Cottage Cheese Ice Cream Dough

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 cottage cheese ice cream for my family on a hot summer evening, and it quickly became our go-to frozen treat. The mix of whipped cottage cheese and cookie dough is always a hit, even with picky eaters.

Ingredients

• Full-fat cottage cheese: Adds creaminess and protein to the base.
• Pure maple syrup or honey: Natural sweetener for balanced flavor.
• Vanilla extract: Adds classic ice cream flavor.
• Heavy cream (optional): For extra rich texture.
• Pinch of salt: Enhances overall taste.
• All-purpose flour, heat-treated: Used safely in the edible dough.
• Unsalted butter, softened: Forms the dough structure.
• Light brown sugar: Adds sweetness and chew.
• Granulated sugar: For a balanced sugar profile in dough.
• Milk: Moistens the cookie dough.
• Mini chocolate chips: Classic cookie dough add-in.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Make the Edible Cookie Dough:

Cream together softened butter, brown sugar, and granulated sugar in a bowl. Mix in milk, vanilla, and salt. Add cooled, heat-treated flour and stir to combine. Fold in mini chocolate chips, form into marble-sized balls, and refrigerate.

Make the Ice Cream Base:

In a food processor or blender, combine cottage cheese, maple syrup (or honey), vanilla extract, heavy cream (if using), and a pinch of salt. Blend until smooth and creamy.

Combine:

Gently fold the cookie dough balls into the blended cottage cheese mixture.

Freeze:

Pour mixture into 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 for easier serving.

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My kids love helping roll the little cookie dough balls, and it turns dessert-making into a family activity we all look forward to each weekend.

Required Tools

Food processor or high-speed blender, mixing bowls, freezer-safe container, small scoop or spoon for shaping dough balls.

Allergen Information

This recipe contains dairy and gluten, and possibly soy if chocolate chips have soy lecithin. Always read ingredient labels carefully if you have allergies.

Nutritional Information

Each serving has approximately 240 calories, 11 g fat, 23 g carbohydrates, and 11 g protein.

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Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Enjoy this surprisingly healthy ice cream as a fun dessert option, perfect for sharing with friends or a weekend movie night!

Recipe FAQ

→ How do I make the cookie dough safe to eat?

Heat-treat the flour by microwaving it for one minute, stirring every 15 seconds, then let it cool before using.

→ Can I skip the heavy cream in the base?

Yes, you can omit heavy cream for a lighter version. For extra richness, add mascarpone or keep the cream.

→ What’s the best way to blend cottage cheese?

Use a food processor or high-speed blender to whip cottage cheese until fully smooth for creamy texture.

→ How long should I freeze the mixture?

Freeze for at least four hours until firm. Let it sit at room temperature for ten minutes before scooping.

→ Are there any topping suggestions?

Try chopped nuts, extra cookie dough balls, or swap chocolate chips for butterscotch or white chocolate chips.

→ Is this dessert suitable for vegetarians?

Yes, it uses dairy and eggs but no meat products, making it suitable for vegetarians.