Cottage Cheese Ice Cream Dough (Printable)
Creamy frozen treat with whipped cottage cheese and chocolate chip dough, packed with high-protein and easy to prepare.
# Ingredient List:
→ 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
# Steps:
01 - Cream together softened butter, light brown sugar, and granulated sugar in a mixing bowl until smooth.
02 - Mix in milk, vanilla extract, and salt. Stir until fully incorporated.
03 - Add heat-treated all-purpose flour and gently fold in mini chocolate chips until evenly distributed.
04 - Roll dough into small marble-sized balls and refrigerate until firm.
05 - In a food processor or high-speed blender, process cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and salt until smooth and creamy.
06 - Gently fold chilled cookie dough balls into the blended ice cream base.
07 - Pour mixture into a freezer-safe container, cover, and freeze for at least 4 hours until set.
08 - Allow ice cream to sit at room temperature for 10 minutes before scooping for optimal texture.
# Expert Advice:
01 -
- Uses only real wholesome ingredients that are easy to find in any supermarket
- Naturally high in protein for a more satisfying scoop
- No ice cream maker needed
- Customizable: swap in your favorite chips or add-ins
02 -
- High in protein so you will stay fuller and satisfy cravings
- Freezes well for up to two months
- Kid friendly and safe to eat because the flour is heat-treated
03 -
- To heat treat flour use a microwave safe bowl and heat in 15 second bursts stirring each time until flour reaches 165 degrees Fahrenheit
- Always blend the cottage cheese until completely smooth or the final ice cream may have grainy bits
- For the best scoop let the container warm up on the counter for 8 to 10 minutes before serving
- If in a hurry spread mixture thin in a shallow dish for faster freezing