# What you 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 added creaminess)
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
# Steps to follow:
01 - Cream softened butter, light brown sugar, and granulated sugar in a small mixing bowl. Mix in milk, vanilla extract, and a pinch of salt until well combined.
02 - Add heat-treated all-purpose flour to the butter mixture and stir until a soft dough forms.
03 - Fold mini chocolate chips into the dough, then roll dough into marble-sized balls and refrigerate until firm.
04 - 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. Blend until the mixture is completely smooth and creamy.
05 - Gently fold chilled cookie dough balls into the blended ice cream base until evenly distributed.
06 - Pour the mixture into a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
07 - Before serving, let the ice cream sit at room temperature for 10 minutes for easier scooping.
