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!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Freeze Time 5

Total Time 5 15

Servings Servings

Calories 360kcal

Author Christine McMichael

Equipment

Ingredients

3 cups cottage cheese high-quality, whole milk cottage cheese works best
1/3 cup maple syrup
1 teaspoon vanilla extract
2 Tablespoons oat flour
2 Tablespoons creamy almond butter or more for topping
2 Tablespoons mini chocolate chips or more for topping

Cookie Dough "Bits"

2 Tablespoons almond flour
2 Tablespoons vanilla protein powder
1/8 teaspoon salt
2 Tablespoons maple syrup
1/4 cup creamy almond butter or cashew butter
1/2 teaspoon vanilla extract
2 Tablespoons mini chocolate chips

Instructions

Combine the cottage cheese, maple syrup, vanilla extract, oat flour, and almond butter in a blender.
Blend until smooth.
Mix the chocolate chips into the blended ice cream mixture.
Pour into an airtight container with a lid and freeze for about 20-30 minutes.
Meanwhile, mix the ingredients for the cookie dough bites and roll them into tiny bite-sized balls.
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.
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.
Add the remaining cookie dough bits on top and enjoy!

Video

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 (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, 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