Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cottage Cheese Cookie Dough Ice Cream Recipe

★★★★★

4.5 from 88 reviews
  • Author: Jack
  • 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

Scale

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

  1. 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.
  2. Incorporate Liquid Ingredients: Add milk, vanilla extract, and a pinch of salt to the creamed mixture, then blend thoroughly until smooth.
  3. 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.
  4. Add Chocolate Chips: Gently fold the mini chocolate chips into the cookie dough to evenly distribute the chocolate bits without breaking them.
  5. Shape and Chill: Roll the dough into marble-sized balls and place them in the refrigerator to chill until firm and ready to incorporate.
  6. 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.
  7. Combine Dough and Ice Cream: Gently fold the chilled cookie dough balls into the blended cottage cheese ice cream base, distributing them evenly throughout.
  8. Freeze: Transfer the combined mixture into a freezer-safe container, cover it tightly, and freeze for at least 4 hours or until solid.
  9. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://eatwithjack.com/cottage-cheese-cookie-dough-ice-cream-recipe/