fold refrigerated cookie dough balls into the ice cream base.
06 - Transfer the mixture to a freezer-safe container. Cover and freeze for a minimum of 4 hours or until firm.
07 - Allow the ice cream to rest at room temperature for 10 minutes before scooping.

# Expert Advice:

01 -
  • Protein-rich and satisfying
  • Cookie dough bites add pops of fun flavor
02 -
  • Heat-treating flour makes cookie dough safe to eat raw.
  • For a lower-fat option, leave out the heavy cream, or add mascarpone for extra richness.
03 -
  • Let ice cream soften before scooping for best texture.
  • Try mixing in chopped nuts or butterscotch chips for variety.
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