Cottage Cheese Cookie Dough Ice Cream

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A fun twist on ice cream- Cottage Cheese Cookie Dough Ice Cream. A great dessert that adults and kids alike will enjoy!

When I heard about the newest trend of cottage cheese ice cream, I just had to try it. I mean, why not? Full disclosure, I am a fan of cottage cheese but I think it's the texture that hangs people up. With cottage cheese ice cream, we are blending it so that it is nice and smooth.

The base of cottage cheese ice cream is the cottage cheese and using a sweetener either honey or maple syrup. I'm using maple syrup in this recipe. I also decided to spice up this version a little and add in cookie dough bites. Eek! They taste so amazing! Almost as good as my Easy No Bake Chocolate Chip Bites. All three of my kids just love them and this new twist on ice cream.

If you are looking for more homemade ice cream recipes, try my Creamy Paleo Vanilla Honey Ice Cream. It's another fan favorite on the blog that tastes absolutely delicious!

WHY YOU'LL LOVE THIS DESSERT

• High protein snack or dessert. Cottage cheese is a great source of dairy protein and this treat has less sugar than regular ice cream.

• No ice cream maker needed. No need for a fancy ice cream machine. You can place this into a glass or metal container you already have and set in the freezer for a couple of hours.

• Customizable. This recipe is made with adorable cookie dough bites but you can totally jazz it up even more. Drizzle some chocolate syrup over top, add in a few nuts, sprinkles or fruit to make it festive.

INGREDIENTS + NOTES

For the ice cream:

• Cottage cheese- Opt for a full fat cottage cheese version to create a rich, thick and creamy texture. You can use low fat but just know it will not turn out as thick and creamy.

• Maple syrup- The sweetener used for the ice cream. An easy swap would be honey, if desired.

For the cookie dough bites:

• Gluten free 1 for 1 flour- You can use whichever brand of 1 for 1 flour or even oat flour to make these cookie dough bites. I am using Bob Red Mills 1 for 1. This flour will need to be heat treated and those instructions are listed below.

• Brown sugar- The sweetener for these bites. You can use coconut sugar in place.

• Milk- Just a little is needed for the cookie dough bites.

• Butter- Helps keep everything together and offers rich flavor to the dough.

• Mini chocolate chips- I'm using minis but feel free to use regular or even chunks.

Scroll down to the recipe card for measurements used.

HOW TO MAKE COTTAGE CHEESE COOKIE DOUGH ICE CREAM

STEP 1: Create the cookie dough bites

In a bowl, combine heat treated flour, sugar, milk and melted butter. Then add in the mini chocolate chips. Set in fridge.

Step 2: Blend cottage cheese and maple syrup

In a food processor or blender, blend cottage cheese and maple syrup until you reach a creamy and smooth consistency.

Step 3: Roll cookie dough then freeze ice cream

Take cookie dough out of fridge and roll half into balls. Place ice cream mixture into baking dish or container and place cookie dough balls into mixture. Freeze for 2-3 hours.

Step 4: Scoop and serve

Once frozen, scoop into bowls and sprinkle remaining cookie dough mixture on top. Enjoy!

HOW TO HEAT TREAT FLOUR

When using a recipe with baking flour, you want to heat treat it if you are using in raw form such as these cookie dough bites. This will make sure any bacteria that might have formed during processing is eliminated. Below are two ways you can do that.

• Oven: Pre-heat oven to 350 degrees F. Line baking sheet with parchment paper and spread flour onto it. Bake for 5-10 minutes or until flour reaches 160 degrees F by an instant read thermometer. Let flour cool for up to 30 minutes before using.

• Microwave: Place the flour in a microwave safe bowl and microwave on 30 second intervals, stirring each time until flour reaches temperature of 160 degrees F with an instant read thermometer.

VARIATIONS

Here are a few ways to customize this fun dessert.

• Chocolate. Add 1 tablespoon cocoa powder to the mixture to create a chocolate delight.

• Vanilla. Add 2 teaspoon of vanilla extract to get the traditional vanilla flavoring.

• Fruit. Create a frozen fruity twist with fresh berries such as blueberries, strawberries or a hint of the tropics with pineapples, peaches and mangoes.

• Nut butter. Place a scoop of your favorite nut butter into the mix to make it a bit nutty in flavor.

• Expresso. Add a shot of expresso to give it a coffee flavor.

• Add mix-ins. Throw in some chocolate chips, nuts, dried fruit or drizzle in some chocolate or caramel sauce.

• Dairy free version. Use a dairy free cottage cheese, plant based milk such as coconut for thickness, plant based butter and dairy free chocolate chips.

EXPERT TIPS

• Full fat cottage cheese works best. It will lend to a creamier and richer texture. You can use low fat but just know it will not be as creamy and will be a lighter option.

• Use a metal or glass container. This helps the "ice cream" mixture withstand the cold temperatures. It is also much more durable than a plastic container.

• Use a high powered blender or food processor. The cottage cheese will need to be blended to create that smooth consistency. Either appliance can be used.

• Stir mixture. Since this is a no churn recipe, stir the mixture every 30 minutes for the first 2-3 hours to help break up any ice crystals.

• To make the consistency thicker, add a little bit of heavy cream to the mixture.

• Soften before serving. Let the cottage cheese ice cream sit on the countertop at room temperature for a few minutes before scooping so that it is easier to serve.

SERVING SUGGESTION

This fun cottage cheese cookie dough ice cream goes great on top of any dessert that you would top with ice cream. Some that you might enjoy this with are Gluten Free Blueberry Crumble, Paleo Skillet Peach Crisp and these Flourless Cashew Butter Brownies.

FREQUENTLY ASKED QUESTIONS

Does cottage cheese ice cream tastes like regular ice cream?

Well not exactly but it taste more like a frozen dessert treat. I'd liken it to froyo more so than ice cream. This is just a fun recipe that you can try for yourself to get some extra protein in or with kids and grandkids.

Do I need an ice cream maker for this recipe?

No, you don't need one. This recipe uses a no churn method so it can go in the freezer. You will need to stir the mixture every 30 minutes for the first couple of hours to mimic the ice cream maker.

Why is my cottage cheese ice cream icy?

It either wasn't blended well enough or didn't freeze long enough. Make sure the mixture is smooth like the consistency of a smoothie drink. Remember to frequently stir in the beginning so that it doesn't get icy and freezes properly.

My ice cream got too hard in the freezer. What do I do? Help!

The mixture will fully solidify if left in there for extended periods of time. Place the container on the counter to thaw out enough to scoop. For faster results, place container in microwave using the defrost setting on 1 minute increments until ready to scoop.

STORAGE

Place in a freezer safe container and store in the freezer for up to 2 months. To thaw, place on container until mixture is soft enough to scoop.

I hope you give these Cottage Cheese Cookie Dough Ice Cream a try! If you do give this recipe a try, please let me know!

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