Cottage Cheese Ice Cream Dough (Print View)

Whipped cottage cheese ice cream features edible cookie dough bites and chocolate chips for a protein-rich frozen treat.

# 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

# Method:

01 - In a small bowl, cream together softened unsalted butter, light brown sugar, and granulated sugar until smooth. Mix in milk, vanilla extract, and salt. Add heat-treated all-purpose flour and stir until fully incorporated. Fold in mini chocolate chips. Roll dough into marble-sized balls and refrigerate until ready to use.
02 - In a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream if using, and a pinch of salt. Blend on high speed until the mixture is silky and smooth.
03 - Gently fold the chilled cookie dough balls into the whipped cottage cheese base, ensuring even distribution.
04 - Transfer the mixture to a freezer-safe container. Cover securely and freeze for at least 4 hours until firm.
05 - Allow ice cream to stand at room temperature for 10 minutes before scooping for optimal texture.

# Expert Advice:

01 -
  • Protein-packed and creamy without an ice cream maker
  • Includes safe, edible cookie dough for extra fun
02 -
  • Heat-treating flour ensures your dough is safe to eat raw.
  • This ice cream does not require an ice cream maker.
03 -
  • Let the ice cream sit out before scooping for extra creaminess.
  • Try using mascarpone for added richness or toss in chopped nuts for crunch.
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