High Protein Cookie Dough Ice Cream

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High Protein Cookie Dough Ice Cream is a creamy, high-protein dessert made with simple, wholesome ingredients. You’ll start by mixing up an easy almond flour cookie dough and rolling it into small bite-sized balls. Then, blend cottage cheese with maple syrup, almond butter, and vanilla until smooth. Combine everything in a loaf pan, freeze until set, and enjoy a healthier, no-churn ice cream packed with cookie dough goodness.

high protein cookie dough cottage cheese ice cream

I love cottage cheese! For more yummy cottage cheese recipes try my mint chip cottage cheese ice cream or my cottage cheese soft pretzels.

Why you'll love this Cookie Dough Cottage Cheese Ice Cream

This high-protein mint chocolate chip ice cream is made with cottage cheese as a nutritious, creamy base.

This healthy frozen dessert is made with simple, whole food ingredients and contains no artificial flavors or additives.

It’s a no-churn recipe that only requires a blender or food processor—no ice cream maker needed.

It’s naturally sweetened with maple syrup or honey, offering a refined sugar–free treat.

This lightened-up version of mint chocolate chip ice cream is rich, refreshing, and totally satisfying.

Instructions

Step 1

Mix together cookie dough.

Step 2

Blend together ice cream.

Step 3

Fold in cookie dough and freeze.

Step 3

Serve and enjoy.

Ingredients

Cottage Cheese – Creates a creamy, protein-packed base that blends into a smooth ice cream texture.
Vanilla Extract – Adds a warm, sweet flavor that enhances the overall taste.
Maple Syrup or Honey – Naturally sweetens the ice cream while keeping it refined sugar-free.
Almond Butter – Contributes richness and a subtle nutty flavor that makes the ice cream more decadent.
Almond Flour – Provides a soft, cookie dough texture while keeping it gluten-free.
Almond Butter – Helps bind the cookie dough together and adds a creamy, nutty taste.
Maple Syrup – Naturally sweetens the cookie dough for a balanced flavor.
Vanilla Extract – Gives the cookie dough a classic, sweet aroma.

Storage instructions

You can store the ice cream in a sealed container in your fridge for up to 2 weeks. To eat again let it thaw for about 30 minutes.

Substitutions

maple syrup - this can be subbed with honey.
almond flour - this can be subbed with oat flour, however you will need less.

Equipment

You just need a food processor or blender for this recipe.

Recipe FAQS

Does the ice cream taste like cottage cheese?

The ice cream has subtle sour taste, somewhat like frozen yogurt. If you use a good quality cottage cheese the ice cream will be less sour.

Can I make this without a food processor?

Yes, you can use a high-speed blender instead—just be sure to scrape down the sides as needed to get a smooth blend. However, it does tend to emulsify more easily in a food processor.

Can I skip the cookie dough and make it plain?

Absolutely! The base itself is creamy and delicious, so you can enjoy it plain or fold in other mix-ins like chocolate chips or berries.

Can I make this nut free?

Yes, sub out the almond butter for a seed butter like sunflower butter. You can also sub the almond flour for oat flour but you will need less.

Recipe Pro-Tips

For the creamiest texture and best flavor, I recommend using a high-quality, full-fat cottage cheese—my favorites are Good Culture and Kalona SuperNatural. You can use low-fat cottage cheese, but it usually results in a slightly icier texture.

Stirring the ice cream every 30 minutes or so will prevent ice chunks.

Other no bake desserts

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