BEST Viral Cottage Cheese Ice Cream

Ingredients

• 1.5 cup Cottage Cheese (Full‑fat, small‑curd or large‑curd both work; provides creaminess and protein)
• 0.33 cup Maple Syrup (Grade A, natural sweetener; lowers glycemic impact compared to refined sugar)
• 1 teaspoon Vanilla Extract (Pure vanilla extract for flavor)
• 0.25 teaspoon Salt (Fine sea salt to enhance flavor)
• 6 pieces Gluten‑Free Chocolate Chip Cookie Dough Bites (Made with almond flour, oat flour, almond butter, chia seeds, and mini chocolate chips; see linked video for recipe)
• 2 tablespoon Mini Chocolate Chips (Extra chips for topping and visual appeal)

Instructions

1. Blend the Base

   Combine 1.5 cups cottage cheese, 1/3 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt in a tall container. Use an immersion blender to blend until the mixture is completely smooth and creamy.

   Time: PT5M

2. Transfer to Shallow Dish

   Pour the blended mixture into a shallow glass baking dish, spreading it evenly to a depth of about 1‑inch. The shallow depth speeds up freezing.

   Time: PT1M

3. Add Cookie‑Dough Bites and Chocolate Chips

   Break the 6 cookie‑dough bites into small chunks and sprinkle them over the surface. Add the mini chocolate chips, then gently fold everything together with a spatula so the bites are evenly coated in the creamy base.

   Time: PT4M

4. Freeze

   Place the dish in the freezer. Freeze for about 2 hours, or until firm enough to scoop. For the best texture, you can stir the mixture once after the first hour to break up any ice crystals.

   Time: PT2H

   Temperature: 0°F

5. Serve

   Remove the ice cream from the freezer and let it sit at room temperature for 5‑10 minutes to soften slightly. Scoop with an ice‑cream scoop into bowls and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

12 g

Carbohydrates

18 g

Fat

6 g

Fiber

2 g