# 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
# Method Steps:
01 - Cream softened butter with light brown sugar and granulated sugar in a small mixing bowl until smooth.
02 - Add milk, vanilla extract, and a pinch of salt to the butter-sugar mixture, stirring until integrated.
03 - Fold heat-treated all-purpose flour into the bowl, mixing until a dough forms.
04 - Gently stir mini chocolate chips into the dough. Roll into marble-sized balls and refrigerate.
05 - Combine cottage cheese, maple syrup or honey, vanilla extract, optional heavy cream, and salt in a food processor or high-speed blender. Process until completely smooth and creamy.
06 - Gently fold the chilled cookie dough balls into the whipped cottage cheese mixture until evenly distributed.
07 - Transfer the mixture into a freezer-safe container, cover securely, and freeze for at least 4 hours until firm.
08 - Allow ice cream to sit at room temperature for 10 minutes before scooping to ease serving.
