Cottage cheese cookie dough ice cream

Name: Cottage cheese cookie dough ice cream
Prep time: 10 min
Cook time: 2 min
Total time: 24 h 12 min
Yield: 1 pint
Cuisine: Home cooking
Ingredients: 1 cup low-fat cottage cheese; ½ cup fat-free ultra-filtered milk; 2 tbsp maple syrup; 1 tsp vanilla; Pinch of salt; Mix-in: 2 tbsp almond flour + 1 tbsp brown sugar + 1 tsp melted butter, rolled into crumbs; Mix-in: 1 tbsp mini chocolate chips

Blended cottage cheese tastes like cheesecake-y vanilla. Add cookie dough bits and nobody guesses.

Prep 10 minFreeze 24 hoursSpin 2 min1 pint💪 33 g protein · 460 kcal / pint

PRESS Scoop, then CreamiFit

❤️ Who likes this?

You need

1 cup low-fat cottage cheese
½ cup fat-free ultra-filtered milk
2 tbsp maple syrup
1 tsp vanilla
Pinch of salt
Mix-in: 2 tbsp almond flour + 1 tbsp brown sugar + 1 tsp melted butter, rolled into crumbs
Mix-in: 1 tbsp mini chocolate chips

Steps

Blend the cottage cheese, milk, maple, vanilla and salt until completely smooth, no curds left.
Pour into the pint (base closed).
Lid on. Freeze flat for 24 hours.
Press Scoop, then CreamiFit.
Crumbly? Add 1 tbsp milk and press Re-spin (protein bases almost always need one).
Make a 1½-inch hole down the middle, add the dough crumbs and chips, then press Mix-In.

Per pint (about): 460 kcal · 33 g protein. Estimates from typical labels; your brands will vary.

🌿 Make it healthier: Already a lighter, high-protein pint. Split it into two servings to halve the numbers.