What if you could indulge in a big, delicious bowl of creamy, decadent cookie dough ice cream, complete with chunks of real, edible cookie dough, and know that you were actually eating a healthy, high-protein treat? It sounds like a dream, but this viral High-Protein Cookie Dough Ice Cream, with its secret cottage cheese base, makes that dream a delicious reality.
This isn’t just a recipe; it’s the ultimate healthy dessert hack for satisfying your most intense sweet cravings. We’ll show you how to create a rich, creamy, and surprisingly authentic-tasting “cookie dough” ice cream using a simple, no-churn blender method. And the best part? We’ll also make simple, safe-to-eat, protein-packed cookie dough bites to fold in, so you get that classic, beloved texture in every single spoonful.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Guilt-Free Indulgence
What makes this Cottage Cheese Cookie Dough Ice Cream a viral sensation is its brilliant ability to deliver on both incredible taste and powerful nutrition. This is a true no-cook, freezer-aisle masterpiece that comes together with minimal effort. The cottage cheese base creates a stunningly creamy texture and a massive protein boost, while the almond butter and vanilla perfectly mimic that classic “cookie dough” flavor. It’s the perfect guilt-free dessert, post-workout refuel, or satisfying afternoon snack.
| Metric | Time / Level |
| Total Time | 4 to 6 hours (includes freezing time) |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for Healthy Cookie Dough Ice Cream
This recipe uses a handful of wholesome, powerful ingredients to perfectly mimic the flavor and texture of classic cookie dough ice cream.
- The High-Protein Ice Cream Base:
- Cottage Cheese: The star of our healthy hack! For the absolute best, creamiest, and richest result, it is crucial to use a full-fat (whole milk) cottage cheese. When blended, it becomes unbelievably smooth and creates a tangy, protein-packed base that is very similar to a frozen cheesecake.
- Almond Butter & Oat Flour: This duo is the secret to the authentic “cookie dough” flavor and texture in the ice cream base itself. The almond butter provides a rich, nutty, buttery flavor, while a touch of oat flour gives the base a subtle, dough-like consistency.
- The Edible Cookie Dough “Bits”: These are the delicious, chewy, and safe-to-eat chunks that make this ice cream truly special.
- Almond Flour & Vanilla Protein Powder: We use almond flour as our safe-to-eat-raw base. The vanilla protein powder not only adds a huge protein boost but also provides structure and a sweet, “cake batter” flavor.
- Almond Butter & Maple Syrup: These act as the binder that holds our cookie dough bits together and provides a rich, sweet flavor.
- Mini Chocolate Chips: Essential for any cookie dough experience! Mini chocolate chips are a great choice as they disperse more evenly throughout the ice cream and the small cookie dough bites.
Step-by-Step to the Best Protein Ice Cream
This recipe is wonderfully simple. A blender and one bowl are all you need to create this masterpiece.
Step 1: Blend the Creamy “Cookie Dough” Ice Cream Base
In the pitcher of a high-speed blender, combine the 3 cups of cottage cheese, the 1/3 cup of maple syrup, the 1 teaspoon of vanilla extract, the 2 tablespoons of oat flour, and the 2 tablespoons of creamy almond butter.
Blend on high speed, scraping down the sides as needed, until the mixture is completely and totally smooth, velvety, and creamy. This is the most important step for a perfect texture, so be patient and let the blender do its work!
Step 2: Make the Edible Cookie Dough Bites
While the blender is working, you can make the cookie dough “bits.” In a small bowl, mix together the ingredients for the cookie dough: the 2 tablespoons of almond flour, the 2 tablespoons of vanilla protein powder, the 1/8 teaspoon of salt, the 2 tablespoons of maple syrup, the 1/4 cup of creamy almond butter, and the 1/2 teaspoon of vanilla extract.
Stir everything together until a thick, uniform dough forms. Then, fold in the 2 tablespoons of mini chocolate chips.
Use your hands to roll the dough into tiny, pea-sized or bean-sized bite-sized balls. Set them aside.
Step 3: The First Chill & Adding the Mix-Ins
Pour the blended ice cream mixture into a loaf pan or another freezer-safe container. Stir in the 1/3 cup of mini chocolate chips.
Cover the container and place it in the freezer for about 20 to 30 minutes.
Pro Tip: This initial, short chilling step is the secret to evenly distributed mix-ins! If you add the heavy cookie dough bits when the base is fully liquid, they will all sink to the bottom. This step thickens the base just enough to suspend them perfectly.
After 30 minutes, remove the container from the freezer. Add half of your prepared cookie dough bites to the ice cream mixture and stir them in gently.
Step 4: The Final Freeze
Place an airtight lid back on the container. For the best texture, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before securing the lid. This helps to prevent ice crystals from forming.
Return the container to the freezer and freeze for another 4 to 5 hours, or until the ice cream is completely firm.
When you are ready to serve, let the ice cream sit out at room temperature for about 15 to 20 minutes to soften slightly, which will make it much easier to scoop.
Scoop the ice cream into bowls and top with the remaining half of the cookie dough bits and a few extra chocolate chips. Enjoy!
The Best High-Protein Cookie Dough Ice Cream (Cottage Cheese!)
A healthy, high-protein version of cookie dough ice cream that uses cottage cheese as its base. The no-churn ‘ice cream’ is made by blending cottage cheese with maple syrup, oat flour, and almond butter until smooth. The recipe also includes instructions for from-scratch, edible ‘cookie dough bits’ made with almond flour and vanilla protein powder. Chocolate chips and half of the cookie dough bits are folded into the ice cream before it’s frozen solid.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 40 minutes (includes freezing and thawing time)
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Blending, No-Churn, Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Ice Cream:
- 3 cups cottage cheese (high-quality, whole milk recommended)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 Tablespoons oat flour
- 2 Tablespoons creamy almond butter
- 2 Tablespoons mini chocolate chips
- For the 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
- In a blender, combine the cottage cheese, maple syrup, vanilla extract, oat flour, and 2 tablespoons of almond butter. Blend until completely smooth.
- Pour the blended mixture into a bowl and stir in 2 tablespoons of mini chocolate chips.
- Pour this mixture into an airtight, freezer-safe container and freeze for about 20-30 minutes.
- Make the Cookie Dough Bits: While the ice cream base is in the freezer, mix all the ingredients for the cookie dough bites in a small bowl until a dough forms. Roll the dough into tiny, bite-sized balls.
- Remove the partially frozen ice cream from the freezer. Mix half of the prepared cookie dough bits into the ice cream mixture.
- Return the container to the freezer and freeze for another 4-5 hours, or until solid. Reserve the other half of the cookie dough bits for serving.
- When ready to enjoy, let the ice cream thaw at room temperature for about 15-20 minutes to soften.
- Break up the ice cream with a spoon, then scoop into bowls. Top with the remaining cookie dough bits and enjoy.
Notes
- Using a high-quality, whole milk cottage cheese is recommended for the creamiest final texture.
- The two-stage freezing process allows the ice cream base to firm up slightly before the cookie dough bits are added, helping them stay suspended in the mixture.
- Letting the ice cream thaw for 15-20 minutes before serving is a crucial step to make it scoopable.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380-450
- Sugar: 25-30 g
- Sodium: 450-550 mg
- Fat: 20-28 g
- Saturated Fat: 7-10 g
- Trans Fat: 0 g
- Carbohydrates: 25-32 g
- Fiber: 3-5 g
- Protein: 22-28 g
- Cholesterol: 30-45 mg
Storage and Make-Ahead Tips
This High-Protein Cookie Dough Ice Cream is the perfect dessert to make ahead and keep stashed in your freezer for a healthy treat.
- Storage: Store the ice cream in a freezer-safe, airtight container in the coldest part of your freezer (usually the back).
- Longevity: Your homemade ice cream will have the best, creamiest texture within the first 1-2 weeks. It will still be delicious for up to a month.
For more recipe follow my Pinterest account
Creative Recipe Variations
This delicious and healthy ice cream is a fantastic base for all sorts of your favorite cookie dough flavors.
- “Monster Cookie” Dough Ice Cream: For a fun and colorful twist, use creamy peanut butter instead of almond butter in both the ice cream base and the cookie dough bits. Add 1/4 cup of old-fashioned rolled oats to the cookie dough bits, and use a mix of chocolate chips and M&Ms as your mix-ins.
- “Birthday Cake” Cookie Dough Ice Cream: For a festive, funfetti-style version, omit the almond butter from the ice cream base. Use a cake batter-flavored protein powder in your cookie dough bits. Swap the dark chocolate chips for white chocolate chips and add a generous amount of rainbow sprinkles to both the ice cream and the cookie dough.
- Make it Nut-Free: For a delicious, nut-free version that is safe for school or work, simply substitute the almond butter in both the ice cream and the cookie dough bits with an equal amount of sunflower seed butter (SunButter). Ensure your protein powder is also certified nut-free.
Enjoy Your New Favorite Guilt-Free Snack!
You’ve just created the ultimate healthy dessert hack that delivers all the decadent satisfaction of classic cookie dough ice cream in a wholesome, high-protein, and completely guilt-free format. This easy, no-bake High-Protein Cookie Dough Ice Cream is a fun, satisfying, and delicious way to fuel your body and treat your taste buds.
We hope you love this incredible, viral-worthy recipe!
If you enjoyed making this ice cream, please leave a comment below or share it with a friend who is a true cookie dough aficionado!
Frequently Asked Questions (FAQs)
Q1: Does this high-protein ice cream actually taste like real cookie dough ice cream?
It is shockingly delicious and very close! The combination of the rich nut butter, sweet vanilla, and maple in the base perfectly mimics the flavor of classic cookie dough batter. The blended cottage cheese provides a thick, creamy, and slightly tangy base that is very similar to a frozen cheesecake. With the addition of the real, edible cookie dough bites, it’s an incredible and satisfying substitute.
Q2: Can you taste the cottage cheese in the ice cream?
No, not at all, as long as you blend it well! When you use a high-speed blender, the cottage cheese curds are completely puréed, resulting in a perfectly smooth and creamy base with no “cheesy” flavor or lumpy texture.
Q3: Is the cookie dough in this recipe safe to eat raw?
Yes, it is completely safe to eat raw! The cookie dough “bits” are specifically designed to be edible. They contain no raw eggs, and they use almond flour, which is safe to consume uncooked. Traditional raw cookie dough can be unsafe due to the risk of salmonella from raw eggs and potential bacteria in raw, untreated all-purpose flour.
Q4: What kind of protein powder is the best to use? The best protein
Q4: What kind of protein powder is the best to use?
The best protein powder to use is one that you already know you love the taste of, as its flavor will come through in the final product. A high-quality vanilla-flavored whey, casein, or a plant-based blend will all work wonderfully in this recipe.
Q5: How can I get an even creamier, less icy texture?
The number one tip is to use full-fat (4% or 5%) cottage cheese. The higher fat content is the key to a creamier result. For an even better texture, you can try the Ninja Creami method: simply blend all the ice cream base ingredients, freeze the mixture solid in a Creami pint, and then process it on the “Lite Ice Cream” setting. After the first spin, you can create a well in the center, add your chocolate chips and cookie dough bites, and use the “Mix-In” function.