# 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 heat-treated all-purpose flour
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
# Preparation Steps:
01 - In a small bowl, cream softened butter with brown sugar and granulated sugar until smooth.
02 - Add milk, vanilla extract, and a pinch of salt to the creamed butter and sugars. Mix thoroughly.
03 - Stir heat-treated flour into the mixture until a dough forms.
04 - Fold in mini chocolate chips. Shape dough into marble-sized balls and refrigerate until firm.
05 - 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 and creamy.
06 - Gently fold refrigerated cookie dough balls into the blended cottage cheese mixture.
07 - Transfer mixture to a freezer-safe container, cover, and freeze for a minimum of 4 hours or until firm.
08 - Allow ice cream to stand at room temperature for 10 minutes before scooping for optimal texture.
