# 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 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 - Cream softened butter with brown sugar and granulated sugar in a small bowl until smooth.
02 - Add milk, vanilla extract, and a pinch of salt to the butter mixture and blend thoroughly.
03 - Add heat-treated all-purpose flour to the mixture, stirring until fully combined.
04 - Gently fold mini chocolate chips into the cookie dough.
05 - Roll dough into marble-sized balls and refrigerate until firm.
06 - Combine cottage cheese, maple syrup or honey, vanilla extract, optional heavy cream, and pinch of salt in a food processor. Blend until smooth and creamy.
07 - Gently fold chilled cookie dough balls into the cottage cheese mixture.
08 - Pour mixture into a freezer-safe container, cover, and freeze for a minimum of 4 hours until firm.
09 - Allow to sit at room temperature for 10 minutes before scooping for optimal texture.
