# 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 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
# Step-by-Step Guide:
01 - In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth.
02 - Incorporate the milk, vanilla extract, and a pinch of salt, mixing until fully combined.
03 - Stir in the heat-treated all-purpose flour until just combined, then gently fold in the mini chocolate chips.
04 - Roll the dough into marble-sized balls and refrigerate until set.
05 - In a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and a pinch of salt until fully smooth and creamy.
06 - Gently fold the chilled cookie dough balls into the whipped cottage cheese mixture using a spatula.
07 - Transfer the mixture to a freezer-safe container. Cover and freeze for at least 4 hours or until firm.
08 - Allow ice cream to sit at room temperature for 10 minutes before scooping to soften for easier serving.
