# 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
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
# Directions:
01 - In a small bowl, cream together softened butter, light brown sugar, and granulated sugar until well combined.
02 - Mix in milk, vanilla extract, and a pinch of salt. Stir in the heat-treated flour until combined and fold in the mini chocolate chips.
03 - Roll dough into marble-sized balls and refrigerate until firm.
04 - In a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream if using, and a pinch of salt until completely smooth.
05 - Gently incorporate refrigerated cookie dough balls into the blended cottage cheese mixture.
06 - Transfer the mixture to a freezer-safe container. Cover tightly and freeze for at least 4 hours until firm.
07 - Allow the ice cream to sit at room temperature for 10 minutes before scooping to ease serving.
