A creamy and healthy cookie dough protein ice cream made with cottage cheese, vegan protein powder, and cashew butter. Healthy and easy dessert recipes full of flavor.
If you’re looking for a creamy, high-protein, sugar-free ice cream that’s actually good for you, you’ll love this recipe. Made with cottage cheese, Tropeka Cookie Dough Protein (save with code HEALTHYHELPER!), cashew butter, and homemade cookie dough bites, this homemade ice cream tastes like a decadent dessert without the sugar crush.
In this article, you will learn exactly how to make this easy and healthy ice cream at home in just a few steps. Plus, we’ll show you some fun ways to customize it to your needs.
Why you’ll love this healthy cookie dough protein ice cream
High in protein — with cottage cheese and Tropeaka Fit Protein (use code HEALTHYHELPER to save!) you’ll feel satisfied. Sugar-free — naturally sweetened and suitable for a low-sugar or keto diet lifestyle. Super creamy texture – thanks to the creamy cashew butter and blended cottage cheese. It’s easy to make — no fancy equipment required. Just a blender and a freezer.
Whether you’re looking for a healthy dessert, a post-workout snack, or just a sweet snack that will make you feel good, this protein-packed ice cream ticks all the boxes.
Materials needed
1 1/2 cups cottage cheese (choose full fat for extra creaminess) 1 scoop Tropeka Cookie Dough Fit Protein Powder (save with code HEALTHYHELPER!) 2 tablespoons cashew butter (unsweetened and natural) 2-3 tablespoons unsweetened almond milk (adjusted for blending) 1 teaspoon vanilla extract NuNaturals Unsweetened Maple Syrup (optional) Extra sweetness (code HEALTHYHELPER) Save with HEALTHYHELPER! ) 1-2 bites of crushed cookie dough Pinch of sea salt
How to make healthy cookie dough protein ice cream
Step 1: In a high-speed blender or food processor, add cottage cheese, Tropeka protein powder, cashew nut butter, almond milk, vanilla extract, and a pinch of sea salt. Blend until the mixture is completely smooth and fluffy.
Step 2: Taste the blended mixture. For a little more sweetness, add 1-2 tablespoons of unsweetened maple syrup or your favorite natural sweetener.
Step 3: Crumble or cut the cookie dough (depending on how hard it was when you took it out of the fridge!) Bite the cookie dough and gently fold it into the ice cream base. Be careful not to overmix to avoid ruining the attractive cookie dough parts.
Step 4: Transfer the ice cream to a freezer-safe container. Smooth the surface, cover, and freeze for 2 to 3 hours for a soft-serve ice cream texture, or 4 hours or more for a harder, scoopable ice cream.
Step 5: If the ice cream is very hard, let it sit at room temperature for 5 to 10 minutes before scooping. Garnish with extra cookie dough blobs or drizzle with a little cashew butter for maximum deliciousness.
Healthy Cookie Dough Protein Ice Cream (VIRAL TikTok Recipe)
author:
Preparation time: 10 minutes
Cooking time: 3 hours
Total time: 3 hours 10 minutes
yield: For 3 people
diet: gluten free
1 1/2 cups Cottage cheese (choose full fat for extra creaminess)
1 Tropeaka Cookie Dough Fit Protein Powder (Save $$ with code HEALTHYHELPER!)
2 tablespoons Cashew nut butter (unsweetened, natural)
2–3 tablespoons unsweetened almond milk (adjust to suit your blend)
1 teaspoon vanilla essence
1–2 NuNaturals Sugar-Free Maple Syrup 1 tablespoon, optional for extra sweetness (Save $$ with code HEALTHYHELPER)
1–2 A bite of cookie dough, broken into pieces A pinch of sea salt
Instructions
In a high-speed blender or food processor, add cottage cheese, Tropeka protein powder, cashew butter, almond milk, vanilla extract, and a pinch of sea salt. Blend until the mixture is completely smooth and fluffy. Taste the blended mixture. For a little more sweetness, add 1-2 tablespoons of unsweetened maple syrup or your favorite natural sweetener. Crumble or cut the cookie dough into pieces (depending on how hard it was when you took it out of the fridge!). Divide the cookie dough into small chunks and gently fold them into the ice cream base. Be careful not to overmix to avoid ruining the attractive cookie dough parts. Transfer ice cream to a freezer-safe container. Smooth the surface, cover, and freeze for 2 to 3 hours for a soft-serve ice cream texture, or 4 hours or more for a harder, scoopable ice cream. If your ice cream is very hard, let it sit at room temperature for 5 to 10 minutes before scooping. Garnish with extra cookie dough blobs or drizzle with a little cashew butter for maximum deliciousness.
Did you make this recipe?
Pro tips for making the best protein ice cream
For a richer, creamier texture, use full-fat cottage cheese. Don’t forget the cashew butter. It has a very smooth texture and a slight sweetness. Customize mixins. Add sugar-free chocolate chips, peanut butter swirls, and even a sprinkle of cinnamon for a fun twist.
This healthy, high-protein cookie dough ice cream proves it’s okay to have dessert. This ice cream is a great choice whether you’re focused on fitness, clean eating, or a low-carb lifestyle. It’s indulgent, satisfying, and packed with protein to keep you energized and happy.
Try this easy recipe today. Don’t forget to tag @HEALTHYHELPER on Instagram so we can see your creations. ????
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