# 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)
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
# Step-by-Step Guide:
01 - In a small bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth. Blend in the milk, vanilla extract, and a pinch of salt. Add heat-treated all-purpose flour and stir until well incorporated. Fold in mini chocolate chips. Shape the dough into marble-sized balls and refrigerate until firm.
02 - Transfer cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt to a food processor or high-speed blender. Process until the mixture becomes completely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture, distributing evenly.
04 - Pour the combined mixture into a freezer-safe container, cover securely, and freeze for a minimum of 4 hours or until firm.
05 - Remove the ice cream from the freezer and allow it to stand at room temperature for 10 minutes before scooping for best texture.
