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 tried this cottage cheese ice cream on a hot summer weekend, and was amazed how quickly it came together without any special equipment. The cookie dough bits made it extra fun to scoop out for friends.
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Ingredients
- Full-fat cottage cheese: 2 cups (450 g), for a creamy base
- Pure maple syrup or honey: 1/3 cup (80 ml), for natural sweetness
- Vanilla extract: 1 tsp, adds classic flavor
- Heavy cream (optional): 1/2 cup (120 ml), for extra creaminess
- Salt: Pinch, to balance sweetness
- All-purpose flour, heat-treated: 1/2 cup (65 g), essential for edible cookie dough
- Unsalted butter, softened: 2 tbsp (30 g), gives rich taste
- Light brown sugar: 2 tbsp (25 g), adds caramel notes
- Granulated sugar: 1 tbsp (15 g), balances texture
- Milk: 1 tbsp (15 ml), moistens dough
- Mini chocolate chips: 1/4 cup (40 g), for chocolate bursts
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Instructions
- Make the Edible Cookie Dough:
- Cream butter, brown sugar, and granulated sugar in a bowl. Mix in milk, vanilla, and salt. Add heat-treated flour and stir to combine. Fold in mini chocolate chips. Roll into marble-sized balls and refrigerate.
- Make the Ice Cream Base:
- In a food processor or blender, blend cottage cheese, maple syrup (or honey), vanilla, heavy cream (if using), and salt until smooth and creamy.
- Combine:
- Gently fold cookie dough balls into the whipped cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container, cover, and freeze at least 4 hours until firm.
- Serve:
- Let ice cream sit at room temperature 10 minutes before scooping.
Save My kids love helping roll the cookie dough balls and swirling them into the whipped ice cream. It's a fun kitchen activity and always brings everyone together for a taste test.
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Required Tools
Food processor or blender, mixing bowls, freezer-safe container, scoop or spoon for serving.
Allergen Information
Includes dairy, gluten, and possibly soy from mini chocolate chips. Check all ingredients if allergies are a concern.
Nutritional Information (per serving)
Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save 
This cottage cheese ice cream is creamy and refreshing, with delicious chunks of cookie dough in every bite. Enjoy straight from the freezer for a quick, cool treat.
Kitchen Questions
- → How do I ensure the cottage cheese is smooth?
Blending cottage cheese in a food processor or high-speed blender ensures a perfectly smooth and creamy texture.
- → Can I make the dessert without heavy cream?
Yes, heavy cream is optional—omit it for a lighter version or substitute part of the cottage cheese with mascarpone for added richness.
- → Is it necessary to heat-treat the flour for cookie dough?
Yes, heat-treating the flour kills bacteria and makes the dough safe to eat raw, ensuring safety in edible preparations.
- → What’s the best way to serve after freezing?
Let the frozen dessert sit at room temperature for 10 minutes before scooping for the creamiest texture and easy serving.
- → Can I substitute chocolate chips with other mix-ins?
Yes, you can use butterscotch chips, chopped nuts, or other mix-ins to customize flavors and textures as desired.
