The Cookies and cream cottage cheese ice cream Turns your favorite ice cream flavor into a high-protein, creamy dessert. 19g of protein per serving, to be exact!
Creamy cottage cheese ice cream flavor
You all liked our Blackberry Cheesecake Cottage Cheese Ice Cream so much that it’s time for another cottage cheese ice cream flavor! Let’s make this incredibly creamy Cookie Cream Cottage Cheese Ice Cream in the food processor.
Why you will love it!
19g protein/serving
4 easy to find ingredients
Tastes like cookies and ice cream!
ingredients you need
- Cottage cheese: The main ingredient in cottage cheese ice cream is obviously cottage cheese. We recommend a full-fat cottage cheese, such as B. 4%.
- Maple: We use maple as a sweetener, but you can also use honey, agave or cane sugar.
- vanilla extract: A little vanilla adds great flavor to this cookie and cream ice cream.
- Oreo Cookies: It wouldn’t be cookies and ice cream without crumbled Oreo cookies, would it?!
Try it!
Blackberry Cheesecake Cottage Cheese Ice Cream
You will love our Blackberry Cheesecake Cottage Cheese Ice Cream. It really tastes like cheesecake!
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Cookies and Cream Cottage Cheese Ice Cream – 3 ways!
- Frozen yoghurt soft ice cream: Do you love cookies and cream soft serve? We also! Pour the mixture into a large plastic bag and place in the freezer for two hours. This allows you to squirt the cookies and ice cream from the bag into a bowl or cone.
- ice cream: For ice cream consistency, freeze the mixture in a loaf pan or other freezer-safe container for 4 hours.
- frozen bark: Freezer bark is so much fun! Spread the mixture onto a parchment-lined baking sheet and top with shredded Oreos and other toppings (we love a drizzle of peanut butter) before freezing for 4 hours, then slicing the rind into chunks.
How to make Cottage Cheese Ice Cream with Cookies and Cream
mix ingredients
Place cottage cheese, maple syrup and vanilla in a high-speed food processor. Process until creamy at the highest level. This should take about 2-4 minutes.
Add Oreos
Place Oreos in the food processor and chop. We prefer larger biscuits and cream chunks, but can vary to suit your taste.
Freeze ice
- For a Frozen yogurt consistencyPlace the mixture in a large plastic bag. Remove the air from the bag and place in the freezer for 2 hours.
- For ice consistencyPlace the mixture in a loaf pan or freezer-safe container, cover and freeze for at least 4 hours.
- For consistency of frozen barkSpread the mixture on a parchment-lined baking sheet and freeze for at least 4 hours.
Serve and enjoy!
- For the frozen yogurtCut off the corner of the plastic bag and squirt the frozen yogurt into a cup or bag. Yummy!
- For the ice creamAllow to thaw for about 15 minutes, then pour the ice cream into a bowl.
- For the frozen barkCut the frozen rind into chunks before serving.
Our favourite
mixer
Looking to upgrade your blender? Check out our favorite Vitamix blender. It’s our favorite high-speed blender, perfect for making smoothies, soups and nut butters.
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What kind of cottage cheese should I use?
We recommend avoiding low-fat cottage cheese (~2% or 4%) for this recipe for several reasons:
- Texture: Full-fat cottage cheese has less water/moisture, making the texture look more like ice cream and less like a freezie pop or sorbet.
- Taste good: Full-fat cottage cheese gives it real cheesecake flavor.
storage idea!
When it’s time to freeze your cottage cheese ice cream, feel free to transfer it into a loaf pan or like we did, straight back into the cottage cheese container!
storage
Store your cookie and cream cheese ice cream in an airtight container in the freezer for up to 3 months.
Ingredients
- 22 oz. 2% cottage cheese
- ½ Cup maple syrup or more to taste
- 2 teaspoon pure vanilla extract
- 8th Oreo Cookies + more for garnish
instructions
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Place cottage cheese, maple syrup and vanilla extract in a high power food processor and process on high until creamy. Depending on the food processor, this can take between 2 and 4 minutes.
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Once the mixture is creamy, place the Oreos in the food processor and pulse until the Oreos start to break up into pieces. We like our pieces to stay chunky, but you can mix and match them as many times as you’d like.
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To get the frozen yogurt consistency, place the mixture in a large plastic bag. Remove the air from the bag and place in the freezer for 2 hours. For ice cream consistency, pour the mixture into a loaf pan or freezer-safe container, cover and freeze for at least 4 hours.
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Take the ice cream out of the freezer. For the frozen yogurt, cut off the corner of the plastic bag. Make sure the hole is big enough for the cookie pieces but small enough for squirting. Pour the frozen yogurt into a mug or bag. For the ice cream, let it thaw for about 15 minutes and then pour the ice cream into a bowl.
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Top with more crushed Oreo cookies and enjoy immediately.
tips and hints
- The higher-fat cottage cheese used, the less watery or “icy” the ice cream will be.
- Feel free to replace the Oreo cookies with your favorite cookie.
- Maple syrup can be substituted with honey or agave syrup. If using agave syrup, start with ¼ cup instead of ½ cup and add from there.
nutritional information
Calories: 379kcal Carbohydrates: 50G Protein: 19G Fat: 11G Fiber: 1G Sugar: 38G
