Cookie Dough Protein Ice Cream

Cookie Dough Protein Ice Cream

This is a simple, high-protein frozen dessert made from everyday ingredients. It’s not traditional ice cream, but it’s creamy, balanced and satisfying.

Blended cottage cheese creates a smooth base, with Greek yogurt adding tang and extra protein. Ground almonds bring richness and structure, while a little honey or maple softens the flavour without making it overly sweet. Vanilla and sea salt round everything out.

You can keep it simple, or fold through chocolate chips, cacao nibs or chopped nuts for a cookie dough feel.

Finish with collagen crumb for an extra 8g protein 

Cookie Dough Protein Ice Cream

Serves 6

Per serving:
301 calories
19.2g carbs • 13.7g fat • 28g protein
(Macros not including optional extras.)

Ingredients

1 cup cottage cheese
1.5 cups 0% Greek yogurt
1 cup ground almonds
¼ cup honey or maple syrup
1 tbsp cashew or almond butter
3 scoops vanilla protein powder
2 tsp vanilla extract
½ tsp sea salt

Optional:
Chocolate chips
Cacao nibs
Chopped nuts

Method

1.) Blend the cottage cheese until completely smooth - this makes the biggest difference to texture.

2.) In a bowl, combine the Greek yogurt, honey or maple syrup and ground almonds.

3.) Stir in the cashew butter, protein powder, vanilla and sea salt until fully incorporated.

4.) Fold through any extras.

5.) Transfer to a container and freeze for at least 4 hours, or overnight.

Allow to sit at room temperature for 5–10 minutes before scooping.

A reminder that you don’t need perfect weather to enjoy something that feels a bit summery!

Balanced, protein-rich, and made from ingredients you recognise, a small way to bring a bit of lightness to grey days.