Alright bear with me on this one – cottage cheese as an ice cream base. I know, I know. Your first thought is probably somewhere between “huh?” and “yuck.” But I’m confident that this Cookie Dough Cottage Cheese Ice Cream will change your mind. The base is blended cottage cheese, so for those who don’t typically like its texture, fear not! It’s super smooth and creamy, and it’s a great high protein option (thats WW friendly).
This recipe takes just a few ingredients and needs a few hours to freeze up. The end result is creamy, sweet, and tastes like cookie dough. I’ll have this recipe on repeat allllll Spring and Summer long!
Making Cookie Dough Cottage Cheese Ice Cream
This ice cream is super simple to throw together – no churning required! Just blend, freeze for a few hours, and enjoy! You’ll need:
- Cottage cheese (if following WW, opt for a low fat or fat free version. Otherwise, full fat cottage cheese lends a creamier end product)
- Peanut butter powder (I like this one)
- Maple syrup to sweeten (you can also use agave nectar, honey, or a no calorie sweetener of your choice)
- Vanilla extract + a little salt for flavor
- Chocolate chips, because duh (if following WW, opt for a sugar free option!)
Combine cottage cheese, maple syrup, vanilla, salt and peanut butter powder in a high speed blender or food processor and blend until totally smooth. Pour into a dish, add in chocolate chips, and freeze for 3-4 hours, until smooth and able to be scooped. Finish with your favorite toppings (I like to use some fat free whipped cream + sprinkles) and enjoy!
Cookie Dough Cottage Cheese Ice Cream
- Blender or food processer
- Dish (9×5 loaf pan works fine)
- 2 cups fat free cottage cheese
- 1.5 Tsp vanilla extract
- 2 tbsp peanut butter powder
- 3 tbsp maple syrup
- pinch salt
- 60 sugar free chocolate chips
- In a high speed blender or food processor, combine cottage cheese, vanilla, peanut butter powder, salt, and maple syrup. Blend until you have a completely smooth consistency (3-4 min).
- Pour into a dish (such as a loaf pan), cover, and freeze for 3-4 hours, until just frozen and able to be scooped.
- Serve with your choice of toppings and enjoy!