Pin 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 tried making cottage cheese ice cream at home for a healthier dessert option and was surprised at how rich and creamy it turned out. The addition of homemade edible cookie dough makes every scoop extra special.
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Ingredients
- Full-fat cottage cheese: 2 cups (450 g)
- Pure maple syrup or honey: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Heavy cream (optional, for extra creaminess): 1/2 cup (120 ml)
- Pinch of salt: just a dash
- All-purpose flour, heat-treated: 1/2 cup (65 g)
- Unsalted butter, softened: 2 tbsp (30 g)
- Light brown sugar: 2 tbsp (25 g)
- Granulated sugar: 1 tbsp (15 g)
- Milk: 1 tbsp (15 ml)
- Vanilla extract: 1/2 tsp
- Mini chocolate chips: 1/4 cup (40 g)
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Instructions
- Make the Edible Cookie Dough:
- Cream softened butter with brown sugar and granulated sugar in a small bowl. Mix in milk, vanilla extract, and a pinch of salt. Add heat-treated flour and stir to combine, then fold in mini chocolate chips. Roll into small marble-sized 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 or blender until completely smooth and creamy.
- Combine:
- Gently fold the cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours until firm.
- Serve:
- Let sit at room temperature for 10 minutes before scooping.
Pin 
My kids always ask for seconds when I make this cottage cheese ice cream, and it has become a fun tradition to roll the cookie dough balls together as a family before freezing.
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Required Tools
Food processor or blender, mixing bowls, freezer-safe container, small scoop or spoon are all you need.
Allergen Information
Contains dairy, gluten from wheat flour, and may contain soy if the chocolate chips have soy lecithin. Always check labels if you have allergies.
Nutritional Information
Each serving provides about 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein.
Pin 
Enjoy this easy ice cream as a high-protein treat any time. Every bite offers creamy texture and sweet bursts of cookie dough.
Recipe Questions & Answers
- → How is cottage cheese blended for a smooth base?
Use a food processor or high-speed blender to whip cottage cheese with sweetener, vanilla, and cream until completely smooth.
- → Is the cookie dough safe to eat raw?
Yes, the all-purpose flour is heat-treated and no eggs are used, making the dough edible and safe for consumption.
- → Can you customize the mix-ins?
Absolutely. Add nuts, swap chocolate chips for butterscotch chips, or adjust for your preferred flavors.
- → How long should the dessert freeze?
Freeze for at least 4 hours, or until firm. Let it rest at room temperature for 10 minutes before scooping.
- → What type of diet does this suit?
This treat is vegetarian and high in protein. Omit heavy cream for a lower-fat version if desired.
- → Does this contain major allergens?
It contains dairy, gluten (flour), and potentially soy (chocolate chips). Always check ingredient labels if concerned.
