Chocolate Chip Protein Cookie Dough Ice Cream
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ToggleHigh-Protein Chocolate Chip Cookie Dough Ice Cream
Soft blender ice cream packed with sugar-free chocolate chips — low carb and ready in 15 minutes
This high-protein chocolate chip cookie dough ice cream blends cottage cheese and vanilla protein into a pale, scoopable cream. Sugar-free chocolate chips stay whole so every spoonful looks like the cup in the photo. Each serving has 14 g of protein and 5 g net carbs.
Low carb, sugar-free, and no ice cream machine required.
Why you’ll love this ice cream
- 14g protein per serving
- Only 5g net carbs
- No ice cream machine
- Ready in about 15 minutes
- Cookie-dough flavor
- Chocolate chips in every scoop
Health notes
- High protein: Cottage cheese and vanilla protein powder.
- Low carb: Almond flour dough bits instead of flour dough.
- Sugar-free: Powdered keto sweetener and sugar-free chips.
- Blender method: Eat soft now or freeze 10 minutes to mound it in a cup.
Key element — fold chips in last
Blend the base fully smooth first. Stir the chips in by hand so they stay visible like the photo instead of turning the cream brown.
Ingredients
Ice cream base (4 servings)
- 2 cups low-fat cottage cheese
- 1 scoop vanilla protein powder
- ¼ cup powdered sugar-free sweetener
- 2 Tbsp heavy cream or unsweetened almond milk
- 1 tsp vanilla extract
- Pinch of salt
Cookie dough mix-ins
- ⅓ cup sugar-free chocolate chips
- 2 Tbsp almond flour
- 1 Tbsp butter, softened
- 1 tsp powdered sugar-free sweetener
- Drop of vanilla
Swaps
- Cream cheese: Use 8 oz cream cheese + ½ cup Greek yogurt instead of cottage cheese.
- No dough bits: Use chips only.
- Peanut butter: Add 1 Tbsp to the base.
- Dairy-free: Use coconut yogurt and dairy-free chips.
Instructions
| 1 | Blend the base. Blend cottage cheese, protein powder, sweetener, cream, vanilla, and salt until completely smooth, 45–60 seconds. |
| 2 | Make dough bits. Mash almond flour, butter, sweetener, and vanilla into a small paste. Pinch into tiny crumbs. |
| 3 | Fold. Stir chocolate chips and dough crumbs into the cream by hand. |
| 4 | Serve. Spoon into cups now for soft serve, or freeze 10 minutes so it piles high like the photo. |
Pro tips
- A high-speed blender hides the cottage cheese texture.
- If the base is too thick, add 1 tablespoon of cream.
- Freeze chips 5 minutes so they don’t melt into the cream.
- For a Ninja Creami, freeze the blended base overnight, spin, then fold chips.
- Macros include the chips and dough crumbs.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 280 |
| Protein | 14g |
| Net carbohydrates | 5g |
| Total carbohydrates | 8g |
| Fiber | 3g |
| Total fat | 16g |
| Sodium | 280mg |
Estimates based on cottage cheese, vanilla protein, almond flour crumbs, and sugar-free chips, divided into 4 servings. Exact numbers vary with protein powder and chip brand.
Variations
Mint chip
Add ¼ tsp peppermint extract.
Brownie
Fold in chopped sugar-free brownie pieces.
Peanut butter cup
Add chopped sugar-free peanut butter cups.
Hard scoop
Freeze 2 hours, then rest 5 minutes before scooping.
Storage
| Method | Time | Notes |
|---|---|---|
| Freezer | Up to 1 month | Press parchment on the surface |
| Serve later | Thaw 5–10 minutes | Stirs back to scoopable |
| Refrigerator | Same day | Stays soft-serve texture |
FAQ
Test your knowledge
5 quick questions about this cookie dough ice cream
1. Protein per serving?
2. Net carbs per serving?
3. When do you add the chocolate chips?
4. About how long does this take?
5. What is the base of this ice cream?
