Cottage Cheese Ice Cream Dough (Printer View)
Whipped cottage cheese ice cream with chocolate chip cookie dough offers a creamy, high-protein frozen 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 - Cream together softened butter, light brown sugar, and granulated sugar in a mixing bowl until well combined.
02 - Mix in milk, vanilla extract, and salt until smooth and homogenous.
03 - Add heat-treated all-purpose flour and stir until dough forms.
04 - Fold mini chocolate chips into the cookie dough.
05 - Roll dough into small marble-sized balls and refrigerate until firm.
06 - Combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and salt in a food processor or high-speed blender. Blend until the texture is completely 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 securely, and freeze for at least 4 hours until set.
09 - Allow the frozen mixture to rest at room temperature for 10 minutes before scooping for optimal texture.
# Expert Advice:
01 -
- High-protein and vegetarian dessert
- Features real, edible cookie dough for a decadent flavor
02 -
- Heat-treating flour is essential for safe, edible dough
- Omitting heavy cream gives a lower-fat, tangier result
03 -
- Let ice cream sit for 10 minutes before scooping for best texture
- Swap chocolate chips for chopped nuts or butterscotch for new flavors