Cottage Cheese Cookie Dough Ice (Printable)

Smooth cottage cheese meets edible cookie dough for a protein-rich, dreamy frozen delight.

# What you'll need:

→ 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 additional creaminess)
05 - Pinch of salt

→ Edible Cookie Dough

06 - 1/2 cup heat-treated all-purpose flour
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 - Cream together softened butter, light brown sugar, and granulated sugar in a small mixing bowl until smooth.
02 - Mix in milk, vanilla extract, and a pinch of salt until fully combined.
03 - Stir in heat-treated flour until incorporated, then fold in mini chocolate chips.
04 - Form the dough into small marble-sized balls. Transfer to the refrigerator to chill until firm.
05 - In a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt until the mixture is completely smooth and creamy.
06 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture with a spatula.
07 - Pour the combined mixture into a freezer-safe container, cover, and freeze for at least 4 hours, or until set.
08 - Let the ice cream rest at room temperature for 10 minutes prior to scooping for optimal texture and easy serving.

# Expert Advice:

01 -
  • High in protein and satisfying
  • Edible cookie dough adds delicious texture
02 -
  • Always heat-treat flour for safe edible cookie dough
  • Omitting heavy cream creates a lighter, lower-fat ice cream
03 -
  • Let the ice cream sit at room temperature briefly before serving for easier scooping
  • Try customizing your mix-ins with chopped nuts or swapping chocolate chips for butterscotch chips
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