# 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 additional 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 - In a small mixing bowl, thoroughly cream together softened butter, light brown sugar, and granulated sugar until smooth.
02 - Stir in the milk, vanilla extract, and a pinch of salt until fully incorporated.
03 - Mix in heat-treated all-purpose flour, blending until a uniform dough forms.
04 - Gently fold mini chocolate chips into the dough, ensuring even distribution.
05 - Roll cookie dough into small marble-sized balls and refrigerate until chilled.
06 - In a food processor or high-speed blender, process cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and salt until completely smooth and creamy.
07 - Carefully fold the chilled cookie dough balls into the cottage cheese mixture, dispersing evenly.
08 - Transfer the mixture to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm.
09 - Allow ice cream to rest at room temperature for 10 minutes before scooping for optimal texture.
