Cookies and cream protein cottage cheese ice cream

Step by Step

Step 1

Add the cottage cheese, maple syrup, and vanilla extract to a high-powered food processor and process on high until creamy. This can take between 2-4 minutes depending on the food processor.

Step 2

Once the mixture is creamy, add the Oreos to the food processor and pulse until the Oreos begin to break up into chunks. We like to keep ours chunky, but you can mix them as much as you’d like.

Step 3

For frozen yogurt consistency, transfer the mixture to a large plastic bag. Remove the air from the bag and place it in the freezer for 2 hours. For ice cream consistency, transfer the mixture into a loaf pan or a freezer-safe container, cover and freeze for at least 4 hours.

Step 4

Remove the ice cream from the freezer. For the frozen yogurt, snip off the corner of the plastic bag. Be sure the hole is big enough for the cookie pieces but small enough to pipe. Pipe the frozen yogurt into a cup or cone. For the ice cream, let it thaw for around 15 minutes and then scoop the ice cream into a bowl.

Step 5

Top with more crushed oreo cookies and enjoy immediately.

Tips and Warnings

The higher fat cottage cheese that is used, the less watery or “icey” the ice cream will be.
Feel free to substitute the Oreo cookies with your favorite cookie.
Maple syrup can be substituted with honey or agave syrup. If agave syrup is used, start with ¼ cup rather than ½ cup and add from there.
To make bark: transfer the ice cream onto a parchment-lined baking sheet and use a spatula to spread it out evenly until it’s around 1/2-inch thick. Drizzle on some peanut butter and more Oreos and use a knife to swirl it around. Freeze for at least 6 hours or overnight. Slice and serve.