High-Protein Cookie Dough Ice Cream

ByHannah Peterson

High-Protein Cookie Dough Ice Cream

Vanilla scoop packed with chocolate chips – 15 minutes, one blender

Jump to Recipe

This is blender ice cream, not a boxed pint. Cottage cheese, vanilla whey, and sugar-free chocolate chips fold into a thick vanilla scoop that looks like cookie dough ice cream, like the overflowing cup in the photo. Fifteen minutes. No sugar, no raw flour.

Three servings. Fold the chips in after you blend so they stay whole.

Prep15 min
Blend1-2
Servings3
Protein20g
Net Carbs6g
Calories210

Why you’ll love this cup

  • 20g protein per serving – dessert that is not empty
  • Only 6g net carbs – allulose and sugar-free chips
  • About 15 minutes, one blender
  • Vanilla scoop packed with chips, like the photo
  • No boxed mix, no ice cream sugar
  • Edible dough bits, no raw wheat flour

Health notes

  • High protein: Cottage cheese plus vanilla whey.
  • Low carb: Powdered allulose and sugar-free chocolate chips.
  • Three servings: Macros are per scoop, not the overflowing cup.
  • Regular chocolate chips will raise carbs. Use a sugar-free brand.

Key element – blend the base smooth, then fold the chips by hand

If the chips go in the blender they turn the ice cream gray. Blend cottage, whey, and sweetener until no curds remain. Then fold chips and dough bits with a spoon so they stay as dark specks, like the cup in the photo. Extra liquid turns this into a shake.

Ingredients

Ice cream (3 servings)

  • 1 1/2 cups (340g) cottage cheese (2% or 4%)
  • 1 scoop (30g) vanilla whey protein
  • 3 Tbsp powdered allulose or monk fruit
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3 Tbsp sugar-free mini chocolate chips

Edible cookie dough bits

  • 3 Tbsp almond flour
  • 1 Tbsp butter, softened
  • 1 Tbsp powdered allulose
  • 1/4 tsp vanilla
  • 1 Tbsp sugar-free mini chips

Swaps

  • Greek yogurt: Use 1 1/2 cups thick yogurt. Tangier, still high protein.
  • No dough bits: Just fold 1/4 cup chips into the vanilla base.
  • Ninja Creami: Blend the base, freeze in a pint overnight, spin, then fold chips.
  • No whey: Skip it. Protein drops. Add 2 extra Tbsp cottage.

Instructions

Pro tips

  • Fold chips by hand. A blender turns them into gray specks.
  • Blend until no curds remain. Grainy mix never tastes like ice cream.
  • Powder the sweetener first. Crystals stay crunchy in the cream.
  • Two Tbsp cream only. Extra liquid turns this into a shake.
  • If it freezes rock hard later, sit 5 minutes on the counter before you scoop.

Nutrition

NutrientPer serving (1 of 3)
Calories210
Protein20g
Net carbohydrates6g
Total carbohydrates9g
Fiber3g
Total fat9g
Sodium220mg

Estimates with cottage cheese, vanilla whey, almond-flour dough bits, and sugar-free chips. Regular chips or sugar will raise carbs.

Variations

Peanut butter dough

Swap the butter in the bits for 1 Tbsp natural peanut butter.

Double chip

Fold in 1 extra Tbsp chips. Macros go up a little.

Browned butter

Brown the 1 Tbsp butter, cool, then mix the dough bits.

Creami pint

Freeze the blended base overnight, spin, then fold chips and dough bits.

Storage

MethodTimeNotes
Eat nowSoft scoopBest right after you fold the chips
FreezerUp to 2 weeksPress paper on the surface so it does not ice
Thaw to scoop5 minutesSit on the counter, then pull a spoonful

FAQ

Yes. About 6g net carbs per serving with allulose and sugar-free chips.
Not if you blend 45 to 60 seconds. Vanilla and chips cover it.
Yes. It is almond flour, not raw wheat flour, and there is no raw egg.
They went in the blender. Fold them in by hand after the base is smooth.
Too much liquid. Use only 2 Tbsp cream. Blend in extra cottage if it is still thin.
Blend the base, freeze in a pint overnight, spin, then fold chips and dough bits.

Test your knowledge

5 quick questions about this cup

1. Protein per serving?

2. Net carbs per serving?

3. How many servings in a batch?

4. When do the chocolate chips go in?

5. Why almond flour in the dough bits?

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