Cottage Cheese Ice Cream Dough (Print View)
Creamy cottage cheese churned with edible cookie dough offers a guilt-free, protein-packed frozen indulgence.
# 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, for extra creaminess)
05 - Pinch of salt
→ Edible Cookie Dough
06 - 1/2 cup heat-treated all-purpose flour
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 bowl, combine softened butter, light brown sugar, and granulated sugar. Stir until creamy and fully blended.
02 - Add milk, vanilla extract, and a pinch of salt to the creamed mixture. Stir until incorporated.
03 - Add heat-treated all-purpose flour to the mixture and stir until a dough forms.
04 - Fold mini chocolate chips into the dough evenly.
05 - Roll dough into marble-sized balls and refrigerate until set.
06 - In a food processor or high-speed blender, process cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and a pinch of salt until fully smooth and creamy.
07 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
08 - Transfer the mixture to a freezer-safe container, cover, and freeze for a minimum of 4 hours, or until the ice cream is firm.
09 - Allow the frozen ice cream to rest at room temperature for 10 minutes prior to scooping for optimal texture.
# Expert Advice:
01 -
- High in protein for a satisfying treat
- Easy to make without an ice cream maker
02 -
- Heat-treating flour is essential to safely enjoy edible cookie dough
- You can swap chocolate chips for other mix-ins like chopped nuts
03 -
- Use full-fat cottage cheese for the creamiest texture
- Let ice cream thaw before scooping for easy serving