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Introduction: Can Ice Cream Be Creamy, Protein-Packed, and Cookie Dough Heaven?

Craving a decadent dessert that’s both indulgent and nutritious? Cookie Dough Ice Cream transforms high-quality whole milk cottage cheese into a creamy, protein-rich frozen treat, swirled with homemade cookie dough bits and mini chocolate chips. Sweetened naturally with maple syrup and enhanced with almond butter, this no-churn recipe is perfect for healthy desserts, post-workout snacks, or a fun treat. Ready to freeze a batch of cookie dough bliss? Let’s dive into this delicious recipe!

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Overview: Why Cookie Dough Ice Cream Is a Standout

Cookie Dough Ice Cream is loved for its creamy texture, nostalgic cookie dough flavor, and high protein content, making it a guilt-free indulgence. Here’s what makes it special:

Time Requirement: About 15 minutes to prep, 4.5-5.5 hours to freeze, plus 15-20 minutes to thaw before serving.
Difficulty Level: Easy—requires basic blending, mixing, and freezing, ideal for beginners.
Why It’s Special: Whole milk cottage cheese provides a creamy, protein-packed base, homemade cookie dough bits add chewy texture, and mini chocolate chips bring indulgent flavor. This recipe yields 4-6 servings (about 3-4 cups), perfect for sharing or meal prep.

Ideal for summer treats, healthy desserts, or satisfying cookie dough cravings, this ice cream is sure to become a favorite.

Essential Ingredients

Cookie Dough Ice Cream uses wholesome ingredients to create a creamy, cookie-dough-filled treat. Here’s what you’ll need for 4-6 servings (about 3-4 cups):

Ice Cream Base

3 cups cottage cheese (high-quality, whole milk): Provides a rich, creamy, protein-packed base.
⅓ cup maple syrup: Adds natural sweetness with a caramel-like flavor.
1 teaspoon vanilla extract: Enhances flavor with a warm, aromatic note.
2 tablespoons oat flour: Adds subtle texture and helps thicken the base.
2 tablespoons creamy almond butter: Contributes nutty richness (plus more for topping).
2 tablespoons mini chocolate chips: Adds indulgent, chocolatey bursts (plus more for topping).

Cookie Dough Bits

2 tablespoons almond flour: Creates a doughy texture for the bits.
2 tablespoons vanilla protein powder: Boosts protein and adds sweetness.
⅛ teaspoon salt: Enhances flavor.
2 tablespoons maple syrup: Sweetens the cookie dough bits naturally.
¼ cup creamy almond butter (or cashew butter): Provides a creamy, nutty base.
½ teaspoon vanilla extract: Adds dessert-like flavor.
2 tablespoons mini chocolate chips: Adds chocolatey crunch to the bits.

Why These Ingredients Matter

Whole Milk Cottage Cheese: Delivers a creamy texture and high protein content for a rich base.
Almond Butter: Adds nutty depth to both the ice cream and cookie dough bits.
Maple Syrup: Provides natural sweetness without refined sugar.
Cookie Dough Bits: Mimic classic cookie dough with a protein-packed, edible twist.

Substitutions and Variations

Cottage Cheese: Use full-fat for best results; low-fat works but is less creamy; substitute with Greek yogurt or plant-based yogurt for a vegan option (may alter texture).
Maple Syrup: Swap with honey, agave nectar, or a sugar-free sweetener like monk fruit syrup.
Oat Flour: Replace with almond flour or gluten-free all-purpose flour.
Almond Butter: Use peanut butter, cashew butter, or sunflower seed butter for nut-free.
Protein Powder: Use any flavor (chocolate or unflavored works); for vegan, use plant-based protein powder.
Mini Chocolate Chips: Substitute with regular chocolate chips, cocoa nibs, or white chocolate chips; use vegan chocolate for a vegan version.
Vegan Option: Use plant-based yogurt, vegan protein powder, and vegan chocolate chips.
Gluten-Free: Use gluten-free oat flour or almond flour; ensure protein powder and chocolate chips are certified gluten-free.
Flavor Variations:
- Peanut Butter Cookie Dough: Use peanut butter and add 1 tablespoon chopped peanuts to the bits.
- Double Chocolate: Use chocolate protein powder and add 1 tablespoon cocoa powder to the ice cream base.
- Snickerdoodle Ice Cream: Add ½ teaspoon cinnamon to the cookie dough bits and omit chocolate chips.
- Cookie Crunch: Mix in 2 tablespoons crushed gluten-free cookies with the bits.

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Step-by-Step Instructions

Making Cookie Dough Ice Cream is a simple, no-churn process that yields a creamy, cookie-dough-filled dessert. Let’s get started!

Step 1: Gather and Prep

Gather all ingredients: 3 cups whole milk cottage cheese, ⅓ cup maple syrup, 1 teaspoon vanilla extract, 2 tablespoons oat flour, 2 tablespoons creamy almond butter, 2 tablespoons mini chocolate chips, and ingredients for cookie dough bits (2 tablespoons almond flour, 2 tablespoons vanilla protein powder, ⅛ teaspoon salt, 2 tablespoons maple syrup, ¼ cup almond or cashew butter, ½ teaspoon vanilla extract, 2 tablespoons mini chocolate chips).
Ensure cottage cheese is chilled for best blending results.

Tip: Use high-quality, whole milk cottage cheese for the creamiest texture; low-fat is less rich but still works.

Step 2: Blend Ice Cream Base

In a blender, combine 3 cups cottage cheese, ⅓ cup maple syrup, 1 teaspoon vanilla extract, 2 tablespoons oat flour, and 2 tablespoons creamy almond butter.
Blend for 30-60 seconds, or until completely smooth and creamy, scraping down the sides if needed.

Tip: Blend thoroughly to eliminate cottage cheese curds for a silky texture.

Step 3: Add Chocolate Chips

Pour the blended ice cream mixture into a large bowl.
Stir in 2 tablespoons mini chocolate chips, ensuring even distribution.
Pour the mixture into an airtight container (e.g., a 9×5-inch loaf pan or ice cream container) and cover with a lid.
Freeze for 20-30 minutes to slightly firm up.

Tip: Freezing briefly helps the mixture hold the cookie dough bits without sinking.

Step 4: Make Cookie Dough Bits

In a small bowl, combine 2 tablespoons almond flour, 2 tablespoons vanilla protein powder, ⅛ teaspoon salt, 2 tablespoons maple syrup, ¼ cup creamy almond butter (or cashew butter), and ½ teaspoon vanilla extract.
Mix until a thick dough forms.
Fold in 2 tablespoons mini chocolate chips.
Roll the dough into tiny bite-sized balls (about ½ teaspoon each, yielding 15-20 balls).

Tip: If the dough is too sticky, chill for 10 minutes or add a pinch more almond flour for easier rolling.

Step 5: Combine and Freeze

Remove the ice cream mixture from the freezer after 20-30 minutes.
Gently stir in half of the cookie dough bits (reserve the other half for topping).
Cover the container with an airtight lid and freeze for an additional 4-5 hours, or until solid.

Tip: Ensure a tight seal to prevent ice crystals; stir bits gently to maintain their shape.

Step 6: Serve

Remove from the freezer and let thaw for 15-20 minutes at room temperature to soften for easier scooping.
Break up the ice cream with a spoon and mix gently to ensure a creamy texture.
Scoop into bowls or cones (about ½–¾ cup per serving).
Top with the reserved cookie dough bits, extra mini chocolate chips, or a drizzle of almond butter.
Serve immediately and enjoy!

Tip: If too hard to scoop, let soften longer or run the scooper under hot water.

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Assembly: Building the Perfect Cookie Dough Ice Cream

Making Cookie Dough Ice Cream is all about creating a creamy, protein-packed dessert with nostalgic cookie dough flavor. Here’s how to make it shine:

Base: Blend cottage cheese with maple syrup, almond butter, and oat flour for a smooth, creamy foundation.
Cookie Dough Bits: Add homemade bits for chewy texture and authentic flavor.
Freezing: Use an airtight container for a solid, scoopable texture.
Presentation: Scoop and top with extra bits and chips for an indulgent treat.

Presentation Tips

Garnish with reserved cookie dough bits, a drizzle of almond butter, or extra chocolate chips for a vibrant look.
Serve in chilled bowls or waffle cones for a classic ice cream vibe.
Present with colorful toppings to make it visually appealing.

Storage and Make-Ahead Tips

Cookie Dough Ice Cream is perfect for make-ahead desserts.

Storage:
- Store in an airtight container in the freezer for up to 2 weeks. Cover the surface with plastic wrap to prevent ice crystals.
- Let soften for 15-20 minutes at room temperature before scooping.
Make-Ahead:
- Prepare the ice cream base and cookie dough bits up to 1 day ahead; refrigerate the base and store bits in an airtight container until ready to combine.
- Freeze in individual portions (e.g., in silicone molds) for easy serving.
Tip: Mix gently before re-freezing leftovers to maintain creamy texture.

Recipe Variations

Cookie Dough Ice Cream is versatile and easy to customize. Here are some fun twists:

Peanut Butter Cookie Dough: Use peanut butter in the base and bits; add 1 tablespoon chopped peanuts.
Chocolate Chip Cookie Dough: Use chocolate protein powder and increase chocolate chips to ¼ cup in the base.
Vegan Cookie Dough Ice Cream: Use plant-based yogurt, vegan protein powder, and vegan chocolate chips.
Snickerdoodle Ice Cream: Add ½ teaspoon cinnamon to the bits and base; omit chocolate chips.
Cookie Dough Crunch: Mix in 2 tablespoons crushed gluten-free cookies with the bits.

Conclusion: Savor the Cookie Dough Bliss!

Cookie Dough Ice Cream is the dessert that brings creamy, protein-packed indulgence to every scoop. With its rich cottage cheese base, chewy cookie dough bits, and melty chocolate chips, it’s perfect for healthy desserts, post-workout snacks, or fun treats. Easy to make with a big flavor payoff, this ice cream is sure to become a favorite. So, grab your blender, freeze this delicious treat, and enjoy a bowl of wholesome decadence. We’d love to hear how your ice cream turns out—share your creations in the comments or on social media!

Cookie Dough Ice Cream

Author: Alyssa

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Description

Craving a decadent dessert that’s both indulgent and nutritious? Cookie Dough Ice Cream transforms high-quality whole milk cottage cheese into a creamy, protein-rich frozen treat, swirled with homemade cookie dough bits and mini chocolate chips