# Ingredient List:
→ 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 - In a small mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy. Mix in milk, vanilla extract, and a pinch of salt until thoroughly combined. Add heat-treated all-purpose flour and stir until a dough forms. Fold in mini chocolate chips, then roll the dough into small marble-sized balls and refrigerate until firm.
02 - 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 the mixture is completely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the cottage cheese mixture, ensuring an even distribution.
04 - Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours, or until the ice cream is firm throughout.
05 - Allow the ice cream to sit at room temperature for approximately 10 minutes to soften slightly before scooping and serving.
