Cottage Cheese Ice Cream Dough

Cottage Cheese Ice Cream with Cookie Dough is the secret to creamy high-protein indulgence without the fuss or guilt. This scoopable treat blends the tangy goodness of whipped cottage cheese with sweet satisfying bites of edible chocolate chip cookie dough. No fancy equipment needed and definitely less sugar and fat than traditional ice cream. It is a favorite in my kitchen for those nights when the ice cream craving just will not quit but I still want to feel good.

I first tried a batch when my little one wanted a treat after soccer practice and every bowl disappeared before I could even blink. Now it is our summer reward ritual.

Ingredients

• Full fat cottage cheese: for creamy texture and a rich protein boost. Look for small curd and avoid low fat for best smoothness
• Pure maple syrup or honey: adds the perfect natural sweetness. Go for amber maple syrup and real honey for flavor
• Vanilla extract: deepens the flavor. Real vanilla makes a difference here
• Heavy cream (optional): for those who want extra luxury. Choose fresh cream with no additives
• Pinch of salt: sharpens the flavors and tames sweetness
• All purpose flour: heat-treated for safe snacking. Use unbleached for better taste and texture
• Unsalted butter: softened for a tender dough. Highest quality butter yields richer cookie bites
• Light brown sugar: to bring caramel notes. Pack it tight for accuracy
• Granulated sugar: for perfect balance
• Milk: adds moisture. Whole milk is best for richness
• Mini chocolate chips: give that classic cookie dough vibe. Choose brands with short clean ingredient lists

Instructions

Make the Cookie Dough:

In a small bowl thoroughly cream together softened butter brown sugar and granulated sugar until mixture is smooth and fluffy

Mix In Wet Ingredients:

Mix in milk vanilla and a pinch of salt stirring until you have a uniform mixture

Add Flour:

Add heat-treated flour and stir until no streaks remain and dough looks soft and cohesive

Fold In Chocolate Chips:

Fold in mini chocolate chips ensuring even distribution so you get chocolate in every bite

Shape and Chill:

Roll dough into small marble sized balls. Place on a plate and refrigerate so they firm up and hold their shape

Blend the Ice Cream Base:

In a food processor or high speed blender combine cottage cheese maple syrup or honey vanilla heavy cream if using and a pinch of salt. Blend for several minutes scraping down the sides as needed until the mixture is perfectly smooth and creamy with no lumps remaining

Fold and Combine:

Scrape the ice cream base into a large mixing bowl. Gently fold in the chilled cookie dough balls making sure not to crush them so you get little bites throughout

Freeze the Mixture:

Transfer the mixture to a freezer safe container. Smooth the top cover tightly with a lid or plastic wrap and freeze for at least four hours or until solid

Soften and Scoop:

When ready to serve let the ice cream sit out at room temperature for about ten minutes. This helps it scoop easily and gives you the ultimate creamy texture

Save

My favorite piece of this recipe is the moment my daughter insists on rolling the cookie dough balls herself and always sneaks a chocolate chip or two. The edible dough is so tasty even before it goes in the ice cream we sometimes save a few just to nibble.

Make Ahead and Storage Tips

Keep leftovers tightly covered in the coldest part of your freezer for best texture and freshness. If the surface frosts over just scrape off the top layer for a smoother scoop. For longer storage press a crumpled sheet of wax paper on the surface before closing the lid to help prevent ice crystals from forming.

Smart Ingredient Swaps

For dairy free ice cream choose a creamy plant based cottage cheese or thick coconut yogurt in place of regular cottage cheese and skip the heavy cream. You can also trade mini chocolate chips for chopped nuts dried fruit or colorful sprinkles for something different and fun.

Serving Suggestions for Every Occasion

Try sandwiching a scoop between two crisp cookies or nestle the ice cream into a waffle cone. For a fun sundae drizzle with extra honey and a sprinkle of sea salt or a handful of toasted hazelnuts. We love bowls topped with a few fresh berries.

Cultural Inspiration

Classic American cookie dough ice cream inspired this treat but with a wellness twist thanks to the cottage cheese trend. It is a testament to how nostalgic flavors can be transformed for a lighter lifestyle.

Seasonal Adaptations

In summer fold in chopped cherries or fresh strawberries with the cookie dough When autumn comes replace vanilla with a dash of cinnamon and swirl pureed baked apple through the base Around holidays try peppermint chips or a hint of orange zest for a festive spin

Success Stories

Friends who doubted cottage cheese in dessert now ask for the recipe. The first batch I brought to a picnic won over both kids and grown ups. This treat is my go to for sharing when I want to surprise people with something unique and homey.

Freezer Meal Conversion

You can prep the edible cookie dough and blend the cottage cheese base a day ahead. Leave assembly for later or freeze each separately in airtight containers. If making in individual servings use muffin tins lined with cupcake papers for perfect portioned pops.

Save

This sweet creamy ice cream has become a family favorite for guilt-free dessert moments. Try blending up a batch for your next celebration or as a wholesome weeknight treat.

Recipe FAQs

→ How do you make edible cookie dough safe?

Heat-treat flour in the microwave to eliminate bacteria, then mix with butter, sugars, and chocolate chips for safety.

→ Can I substitute sweeteners?

Maple syrup and honey both work. For reduced sugar, try agave or a favorite sugar-free syrup.

→ What's the best way to blend cottage cheese?

Use a food processor or high-speed blender to ensure a smooth, creamy texture without lumps.

→ How do I get super creamy results?

Add heavy cream or swap some cottage cheese for mascarpone to increase richness and smoothness.

→ Are there nut-free options?

Yes, leave out nuts or swap chocolate chips for dried fruit to keep the dessert nut-free.

→ Is it necessary to refrigerate the dough balls before freezing?

Refrigerating helps the dough hold shape during mixing and freezing, producing better texture.