Cottage Cheese Cookie Dough (Print Version)

Creamy cottage cheese meets edible cookie dough for a cool, guilt-free treat with protein boost.

# Components:

→ 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, for additional creaminess)
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 bowl, cream together softened butter, light brown sugar, and granulated sugar until smooth.
02 - Stir in milk, vanilla extract, and a pinch of salt until fully combined.
03 - Mix in heat-treated all-purpose flour until a soft dough forms.
04 - Gently fold in mini chocolate chips and roll dough into marble-sized balls. Refrigerate until firm.
05 - In a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if desired), and salt. Blend until completely smooth and creamy.
06 - Gently fold chilled cookie dough balls into the blended cottage cheese mixture to evenly distribute.
07 - Transfer mixture to a freezer-safe container, cover, and freeze for a minimum of 4 hours, or until firm.
08 - Let the ice cream stand at room temperature for 10 minutes before scooping for optimal texture.

# Expert Advice:

01 -
  • High-protein treat for a satisfying dessert
  • No ice cream maker required and simple steps
02 -
  • Heat-treating flour is essential for food safety in edible cookie dough recipes.
  • For a lower-fat version, omit heavy cream or substitute cottage cheese with part mascarpone for extra richness.
03 -
  • Let the ice cream sit out for a few minutes before scooping for creamier texture.
  • Try adding nuts or swapping chocolate chips for butterscotch for fun variations.
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