# 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 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, cream together the softened butter, light brown sugar, and granulated sugar until smooth and well combined.
02 - Mix in milk, vanilla extract, and salt. Add heat-treated all-purpose flour and stir until integrated into a dough.
03 - Gently fold miniature chocolate chips into the dough, then roll into small marble-sized balls. Refrigerate until firm.
04 - In a food processor or high-speed blender, process cottage cheese, maple syrup or honey, vanilla extract, optional heavy cream, and a pinch of salt until completely smooth and creamy.
05 - Delicately fold chilled cookie dough balls into the whipped cottage cheese mixture, ensuring even distribution.
06 - Transfer the mixture into a freezer-safe container, secure the lid, and freeze for a minimum of 4 hours until set.
07 - Allow the ice cream to rest at room temperature for 10 minutes prior to scooping for optimal texture.
