Cottage Cheese Ice Cream Dough (Printable)
Whipped cottage cheese blends with chunks of edible cookie dough for a creamy, protein-rich frozen treat.
# 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
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
# Cooking Steps:
01 - Cream together softened butter, light brown sugar, and granulated sugar in a small bowl until well combined.
02 - Add milk, vanilla extract, and a pinch of salt to the bowl; mix until smooth.
03 - Stir in heat-treated all-purpose flour until incorporated into the dough.
04 - Fold mini chocolate chips into the dough.
05 - Roll dough into marble-sized balls and refrigerate until firm.
06 - Combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and a pinch of salt in a food processor or high-speed blender; blend until smooth and creamy.
07 - Fold chilled cookie dough balls gently into the cottage cheese mixture.
08 - Transfer mixture to a freezer-safe container; cover and freeze for at least 4 hours or until firm.
09 - Let ice cream sit at room temperature for 10 minutes before scooping for easy serving.
# Expert Tips:
01 -
- High-protein and satisfying
- No ice cream maker required
02 -
- Heat-treating flour removes bacteria, making cookie dough safe to eat uncooked
- Ice cream keeps well in the freezer for up to two weeks
03 -
- Let ice cream soften at room temperature before serving for best texture
- Substitute some cottage cheese with mascarpone for extra richness