# 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, for extra 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
# Method:
01 - Cream softened unsalted butter with light brown sugar and granulated sugar in a mixing bowl until well combined.
02 - Mix in milk, vanilla extract, and a pinch of salt until fully integrated.
03 - Blend in heat-treated all-purpose flour, stirring until dough forms.
04 - Gently fold mini chocolate chips into the dough.
05 - Roll dough into marble-sized balls and refrigerate until firm.
06 - 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 smooth.
07 - Gently combine chilled cookie dough balls with the whipped cottage cheese mixture.
08 - Transfer ice cream mixture to a freezer-safe container, cover, and freeze for at least 4 hours until solid.
09 - Let ice cream sit at room temperature for 10 minutes prior to scooping for optimal texture.
