Cottage Cheese Ice Cream Cookie Dough (Printable)

Smooth cottage cheese ice cream swirled with bites of edible cookie dough creates a light yet decadent dessert.

# 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

# Method:

01 - In a small mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until smooth.
02 - Mix in milk, vanilla extract, and a pinch of salt to the creamed mixture.
03 - Stir in heat-treated flour until thoroughly combined.
04 - Fold mini chocolate chips into the dough mixture.
05 - Form dough into small marble-sized balls and refrigerate until firm.
06 - In a food processor or blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and a pinch of salt. Blend until the mixture is completely smooth and creamy.
07 - Gently fold the chilled cookie dough balls into the blended ice cream base.
08 - Pour the mixture into a freezer-safe container, cover, and freeze for a minimum of 4 hours, until set.
09 - Let the ice cream rest at room temperature for 10 minutes prior to scooping for optimal texture.

# Expert Advice:

01 -
  • High in protein for a more satisfying dessert
  • Includes edible cookie dough for extra fun and texture
02 -
  • Heat-treating flour is essential for safe, edible cookie dough
  • Cottage cheese must be fully blended for a creamy texture
03 -
  • Use full-fat cottage cheese for the creamiest result
  • Freeze cookie dough balls ahead so they hold their shape in the ice cream
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