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Cottage Cheese Cookie Dough Ice Cream

4 hr 20 min


for 4 servings

Cookie Dough

  • ¾ cup brown sugar (150 g)
  • 6 tablespoons salted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup heat-treated all-purpose flour (125 g)
  • ¼ cup mini semisweet chocolate chips (40 g)

Ice Cream

  • 16 oz whole milk cottage cheese (450 g)
  • 1 oz sugar-free vanilla pudding mix (28 g)
  • ½ cup whole milk (120 mL)

Nutrition Info

  • Calories 443
  • Fat 10g
  • Carbs 69g
  • Fiber 1g
  • Sugar 39g
  • Protein 17g

Estimated values based on one serving size.


  1. Make the cookie dough: Add the brown sugar, melted butter, and vanilla to a medium bowl and stir to combine evenly. Add ½ cup of flour, stir for 20–30 seconds, then add the remaining ½ cup of flour and mix until fully combined and a soft and smooth dough forms. Add the mini chocolate chips and mix until evenly incorporated Cover and chill in the refrigerator for 10 minutes.
  2. Make the ice cream base: In a blender or food processor, combine cottage cheese, pudding mix, and milk and blend for 20 seconds, or until smooth.
  3. Roll half of the cookie dough into roughly ½-inch-wide balls. Reserve the rest for another use; it will keep in an airtight container in the refrigerator for up to 3 days.
  4. Add alternating layers of the cottage cheese mixture and cookie dough balls to a freezer-safe container, such as a plastic pint container or loaf pan.
  5. Cover and freeze the ice cream for 4–5 hours, stirring every hour, until frozen.
  6. Remove from the freezer and scoop into serving bowls.
  7. Enjoy!
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Cottage Cheese Cookie Dough Ice Cream