# 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, 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
# Directions:
01 - Cream together softened butter, light brown sugar, and granulated sugar in a small bowl until well combined. Mix in milk, vanilla extract, and a pinch of salt. Stir in heat-treated all-purpose flour until a thick dough forms, then fold in mini chocolate chips. Shape dough into marble-sized balls and refrigerate until firm.
02 - Combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt in a food processor or high-speed blender. Process on high speed until completely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the cottage cheese mixture, ensuring even distribution throughout the base.
04 - Transfer the mixture to a freezer-safe container, cover, and freeze for a minimum of 4 hours or until firm.
05 - Allow the ice cream to sit at room temperature for 10 minutes to soften before scooping and serving.
