Healthy Cookie Dough Protein Ice Cream [VIRAL TikTok Recipe]

Creamy, healthy cookie dough protein ice cream made with cottage cheese, vegan protein powder, and cashew butter — no sugar added. A healthy, easy dessert recipe packed with flavor.

If you’re looking for a creamy, high-protein, no-sugar-added ice cream that’s actually good for you, you’ll love this recipe. Made with cottage cheese, Tropeaka Cookie Dough Protein (code HEALTHYHELPER saves $$!), cashew butter, and BHU Foods Vegan Cookie Dough (code HEALTHYHELPER saves $$!), this homemade ice cream tastes just like a decadent dessert, without the sugar crash.

In this post, you’ll learn exactly how to make this easy, healthy ice cream at home in just a few simple steps. Plus, I’ll cover a few fun ways to customize it based on your cravings.

Why You’ll Love This Healthy Cookie Dough Protein Ice Cream

• High in Protein — Powered by cottage cheese and Tropeaka Fit Protein (code HEALTHYHELPER saves $$!) to satisfy you.
• No Added Sugar — Naturally sweetened and friendly for low-sugar or keto lifestyles.
• Ultra Creamy Texture — Thanks to creamy cashew butter and blended cottage cheese.
• Easy to Make — No fancy equipment needed; just a blender and a freezer.

Whether you’re looking for a healthy dessert, a post-workout treat, or just a sweet snack you can feel good about, this protein-packed ice cream checks all the boxes.

Ingredients You’ll Need

• 1 ½ cups cottage cheese (choose full-fat for extra creaminess)
• 1 scoop Tropeaka Cookie Dough Fit Protein Powder (code HEALTHYHELPER saves $$!)
• 2 tablespoons cashew butter (unsweetened and natural)
• 2–3 tablespoons unsweetened almond milk (adjust for blending)
• 1 teaspoon vanilla extract
• 1–2 tablespoons NuNaturals sugar-free maple syrup, optional for extra sweetness (code HEALTHYHELPER saves $$)
• 1–2 BHU Foods Vegan Protein Cookie Dough, crumbled into chunks (code HEALTHYHELPER saves $$!)
• 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, Tropeaka protein powder, cashew 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. If you want a little more sweetness, add 1–2 tablespoons of sugar-free maple syrup or your favorite natural sweetener.

Step 3: Crumble or cut up (depending on how firm it is from the fridge!) your BHU Foods Vegan Cookie Dough into small chunks and gently fold them into the ice cream base. Make sure not to overmix so you keep those irresistible cookie dough pieces intact.

Step 4: Transfer the ice cream to a freezer-safe container. Smooth the top, cover, and freeze for 2–3 hours for a soft-serve texture or 4+ hours for a firmer, scoopable ice cream.

Step 5: If the ice cream is very firm, let it sit at room temperature for 5–10 minutes before scooping. Garnish with extra cookie dough chunks or a drizzle of cashew butter for maximum deliciousness.

Pro Tips for the Best Protein Ice Cream

• Use full-fat cottage cheese for a richer and creamier texture.
• Don’t skip the cashew butter — it adds an ultra-smooth mouthfeel and subtle sweetness.
• Customize your mix-ins — add sugar-free chocolate chips, a peanut butter swirl, or even a sprinkle of cinnamon for a fun twist.

This Healthy High-Protein Cookie Dough Ice Cream proves that you can have your dessert and eat it too. This ice cream is a great option, even when focusing on fitness, clean eating, or a low-sugar lifestyle. It’s indulgent, satisfying, and packed with protein to keep you energized and happy.

Give this easy recipe a try today! Don’t forget to tag me @HEALTHYHELPER on Instagram so I can see your creations. 🙂

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