Cottage Cheese Ice Cream Dough (Print version)
Creamy frozen treat combining whipped cottage cheese and chocolate chip dough for a high-protein indulgence.
# What You 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 (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
# How to Make:
01 - In a small mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fully combined.
02 - Incorporate milk, vanilla extract, and pinch of salt; blend thoroughly.
03 - Stir in heat-treated all-purpose flour, mixing until a uniform dough forms.
04 - Gently fold mini chocolate chips into the dough.
05 - Roll cookie dough into marble-sized balls and refrigerate until firm.
06 - Blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and pinch of salt in a food processor or high-speed blender until completely smooth and creamy.
07 - Gently fold chilled cookie dough balls into the whipped cottage cheese mixture.
08 - Transfer mixture to a freezer-safe container, cover, and freeze for at least 4 hours or until solid.
09 - Allow to sit at room temperature for 10 minutes before scooping for optimal texture.
# Expert tips:
01 -
- High in protein for a satisfying dessert
- Includes edible cookie dough for added fun and texture
02 -
- To make raw flour safe to eat, microwave for 1 minute stirring every 15 seconds.
- For lower fat, omit heavy cream or use mascarpone for extra richness.
03 -
- Let ice cream sit for a few minutes at room temperature before scooping for best texture.
- Swap chocolate chips for butterscotch chips and add chopped nuts for variety.