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.

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.

Author: Grace
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

Scale

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

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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

Find it online: https://www.eatswithsoul.com/cookie-dough-ice-cream/