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 for a summer movie night when I wanted something refreshing that didn&t sabotage my healthy eating goals. Everyone was impressed by the creamy texture, and the bites of cookie dough were an instant hit with kids and adults alike.
Ingredients
- Full-fat cottage cheese: 2 cups (450 g), gives creaminess and protein
- Pure maple syrup or honey: 1/3 cup (80 ml), for natural sweetness
- Vanilla extract: 1 tsp, for classic ice cream flavor
- Heavy cream (optional): 1/2 cup (120 ml), adds extra creaminess if desired
- Salt: Pinch, enhances flavors
- All-purpose flour (heat-treated): 1/2 cup (65 g), ensures edible cookie dough is safe
- Unsalted butter (softened): 2 tbsp (30 g), for rich cookie dough
- Light brown sugar: 2 tbsp (25 g), for that classic dough taste
- Granulated sugar: 1 tbsp (15 g), balances sweetness
- Milk: 1 tbsp (15 ml), for moisture in dough
- Vanilla extract (for dough): 1/2 tsp, flavor
- Salt (for dough): Pinch, balances flavors
- Mini chocolate chips: 1/4 cup (40 g), for the signature cookie dough bites
Instructions
- Make the Edible Cookie Dough:
- Cream butter, brown sugar, and granulated sugar together in a bowl. Stir in milk, vanilla, and salt before mixing in heat-treated flour. Fold in mini chocolate chips, roll mixture into small 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 until smooth and creamy.
- Combine:
- Gently fold prepared cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container. Cover and freeze for 4 hours or until firm.
- Serve:
- Let ice cream sit out for 10 minutes to soften before scooping and serving.
Save We always make extra cookie dough for my little ones to sample while waiting for the ice cream to freeze. It turns preparing dessert into a fun family event every time!
Required Tools
Food processor or blender, mixing bowls, freezer-safe container, small scoop or spoon
Allergen Information
Contains dairy ingredients (cottage cheese, butter, cream, milk) and gluten (wheat flour). If using chocolate chips with soy lecithin, recipe includes soy. Always check labels if serving to those with allergies.
Nutritional Information
Each serving provides approximately 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein.
Save Scoop generously and enjoy while the cookie dough is still chilled and chewy. This ice cream tastes even better shared with friends!
Recipe FAQ
- → Can I use low-fat cottage cheese for this dish?
Yes, but full-fat cottage cheese yields a smoother and creamier texture. Low-fat works for a lighter version, though the end result may be less rich.
- → Is it necessary to heat-treat the flour in the dough?
Yes, heat-treating flour kills potential bacteria, making the cookie dough portion safe to eat without baking.
- → Can the dessert be made without heavy cream?
Absolutely. Heavy cream adds richness but can be omitted for a lighter treat. The cottage cheese base remains creamy on its own.
- → Are there nut-free alternatives for added texture?
Yes, you can use seeds or extra chocolate chips in place of nuts to provide crunch and variety without allergens.
- → How long should I let it sit out before serving?
Let the frozen treat rest at room temperature for about 10 minutes before scooping for the best texture and easy serving.
- → Can I substitute honey for maple syrup?
Yes, both honey and maple syrup work well for sweetening and blending smoothly with the dairy base.