# 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
# Method:
01 - Cream softened butter, light brown sugar, and granulated sugar in a small mixing bowl until well combined.
02 - Incorporate milk, vanilla extract, and a pinch of salt into the creamed mixture and stir thoroughly.
03 - Blend in the heat-treated flour and continue mixing until a dough forms.
04 - Gently fold mini chocolate chips into the dough.
05 - Roll dough into small marble-sized balls and refrigerate until firm.
06 - Combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and a pinch of salt in a food processor or high-speed blender. Blend until fully smooth and creamy.
07 - Gently fold refrigerated cookie dough balls into the cottage cheese ice cream base.
08 - Transfer the mixture to a freezer-safe container, cover, and freeze for a minimum of 4 hours or until solid.
09 - Allow the ice cream to rest at room temperature for 10 minutes prior to scooping to facilitate easier serving.
