# 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)
05 - Pinch of salt
→ Edible Cookie Dough
06 - 1/2 cup heat-treated all-purpose flour
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 - Cream together softened butter, light brown sugar, and granulated sugar in a small bowl until smooth. Mix in milk, vanilla extract, and salt until incorporated. Add cooled, heat-treated flour and stir until a dough forms. Fold in mini chocolate chips, then roll into marble-sized balls and refrigerate.
02 - 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. Process until mixture is silky and completely smooth.
03 - Gently fold the chilled cookie dough balls into the whipped cottage cheese mixture using a spatula.
04 - Transfer the combined mixture to a freezer-safe container. Cover tightly and freeze for a minimum of 4 hours or until firm.
05 - Allow ice cream to rest at room temperature for about 10 minutes before scooping for optimal texture.
