Chocolate Chip Cookie Dough Ice Cream
High-shear blending is the restaurant trick behind this pint: it turns cottage cheese, Greek yogurt, and whey into a remarkably smooth frozen base without heavy cream. I fold in quick almond-flour…
Ingredients
- 300 g 2% Greek yogurt
- 200 g low-fat cottage cheese
- 60 g vanilla whey protein powder
- 120 ml 2% milk
- 45 g pure maple syrup
- 1 teaspoon vanilla extract
- 30 g fine almond flour
- 60 g mini semisweet chocolate chips
- 0.5 g fine sea salt
Instructions
- Add the Greek yogurt, cottage cheese, whey protein, milk, maple syrup, vanilla, and salt to a high-powered blender. Blend for 60 to 90 seconds, scraping once, until completely smooth; this removes the tiny curds that can make a high-protein ice cream feel grainy.
- Pour the base into a shallow freezer-safe container. Cover and freeze for 2 hours, until the edges are firm but the center is still scoopable.
- While the base firms up, stir the almond flour with 1 tablespoon of the blended ice cream base in a small bowl to make a soft cookie-dough mixture. Fold in 20 g of the chocolate chips, pinch off small pieces, and chill them until needed.
- Transfer the partially frozen base to a food processor and process for 1 to 2 minutes, pausing to scrape the sides, until thick, pale, and smooth. The mixture should resemble soft-serve; do not over-process it until warm.
- Fold in the remaining 40 g chocolate chips and the chilled cookie-dough pieces by hand. Keeping the mix-ins out of the blender preserves their bite.
- Return the ice cream to the freezer-safe container, press parchment directly onto the surface, cover, and freeze for 1 to 2 hours. Rest it at room temperature for 5 minutes before scooping after a workout.
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