# 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 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
# Directions:
01 - In a bowl, cream the softened butter with brown sugar and granulated sugar until light and smooth.
02 - Add milk, vanilla extract, and salt to the creamed mixture, blending thoroughly.
03 - Stir in heat-treated flour until no dry patches remain.
04 - Gently mix mini chocolate chips into the dough.
05 - Form the dough into marble-sized balls and chill in the refrigerator.
06 - In a food processor or high-speed blender, process cottage cheese, maple syrup or honey, vanilla extract, heavy cream if using, and a pinch of salt until perfectly smooth.
07 - Carefully fold chilled cookie dough balls into the whipped cottage cheese mixture.
08 - Transfer the complete mixture into a freezer-safe container, cover tightly, and freeze for a minimum of 4 hours until solid.
09 - Remove from the freezer and let stand for 10 minutes at room temperature before scooping for optimal texture.
