Cookie Dough Ice Cream Recipe (Video)
It’s no secret that I’m having a moment with cottage cheese over here. After my healthy cottage cheese ice cream recipe went viral, I had so many requests for making different flavors! Some of my favorites have been Mint Chocolate Chip Ice Cream and Brownie Batter Ice Cream, but this Cookie Dough Ice Cream recipe has really taken things up a notch. With bits of protein cookie dough mixed in, it’s SO good!
Why You’ll Love It
- Easy to Make – Blend the ingredients and pour into a container in under 15 minutes! Then just freeze it for later.
- Healthy Ingredients – Made with cottage cheese, almond butter, and sweetened with maple syrup, this ice cream is better for you but still tastes delicious.
- Protein Cookie Dough Bites – They taste like real cookie dough and are SO good mixed into (and as a topping over) the ice cream!
You’ll Also Love: Healthy Buster Bars
Ingredients for Cookie Dough Ice Cream
Cottage Cheese Ice Cream
- Cottage Cheese – High-quality, whole milk cottage cheese works best!
- Maple Syrup
- Vanilla Extract
- Oat Flour – Almond flour or protein powder are a great substitute.
- Mini Chocolate Chips – Or more for topping. Regular chocolate chips are great, too!
- Creamy Almond Butter – Feel free to add more as a topping.
Protein Cookie Dough Bites
- Almond Flour
- Vanilla Protein Powder
- Salt/Vanilla Extract
- Maple Syrup
- Creamy Almond Butter (or cashew butter)
- Mini Chocolate Chips
How to Make Cookie Dough Ice Cream
It’s so easy to make homemade Cookie Dough Ice Cream! All you’ll need is a blender and an airtight ice cream container (or any airtight container). Here’s how to make this recipe:
- Combine the ice cream ingredients in a blender and blend until smooth.
- Mix in the chocolate chips and pour into an ice cream container.
- Add a lid and freeze while you prep the cookie dough bits.
- Mix the ingredients for the cookie dough bits together and roll into small bite-sized balls.
- Mix half of them into the semi-frozen ice cream mixture, set half of them aside in the fridge as a topping for later.
- Add the lid back on and freeze the ice cream for 4-5 hours.
- Let thaw for 15-20 minutes, break it up and scoop, and toppings, and enjoy!
RELATED: Cottage Cheese Pancakes
How to Get a Creamy (Not Icy) Texture
One of the number one questions I’ve been getting about my cottage cheese ice cream recipes is how to keep them from freezing solid! Here are a few tips for how to get a creamy, not icy, ice cream texture:
1. Use High-Quality Cottage Cheese
It TRULY makes a difference. My favorite is Good Culture Whole Milk Cottage Cheese, it’s the best for ice cream recipes!
2. Use Whole Milk Cottage Cheese
Along the same lines, full-fat (or whole milk) cottage cheese is essential for getting a creamy texture.
3. Let It Thaw
The next most important step for getting a creamy not icy texture is to 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.
4. Use an Ice Cream Scoop
After you break it up 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.
5. Use a Ninja Creami
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. Easy and delicious!
Substitute for Cottage Cheese in Ice Cream?
Not feeling the cottage cheese? You can absolutely make this recipe with ricotta cheese or even a mixture of cream cheese and heavy whipping cream.
Storing Homemade Ice Cream
Homemade healthy ice cream can be stored in an airtight container with a lid in the freezer for up to 2-3 months! When ready to enjoy, let it thaw for a while before mixing and scooping. Add any toppings you want and enjoy!
More Healthy Frozen Treat Recipes
- Lemon Ice Cream
- Ninja Creami Snickers Protein Ice Cream
- Strawberry Chia Seed Popsicles
- Cottage Cheese Ice Cream
- Ninja Creami Protein Milkshake
Want to save this recipe? Enter your email below and I’ll send the recipe to your inbox. Plus you’ll get new healthy recipes every week!
Cookie Dough Ice Cream
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
- 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.
Jazmyne says:
so delicious and high protien!! love it!!