# 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)
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
# Directions:
01 - In a small bowl, cream unsalted butter, light brown sugar, and granulated sugar until smooth. Add milk, vanilla extract, and salt; mix until combined. Incorporate heat-treated flour and blend until a dough forms. Fold in mini chocolate chips, then roll the dough into marble-sized balls and refrigerate.
02 - Using a food processor or high-speed blender, thoroughly process cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and a pinch of salt until completely smooth and creamy.
03 - Carefully fold the chilled cookie dough balls into the whipped cottage cheese mixture until evenly distributed.
04 - Transfer the combined mixture to a freezer-safe container, cover, and freeze for at least 4 hours until firm.
05 - Prior to serving, allow the ice cream to rest at room temperature for 10 minutes for easier scooping.
