# 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 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
# Method:
01 - Cream together softened butter, brown sugar, and granulated sugar in a small bowl until smooth.
02 - Incorporate milk, vanilla extract, and salt into the creamed butter and sugars, stirring until thoroughly combined.
03 - Add heat-treated all-purpose flour to the mixture and stir just until the dough forms.
04 - Fold mini chocolate chips into the dough to evenly distribute.
05 - Roll dough into marble-sized balls and refrigerate until firm.
06 - 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.
07 - Gently fold the chilled cookie dough balls into the ice cream base until evenly incorporated.
08 - Transfer the mixture to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm.
09 - Allow ice cream to sit at room temperature for 10 minutes before scooping for optimal texture.
