Cottage Cheese Cookie Dough Ice (Printable)

Creamy cottage cheese meets edible cookie dough in a protein-rich frozen indulgence for dessert lovers.

# Ingredient List:

→ 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

# Steps:

01 - Cream together softened butter, brown sugar, and granulated sugar in a small mixing bowl until smooth. Incorporate milk, vanilla extract, and a pinch of salt. Add heat-treated flour and mix thoroughly. Fold in mini chocolate chips, then roll dough into small balls. Refrigerate until firm.
02 - Using a food processor or high-speed blender, combine cottage cheese, maple syrup (or honey), vanilla extract, heavy cream if desired, and salt. Process until silky and smooth.
03 - Gently fold chilled cookie dough balls into the blended cottage cheese mixture, distributing evenly.
04 - Transfer mixture to a freezer-safe container. Cover and freeze for at least 4 hours, or until firmly set.
05 - Allow ice cream to stand at room temperature for 10 minutes before scooping to achieve optimal texture.

# Expert Advice:

01 -
  • High in protein for a satisfying dessert
  • No ice cream maker needed
02 -
  • Heat-treating flour is essential for safety when making edible cookie dough.
  • You can customize mix-ins by swapping chocolate chips with butterscotch chips or adding chopped nuts.
03 -
  • Let ice cream sit for 10 minutes before scooping for best texture.
  • Use full-fat cottage cheese for a smoother, creamier result.
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