Cottage Cheese Cookie Dough Ice Cream (Print)

Creamy cottage cheese combines with edible cookie dough for a delicious frozen dessert, naturally high in protein.

# 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
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 bowl, cream softened butter, light brown sugar, and granulated sugar until smooth. Blend in the milk, vanilla extract, and a pinch of salt. Add heat-treated all-purpose flour and mix until incorporated. Fold in the mini chocolate chips. Shape dough into small marble-sized balls and refrigerate until firm.
02 - Combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and a pinch of salt in a food processor or high-speed blender. Process until the mixture is perfectly smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the blended cottage cheese base using a spatula.
04 - Transfer the combined mixture to a freezer-safe container. Cover and freeze for at least 4 hours until solid.
05 - Allow ice cream to stand at room temperature for 10 minutes before scooping to achieve optimal texture for serving.

# Expert Advice:

01 -
  • High-protein dessert that satisfies ice cream cravings
  • Features edible cookie dough throughout for a nostalgic twist
02 -
  • Heat-treat flour to make cookie dough safe for eating raw
  • Letting the ice cream sit at room temperature makes it easier to scoop
03 -
  • Omit heavy cream for a lower-fat option without losing flavor
  • Substitute part of the cottage cheese with mascarpone for extra richness
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