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.
After discovering whipped cottage cheese as a secret to ultra-creamy, lower-calorie ice cream, I've been making this recipe whenever I crave a sweet dessert without the heaviness of traditional ice cream.
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: 1/2 cup (120 ml, optional, for extra creaminess)
- Salt: Pinch
- 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
- Salt: Pinch
- Mini chocolate chips: 1/4 cup (40 g)
Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar in a small bowl. Mix in milk, vanilla, and salt. Add heat-treated flour and stir until combined, then fold in mini chocolate chips. Roll dough 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 until completely smooth and creamy.
- Combine:
- Gently fold the cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Pour the mixture into a freezer-safe container, cover, and freeze for at least 4 hours, or until firm.
- Serve:
- Let the ice cream sit at room temperature for 10 minutes before scooping for easier serving.
Save My kids love helping roll the marble-sized dough balls and sneak a few before they hit the ice cream mixture, making this recipe a family favorite to prepare together.
Required Tools
You'll need a food processor or high-speed blender, mixing bowls, a freezer-safe container, and a small scoop or spoon to portion out the ice cream.
Allergen Information
This dessert contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and soy (from chocolate chips containing soy lecithin). Always check ingredient labels for allergens if concerned.
Nutritional Information
Per serving: Calories: 240, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 11 g
Save Enjoy this luscious ice cream knowing it's packed with protein and flavor, easy to make for your next healthy dessert night.
Recipe FAQ
- → How do I make cookie dough safe for eating?
Use heat-treated flour to kill bacteria, and avoid raw eggs. Mix ingredients and chill before adding to the dessert.
- → Can I substitute cottage cheese with another base?
Yes, mascarpone or strained Greek yogurt can be used for creaminess, but flavor and texture may change.
- → Is heavy cream necessary?
Heavy cream adds extra richness, but you can omit it for a lighter texture or replace it with more cottage cheese.
- → How long should I freeze the mixture?
Freeze for at least 4 hours until firm. Let it sit at room temperature for 10 minutes before serving for easier scooping.
- → Can I add other mix-ins?
Yes, experiment with chopped nuts, flavored chips, or fruit for variation in texture and flavor.
- → Is this dessert suitable for vegetarians?
Yes, all ingredients used are vegetarian-friendly, and it's high in protein due to cottage cheese.