# 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, for added 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
# Method:
01 - In a mixing bowl, cream together unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Add milk, vanilla extract, and salt; blend until smooth. Mix in heat-treated flour until incorporated, then fold in mini chocolate chips. Roll dough into marble-sized balls and refrigerate to firm.
02 - Place cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt into a food processor or blender. Blend on high speed until the mixture is silky smooth and creamy, without lumps.
03 - Gently fold chilled cookie dough balls into the cottage cheese mixture, distributing evenly throughout.
04 - Transfer the mixture to a freezer-safe container. Cover tightly and freeze for a minimum of 4 hours, or until thoroughly set.
05 - Allow ice cream to sit at room temperature for 10 minutes prior to scooping for optimal texture and ease of serving.
