This Cookie Dough Ice Cream is creamy, sweet, and packed with protein-rich cookie dough bites. Made with whole milk cottage cheese, maple syrup, and almond butter, it delivers indulgent flavor while staying wholesome and nutrient-dense. Every scoop is smooth, satisfying, and incredibly easy to make at home.
Why You’ll Love This Recipe
This recipe blends indulgence with better-for-you ingredients, creating a dessert that feels luxurious without being overly heavy. The base is silky and lightly tangy from cottage cheese, the maple syrup adds natural sweetness, and the cookie dough bits taste just like classic chocolate chip cookie dough. It comes together quickly and freezes beautifully, making it perfect for meal prep or a healthier after-dinner treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cottage Cheese Ice Cream
3 cups cottage cheese (whole milk)
1/3 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons oat flour
2 tablespoons creamy almond butter
2 tablespoons mini chocolate chips
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
1/2 teaspoon vanilla extract
2 tablespoons mini chocolate chips
Directions
Add the cottage cheese, maple syrup, vanilla extract, oat flour, and almond butter to a blender.
Blend until completely smooth and creamy.
Stir the mini chocolate chips into the blended mixture.
Transfer the mixture into an airtight container and freeze for 20–30 minutes.
While the ice cream begins to firm, mix together the almond flour, protein powder, salt, maple syrup, almond butter, vanilla extract, and chocolate chips to form a soft dough.
Roll the dough into small bite-sized cookie dough balls.
Stir half of the cookie dough balls into the semi-frozen ice cream mixture.
Return the container to the freezer and freeze 4–5 hours.
Before serving, let the ice cream soften at room temperature for 15–20 minutes.
Break up the ice cream with a spoon, then scoop with an ice cream scoop for the creamiest texture.
Add the remaining cookie dough bites on top and enjoy.
Use cashew butter in place of almond butter for a milder flavor.
Replace oat flour with almond flour for a grain-free option.
Swap mini chocolate chips for chopped dark chocolate pieces.
Add a swirl of natural peanut butter for a richer cookie-dough-meets-peanut-butter flavor.
Blend in a tablespoon of cocoa powder for a chocolate ice cream base.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for 2–3 months.
Before serving, let it sit at room temperature for 15–20 minutes to soften. Scoop once it becomes creamy enough to work with. Do not microwave, as it may alter the texture.
FAQs
How do I prevent cottage cheese ice cream from becoming icy?
Use whole milk cottage cheese and allow it to thaw before scooping. A high-quality blender also helps create a smoother base.
Can I make this recipe without cottage cheese?
Yes. Ricotta cheese or a mixture of cream cheese and heavy cream can be used to create a similar creamy base.
Can I make this dairy-free?
You may substitute dairy-free ricotta or a thick coconut-cream base, but texture and flavor will vary.
Is this recipe gluten-free?
Yes, as written it is naturally gluten-free.
Can I use peanut butter instead of almond butter?
Yes, as long as the peanut butter is creamy and unsweetened.
Can I reduce the sweetness?
Yes. Reduce the maple syrup in both the ice cream base and cookie dough to your taste.
Can I use a food processor instead of a blender?
A high-powered food processor can work, but the texture may be slightly less smooth.
How long should I freeze it before adding cookie dough bits?
About 20–30 minutes, just until it begins to firm up.
How do I get perfectly smooth scoops?
Break the ice cream up with a spoon after thawing, then use an ice cream scoop for smooth rolls.
Can I make the cookie dough bits ahead of time?
Yes, you can refrigerate them for up to 5 days or freeze them for up to 2 months.
Conclusion
This Cookie Dough Ice Cream is a delicious, protein-packed treat that’s simple to prepare and incredibly satisfying. With its creamy cottage cheese base and rich, chocolate-studded cookie dough bites, it offers both comfort and nourishment in every scoop. Easy to make, easy to store, and endlessly customizable, it’s a dessert you’ll return to again and again.
This Cookie Dough Ice Cream is a creamy, protein-packed dessert made with wholesome ingredients like cottage cheese, maple syrup, and almond butter. Studded with rich cookie dough bites, it’s a healthier twist on a classic treat that’s easy to make and satisfyingly indulgent.
Ingredients
3 cups whole milk cottage cheese
1/3 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons oat flour
2 tablespoons creamy almond butter
2 tablespoons mini chocolate chips
2 tablespoons almond flour
2 tablespoons vanilla protein powder
1/8 teaspoon salt
2 tablespoons maple syrup
1/4 cup creamy almond butter
1/2 teaspoon vanilla extract
2 tablespoons mini chocolate chips
Instructions
Add the cottage cheese, maple syrup, vanilla extract, oat flour, and almond butter to a blender.
Blend until completely smooth and creamy.
Stir the mini chocolate chips into the blended mixture.
Transfer the mixture into an airtight container and freeze for 20–30 minutes.
While the ice cream begins to firm, mix together the almond flour, protein powder, salt, maple syrup, almond butter, vanilla extract, and chocolate chips to form a soft dough.
Roll the dough into small bite-sized cookie dough balls.
Stir half of the cookie dough balls into the semi-frozen ice cream mixture.
Return the container to the freezer and freeze for 4–5 hours.
Before serving, let the ice cream soften at room temperature for 15–20 minutes.
Break up the ice cream with a spoon, then scoop with an ice cream scoop for the creamiest texture.
Add the remaining cookie dough bites on top and enjoy.
Notes
Use whole milk cottage cheese for a creamier texture and better flavor.
Let ice cream soften before scooping to avoid iciness.
Store leftover cookie dough bites in the fridge or freezer.
Adjust maple syrup to taste for less sweetness.
Cashew butter or peanut butter can be used instead of almond butter.
