Cottage Cheese Ice Cream Dough (Print Version)

Creamy whipped cottage cheese pairs with edible cookie dough for a high-protein, guilt-free frozen dessert.

# 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)
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

# Directions:

01 - In a small mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until uniform. Add milk, vanilla extract, and salt, mixing thoroughly. Incorporate heat-treated flour until a dough forms, then fold in mini chocolate chips. Roll into marble-sized balls and refrigerate until firm.
02 - In a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and a pinch of salt. Blend until completely smooth and creamy.
03 - Gently fold the prepared cookie dough balls into the blended cottage cheese mixture, ensuring even distribution.
04 - Transfer the mixture into a freezer-safe container, cover tightly, and freeze for a minimum of four hours until firm.
05 - Remove from freezer and let rest at room temperature for ten minutes to soften before scooping and serving.

# Expert Advice:

01 -
  • High in protein from cottage cheese
  • No ice cream maker needed
02 -
  • Heat-treat flour to avoid bacteria for edible dough
  • Omit heavy cream for a lower-fat option
03 -
  • Let ice cream sit briefly before scooping for easier serving
  • Try adding chopped nuts or using butterscotch chips for variety
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