# 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 bowl, cream together softened butter, light brown sugar, and granulated sugar until fully combined.
02 - Add milk, vanilla extract, and salt to the mixture, then blend until smooth.
03 - Stir heat-treated all-purpose flour into the bowl until a dough forms.
04 - Fold mini chocolate chips gently into the cookie dough.
05 - Roll dough into marble-sized balls and refrigerate until firm.
06 - In a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt until smooth and creamy.
07 - Gently fold the chilled cookie dough balls into the blended cottage cheese base.
08 - Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours, or until solid.
09 - Allow the ice cream to rest at room temperature for 10 minutes before scooping to facilitate serving.
