Cottage Cheese Ice Cream Dough (Printable)

Creamy cottage cheese meets edible cookie dough for a high-protein frozen delight you'll love sharing.

# 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 mixing bowl, cream together softened unsalted butter, light brown sugar, and granulated sugar until smooth. Stir in milk, vanilla extract, and salt. Add heat-treated all-purpose flour and blend just until incorporated. Fold in mini chocolate chips and shape into marble-sized balls. Refrigerate until firm.
02 - Process full-fat 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 completely smooth and creamy.
03 - Fold refrigerated cookie dough balls gently into the whipped cottage cheese mixture, ensuring even distribution.
04 - Transfer mixture into a freezer-safe container. Cover tightly and freeze for at least 4 hours, or until the texture is firm.
05 - Allow ice cream to sit at room temperature for 10 minutes before scooping for easier portioning.

# Expert Advice:

01 -
  • Protein-rich frozen dessert for a healthier treat
  • Easy edible cookie dough adds delightful texture, no ice cream maker required
02 -
  • Heat-treating the flour ensures your cookie dough is safe to eat raw
  • This recipe is naturally gluten-free if you swap in a gluten-free flour
03 -
  • Let the ice cream thaw briefly for easy scooping and creamy texture
  • Use mascarpone cheese for extra richness or swap chocolate chips for butterscotch to mix things up
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