Cottage Cheese Cookie Dough Ice Cream Recipe
Introduction
This Cottage Cheese Cookie Dough Ice Cream is a delightful twist on a classic favorite, combining creamy, protein-packed ice cream with bite-sized pieces of homemade cookie dough. It’s a refreshing treat that’s both satisfying and indulgent, perfect for warm days or any time you crave a sweet snack.
Ingredients
- 2 cups full-fat cottage cheese
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (optional, for extra creaminess)
- Pinch of salt
- 1/2 cup all-purpose flour, heat-treated
- 2 tablespoons unsalted butter, softened
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup mini chocolate chips
Instructions
- Prepare Cookie Dough: In a small bowl, cream together the softened butter, light brown sugar, and granulated sugar until fully combined.
- Incorporate Liquid Ingredients: Add the milk, vanilla extract, and a pinch of salt to the mixture, then blend until smooth.
- Add Heat-Treated Flour: Stir the heat-treated all-purpose flour into the bowl until a dough forms.
- Add Chocolate Chips: Gently fold the mini chocolate chips into the cookie dough.
- Shape and Chill: Roll the dough into marble-sized balls and refrigerate until firm.
- Blend Ice Cream Base: In a food processor or high-speed blender, blend the cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt until smooth and creamy.
- Combine Dough and Ice Cream: Gently fold the chilled cookie dough balls into the blended cottage cheese base.
- Freeze: Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours, or until solid.
- Serve: Allow the ice cream to rest at room temperature for 10 minutes before scooping to facilitate serving.
Tips & Variations
- Heat-treating the flour is essential to make the cookie dough safe to eat raw; simply bake the flour at 350°F (175°C) for about 5 minutes before using.
- For a dairy-free version, substitute cottage cheese with a plant-based alternative and use coconut cream instead of heavy cream.
- Add chopped nuts or swirl in caramel sauce for extra texture and flavor.
- If you prefer a smoother texture, strain the blended cottage cheese mixture through a fine mesh sieve before folding in the dough.
Storage
Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. To serve, let it sit at room temperature for about 10 minutes to soften slightly, making scooping easier and enhancing the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cottage cheese for this recipe?
Low-fat cottage cheese can be used, but the ice cream may be less creamy and rich. Full-fat cottage cheese is recommended for the best texture and flavor.
Why do I need to heat-treat the flour?
Raw flour can contain bacteria that might cause illness if eaten uncooked. Heating the flour ensures it is safe to consume in raw cookie dough.
Print
Cottage Cheese Cookie Dough Ice Cream Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Cottage Cheese Cookie Dough Ice Cream is a creamy, protein-packed frozen dessert that combines a smooth cottage cheese base with delightful chunks of homemade cookie dough. Sweetened naturally with maple syrup or honey and studded with mini chocolate chips, it’s a healthier take on classic cookie dough ice cream, perfect for a guilt-free indulgence.
Ingredients
Ice Cream Base
- 2 cups full-fat cottage cheese
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (optional, for extra creaminess)
- Pinch of salt
Cookie Dough
- 1/2 cup all-purpose flour, heat-treated
- 2 tablespoons unsalted butter, softened
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup mini chocolate chips
Instructions
- Prepare Cookie Dough: In a small bowl, cream together softened butter, light brown sugar, and granulated sugar until fully combined to form a smooth mixture.
- Incorporate Liquid Ingredients: Add milk, vanilla extract, and a pinch of salt to the creamed mixture, then blend thoroughly until smooth.
- Add Heat-Treated Flour: Stir the heat-treated all-purpose flour into the bowl until a cookie dough forms, ensuring all ingredients are well incorporated.
- Add Chocolate Chips: Gently fold the mini chocolate chips into the cookie dough to evenly distribute the chocolate bits without breaking them.
- Shape and Chill: Roll the dough into marble-sized balls and place them in the refrigerator to chill until firm and ready to incorporate.
- Blend Ice Cream Base: In a food processor or high-speed blender, combine the cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt; blend until the mixture becomes smooth and creamy.
- Combine Dough and Ice Cream: Gently fold the chilled cookie dough balls into the blended cottage cheese ice cream base, distributing them evenly throughout.
- Freeze: Transfer the combined mixture into a freezer-safe container, cover it tightly, and freeze for at least 4 hours or until solid.
- Serve: Before serving, allow the ice cream to rest at room temperature for about 10 minutes to soften slightly, making it easier to scoop.
Notes
- Heat-treating the flour is essential to eliminate any harmful bacteria since the dough is not baked.
- If you prefer a richer texture, use the heavy cream; otherwise, the ice cream will be lighter but less creamy.
- The cookie dough can be shaped into small balls and stored in the fridge while preparing the ice cream base to save time.
- Allowing the ice cream to soften before scooping enhances the serving experience and brings out the creamy texture.
- Substitute maple syrup with honey or agave syrup according to your preference or dietary needs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Keywords: cottage cheese ice cream, cookie dough ice cream, healthy ice cream recipe, protein ice cream, homemade cookie dough, low fat dessert
