# What You'll Need:
→ 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)
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
# Method:
01 - In a small bowl, thoroughly cream the softened butter with both brown and granulated sugars until smooth. Stir in milk, vanilla extract, and salt, then incorporate the heat-treated flour until fully blended. Fold in the mini chocolate chips, roll 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, optional heavy cream, and a pinch of salt. Process until the mixture is entirely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the blended cottage cheese base to evenly distribute throughout.
04 - Transfer the finished mixture into a freezer-safe container. Cover securely and freeze for a minimum of 4 hours until set.
05 - Allow the ice cream to stand at room temperature for approximately 10 minutes prior to scooping to achieve optimal consistency.
