# Components:
→ Ice Cream Base
01 - 2 cups full-fat cottage cheese
02 - 1/3 cup pure maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - 1/2 cup heavy cream (optional, for extra creaminess)
05 - Pinch of salt
→ Edible Cookie Dough
06 - 1/2 cup all-purpose flour, heat-treated
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon granulated sugar
10 - 1 tablespoon milk
11 - 1/2 teaspoon vanilla extract
12 - Pinch of salt
13 - 1/4 cup mini chocolate chips
# Directions:
01 - In a small mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until smooth. Mix in milk, vanilla extract, and a pinch of salt. Add heat-treated flour and stir until well combined, then fold in mini chocolate chips. Shape dough into marble-sized balls and refrigerate until firm.
02 - In a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt. Blend until completely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the whipped cottage cheese mixture until evenly distributed.
04 - Pour the prepared mixture into a freezer-safe container, cover tightly, and freeze for at least 4 hours or until the ice cream is set and firm.
05 - Allow the frozen ice cream to sit at room temperature for 10 minutes prior to scooping for easier serving.
