Across photo of Cookie Dough Ice Cream with cookie dough bits.
5.00 from 6 votes
By Published

This Cookie Dough Ice Cream is perfectly sweet, creamy, and higher in protein! All you'll need is a blender and airtight container to make this easy healthy treat. The cottage cheese gives this ice cream a creamy, tangy texture and flavor, the maple syrup sweetens it to perfection, and the almond butter cookie dough bits taste like real chocolate chip cookie dough. You'd never even guess that it has 19g of protein - every bite is SO good!

Prep: 15 Freeze Time: 300 Total: 315
Jump to Recipe
Rate Recipe

Cookie Dough Ice Cream

This post may contain affiliate links, please see our privacy policy (opens in a new tab)

This Cookie Dough Ice Cream is perfectly sweet, creamy, and higher in protein! All you’ll need is a blender and airtight container to make this easy healthy treat. The cottage cheese gives this ice cream a creamy, tangy texture and flavor, the maple syrup sweetens it to perfection, and the almond butter cookie dough bits taste like real chocolate chip cookie dough. You’d never even guess that it has 19g of protein – every bite is SO good!

It’s no secret that I’m having a moment with cottage cheese over here. After my healthy cottage cheese ice cream recipe went viral, (opens in a new tab) I had so many requests for making different flavors! Some of my favorites have been Mint Chocolate Chip Ice Cream and Brownie Batter Ice Cream, but this Cookie Dough Ice Cream recipe has really taken things up a notch. With bits of protein cookie dough mixed in, it’s SO good!

Why You’ll Love It

  • Easy to Make – Blend the ingredients and pour into a container in under 15 minutes! Then just freeze it for later.
  • Healthy Ingredients – Made with cottage cheese, almond butter, and sweetened with maple syrup, this ice cream is better for you but still tastes delicious.
  • Protein Cookie Dough Bites – They taste like real cookie dough and are SO good mixed into (and as a topping over) the ice cream!

You’ll Also Love: Healthy Buster Bars

Close up of Cookie Dough Ice Cream with cookie dough balls and almond butter.

Cottage Cheese Ice Cream

Ingredients for Cookie Dough Ice Cream recipe.

It’s so easy to make homemade Cookie Dough Ice Cream! All you’ll need is a blender (opens in a new tab) and an airtight ice cream container (opens in a new tab) (or any airtight container). Here’s how to make this recipe:

  1. Combine the ice cream ingredients in a blender and blend until smooth.
  2. Mix in the chocolate chips and pour into an ice cream container.
  3. Add a lid and freeze while you prep the cookie dough bits.
  4. Mix the ingredients for the cookie dough bits together and roll into small bite-sized balls.
  5. Mix half of them into the semi-frozen ice cream mixture, set half of them aside in the fridge as a topping for later.
  6. Add the lid back on and freeze the ice cream for 4-5 hours.
  7. Let thaw for 15-20 minutes, break it up and scoop, and toppings, and enjoy!

RELATED: Cottage Cheese Pancakes

Ingredients for Cookie Dough Ice Cream in a blender.
Blended Cookie Dough Ice Cream ingredients.
Cookie Dough Ice Cream batter in a loaf pan with chocolate chips and protein cookie dough bites.

How to Get a Creamy (Not Icy) Texture

One of the number one questions I’ve been getting about my cottage cheese ice cream recipes is how to keep them from freezing solid! Here are a few tips for how to get a creamy, not icy, ice cream texture:

1. Use High-Quality Cottage Cheese

It TRULY makes a difference. My favorite is Good Culture Whole Milk Cottage Cheese, (opens in a new tab) it’s the best for ice cream recipes!

2. Use Whole Milk Cottage Cheese

Along the same lines, full-fat (or whole milk) cottage cheese is essential for getting a creamy texture.

3. Let It Thaw

The next most important step for getting a creamy not icy texture is to let the ice cream thaw for a good 15-20 minutes! You want to catch it right as it begins to soften just a little, then break it up really good with a spoon.

4. Use an Ice Cream Scoop

After you break it up with a spoon, use an ice cream scoop (opens in a new tab) (instead of a spoon) to gather the ice cream and roll it into creamy, delicious scoops! This step is important for getting the right texture.

5. Use a Ninja Creami

If you happen to have a Ninja Creami, (opens in a new tab) this will help get the CREAMIEST texture! Just blend the ingredients and pour into a Creami Pint Container instead, then put it in the Ninja Creami the next day. Easy and delicious!

Cookie Dough Ice Cream recipe with protein bites and chocolate chips in a glass with a spoon.

Substitute for Cottage Cheese in Ice Cream?

Not feeling the cottage cheese? You can absolutely make this recipe with ricotta cheese or even a mixture of cream cheese and heavy whipping cream.

Storing Homemade Ice Cream

Homemade healthy ice cream can be stored in an airtight container with a lid in the freezer for up to 2-3 months! When ready to enjoy, let it thaw for a while before mixing and scooping. Add any toppings you want and enjoy!

Angled photo of creamy Cookie Dough Ice Cream in a parfait glass.

More Healthy Frozen Treat Recipes

Save This Recipe

Enter your email address and we'll send it straight to your inbox.

Plus new healthy recipes every week.

Across photo of Cookie Dough Ice Cream with cookie dough bits.
ServingsServes 6
5.00 from 6 votes

Cookie Dough Ice Cream

This Cookie Dough Ice Cream is perfectly sweet, creamy, and higher in protein! All you'll need is a blender and airtight container to make this easy healthy treat. The cottage cheese gives this ice cream a creamy, tangy texture and flavor, the maple syrup sweetens it to perfection, and the almond butter cookie dough bits taste like real chocolate chip cookie dough. You'd never even guess that it has 19g of protein – every bite is SO good!
Prep: 15 minFreeze Time: 5 hrTotal: 5 hr 15 min
Print (opens in a new tab)Rate

Equipment

Ingredients

Cookie Dough "Bits"

Instructions

  1. Combine the cottage cheese, maple syrup, vanilla extract, oat flour, and almond butter in a blender.
  2. Blend until smooth.
  3. Mix the chocolate chips into the blended ice cream mixture.
  4. Pour into an airtight container with a lid and freeze for about 20-30 minutes.
  5. Meanwhile, mix the ingredients for the cookie dough bites and roll them into tiny bite-sized balls.
  6. Mix half of them into the ice cream mixture and put it back in the freezer for another 4-5 hours. Reserve the other half of cookie dough bits as a topping for serving.
  7. When the ice cream is frozen, let it thaw at room temperature for about 15-20 minutes. Use a spoon to break up the ice cream, then scoop with an ice cream scoop for the best texture.
  8. Add the remaining cookie dough bits on top and enjoy!

Watch Me Make This

Notes

TO GET A CREAMY TEXTURE:
  • Use high-quality whole milk cottage cheese.
  • Let the ice cream thaw for a good 15-20 minutes! You want to catch it right as it begins to soften just a little, then break it up really good with a spoon.
  • Use an ice cream scoop (opens in a new tab) (instead of a spoon) to gather the ice cream and roll it into creamy, delicious scoops! This step is important for getting the right texture.
  • If you happen to have a Ninja Creami, (opens in a new tab) this will help get the CREAMIEST texture! Just blend the ingredients and pour into a Creami Pint Container instead, then put it in the Ninja Creami the next day.

Nutrition

Serving: 0.75 cups | Calories: 360 kcal | Carbohydrates: 33 g | Protein: 19 g | Fat: 17 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.02 g | Cholesterol: 29 mg | Sodium: 402 mg | Potassium: 312 mg | Fiber: 2 g | Sugar: 25 g | Vitamin A: 170 IU | Vitamin C: 0.1 mg | Calcium: 211 mg | Iron: 1 mg

Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)

What Do You Think

Rate & Review

Rating




1 Comment

  1. Jazmyne

    so delicious and high protien!! love it!!

    Reply

You Might Also Like