# 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)
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 butter, brown sugar, and granulated sugar together in a small bowl until smooth. Mix in milk, vanilla extract, and salt. Stir in heat-treated flour until a dough forms, then fold in mini chocolate chips. Roll the dough into marble-sized balls and refrigerate until ready to use.
02 - In a food processor or high-speed blender, process cottage cheese, maple syrup or honey, vanilla extract, heavy cream if using, and a pinch of salt until silky and fully combined.
03 - Gently fold the chilled cookie dough balls into the cottage cheese mixture, ensuring even distribution.
04 - Transfer the mixture to a freezer-safe container, cover tightly, and freeze for at least 4 hours until set and scoopable.
05 - Before serving, allow the ice cream to rest at room temperature for 10 minutes to soften for easy scooping.
