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Cottage Cheese Cookie Dough Ice Cream (High Protein, No Churn) - Creamy, Easy, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings

Ingredients
  

  • For the Ice Cream Base: 2 cups full-fat cottage cheese (small curd)
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk of choice (dairy or unsweetened almond/oat), plus more as needed
  • Optional: 1 scoop vanilla protein powder (whey or plant-based)
  • Optional but great: Pinch of salt
  • For the Cookie Dough: 1/2 cup fine almond flour or oat flour
  • 2 tablespoons nut butter (peanut, almond, or cashew)
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon melted coconut oil or softened butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup mini chocolate chips (dairy-free if needed)
  • Extras: More mini chocolate chips for swirling on top

Instructions
 

  • Make the cookie dough. In a bowl, combine almond/oat flour, nut butter, maple syrup, coconut oil, vanilla, and salt. Stir until a soft dough forms. Fold in chocolate chips. Roll into small pea-sized bits or pinch off chunks. Chill while you make the base.
  • Blend the base. Add cottage cheese, maple syrup, vanilla, milk, and salt to a high-speed blender. Blend until completely smooth, 30–60 seconds. If using protein powder, blend it in last. The texture should be like a thick milkshake.
  • Taste and adjust. Sweeten more if you like, or add a splash of milk for easier scooping later. A tiny extra pinch of salt boosts the cookie dough vibe.
  • Combine. Pour the base into a loaf pan or freezer-safe container. Gently fold in the chilled cookie dough pieces and a handful of mini chips.
  • Freeze. Cover tightly and freeze for 2–4 hours, until scoopable. For a firmer set, freeze 4–6 hours, then let sit at room temp 10–15 minutes before scooping.
  • Serve. Scoop into bowls and finish with extra chips. Store leftovers covered in the freezer.