BEST Cottage Cheese Cookies and Cream Ice Cream

Ingredients

• 1.5 cups Cottage Cheese (full‑fat for creamiest texture; can be large‑curd or small‑curd)
• 0.25 cup Maple Syrup (pure maple syrup, natural sweetener)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 2 pinches Salt (enhances flavor)
• 6 cookies Gluten‑Free Oreo‑Style Cookies (homemade gluten‑free Oreos or store‑bought regular Oreos if gluten is not a concern; coarsely chopped)
• 0.25 cup Mini Chocolate Chips (any variety that meets dietary needs; adds crunch)

Instructions

1. Blend Base Ingredients

   Add the cottage cheese, maple syrup, vanilla extract, and two pinches of salt to the blender. Secure the lid and blend on high until the mixture is completely smooth and no curd pieces remain.

   Time: PT2M

2. Transfer to Freezer‑Safe Dish

   Pour the blended mixture into a shallow dish or freezer‑safe container and spread it evenly with a spatula.

   Time: PT1M

3. Add Crushed Cookies

   Coarsely chop the gluten‑free Oreo‑style cookies into bite‑sized pieces and sprinkle them over the cottage cheese mixture.

   Time: PT2M

4. Fold in Chocolate Chips

   Add the mini chocolate chips and gently fold everything together until evenly distributed.

   Time: PT1M

5. Freeze Until Solid

   Cover the dish with plastic wrap or a lid and place it in the freezer for 2–3 hours, or until the ice cream is firm.

   Time: PT2H

Nutrition Facts

Calories

250

Protein

7.5 g

Carbohydrates

27 g

Fat

8.5 g

Fiber

1 g