# 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
# Method:
01 - Cream together softened unsalted butter, light brown sugar, and granulated sugar in a small mixing bowl until smooth.
02 - Incorporate milk, vanilla extract, and a pinch of salt into the sugar-butter mixture, mixing well.
03 - Stir in heat-treated all-purpose flour until fully blended, then fold in mini chocolate chips.
04 - Roll dough into marble-sized balls and refrigerate until firm.
05 - Process cottage cheese, pure maple syrup or honey, vanilla extract, heavy cream if desired, and salt in a food processor or high-speed blender until texture is completely smooth and creamy.
06 - Carefully fold the chilled cookie dough balls into the whipped cottage cheese base.
07 - Transfer the combined mixture into a freezer-safe container, cover, and freeze for a minimum of 4 hours until solid.
08 - Allow the ice cream to rest at room temperature for approximately 10 minutes before scooping to ease serving.
