# 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 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
# How To Make It:
01 - In a small bowl, cream together softened butter, light brown sugar, and granulated sugar until well combined.
02 - Mix in milk, vanilla extract, and a pinch of salt until smooth.
03 - Fold in heat-treated all-purpose flour until mixture forms a soft dough.
04 - Add mini chocolate chips and gently stir to incorporate.
05 - Roll dough into marble-sized balls and refrigerate until firm.
06 - In a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and a pinch of salt. Blend until the mixture is completely smooth and creamy.
07 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
08 - Transfer mixture to a freezer-safe container. Cover and freeze for at least 4 hours, or until firm.
09 - Let ice cream sit at room temperature for 10 minutes before scooping for easier serving.
