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
Ingredients
Scale
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.
Instructions
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.