# Ingredients:
→ 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 heat-treated all-purpose flour
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 - Cream softened butter, light brown sugar, and granulated sugar in a bowl until smooth. Incorporate milk, vanilla extract, and a pinch of salt, mixing well. Add cooled heat-treated flour and stir to combine. Gently fold in mini chocolate chips. Roll dough into marble-sized balls and refrigerate until firm.
02 - Place cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt in a food processor or high-speed blender. Process until completely smooth and creamy.
03 - Fold chilled cookie dough balls evenly into the blended cottage cheese mixture.
04 - Pour the mixture into a freezer-safe container. Cover and freeze for a minimum of 4 hours, or until set and firm.
05 - Allow ice cream to rest at room temperature for 10 minutes before scooping for optimal texture.
