Cookie Dough Blender Ice Cream

Homemade ice cream that’s made with wholesome ingredients, no eggs, and no fancy ice cream machine. This Cookie Dough Blender Ice Cream takes only minutes to whip up and 2 hours to freeze. It is packed with protein thanks to the cottage cheese base. Yes, you read that right! The cottage cheese whips into a silky smooth mixture, and once sweetened lightly with honey and maple syrup it turns into a delightful frozen treat. Add in cookie dough and chocolate chips and you truly can’t go wrong with this frozen treat.

I’ve made homemade ice cream before, the hard way. I made an ice cream base, completely from scratch. I gently heated heavy cream in a saucepan, and slowly poured this hot mixture into beaten egg yolks and sugar. After chilling overnight in the fridge, I added the mixture to an ice cream maker. Excited to taste my creation, I was disappointed when the ice cream was gritty. My guess is that I didn’t chill the ice cream mixture properly, the small ice crystals melted, and when they refroze, they froze as large ice crystals from moisture loss.

That’s a bit more than you need to know, but my experience with homemade ice cream has never been great. Perhaps some day I will try it again, but for now, I am truly loving this easy blender “ice cream” method. I’ve been seeing everyone on the internet make versions of this “cottage cheese ice cream”, so I thought I would give it a try and I was truly both surprised and happy at how good the end result was. Now that I have kids, I’m a bit more health conscious about the foods I choose to make for my family. Don’t get me wrong, I still have a sweet tooth, and will never be able to get rid of that, but finding desserts like this one that are somewhat healthy and satisfy my sweet tooth as well as theirs is a win in my book.

Here’s what you need to know…

The base of this ice cream is made with cottage cheese, a drizzle of honey and a drizzle of maple syrup. You’ll blend these ingredients in the blender until smooth. The texture will appear like a melted vanilla milkshake at this point.

Pour the mixture into a 9×5 loaf pan, then stir in cookie dough balls, and mini chocolate chips. I found edible cookie dough in a container at a local grocery store near me. I used this for my cookie dough balls in the ice cream. Stir to combine into the ice cream then add a few extra mini chocolate chips and cookie dough balls on top.

Freeze the ice cream for 2 hours or until ready to serve. Remove the ice cream from the freezer and allow it to sit at room temperature for 20 minutes, so that it is easier to scoop. Please note that it is actually a bit hard to scoop. This is the one big difference from ice cream. You have to sort of scrape it with your spoon to get the nice scoops of ice cream out. It just gets really frozen solid. BUT, it does, truly, taste delicious.

This Cookie Dough Ice Cream is perfectly sweetened, creamy and better for you. My kids LOVE it.

If you make this recipe, be sure to leave a comment and rate the recipe. Also make sure you tag me on instagram. I truly love hearing from you, enjoy getting feedback, thoughts and just seeing your creations. It brings me great joy to see others enjoying the recipes that I share.

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Cookie Dough Blender Ice Cream

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  • Author: Jolene
  • Total Time: 0 hours


This Cookie Dough Blender Ice Cream is perfectly sweetened and is made with wholesome, good for you ingredients. It’s the perfect sweet treat you can feel good about eating!


Units Scale
  • 2 (16 ounce) containers of whole milk cottage cheese
  • 2 tablespoons honey
  • 1/4 cup maple syrup
  • Pinch of salt
  • Cookie dough, rolled into small balls
  • Mini chocolate chips


1. In a blender, combine cottage cheese, maple syrup and honey. Blend until smooth. The mixture will be like a melted vanilla milkshake.

2. Pour into 9×5 loaf pan. Add cookie dough balls and mini chocolate chips on top of ice cream mixture. Stir to combine. Add a few extra cookie dough balls and mini chocolate chips on top of ice cream.

3. Freeze for 2 hours. Allow to sit at room temperature for 20 minutes, before scooping. Please note, the mixture is a bit tough to scoop. The ice cream just gets really frozen. Enjoy!

  • Prep Time: 5 minutes
  • Cook Time: 2 hours freeze time
  • Category: Dessert
  • Method: Blender

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