# 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 added richness)
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
# Directions:
01 - Cream together unsalted butter, light brown sugar, and granulated sugar in a mixing bowl until smooth.
02 - Blend milk, vanilla extract, and salt into the butter-sugar mixture until evenly combined.
03 - Stir in heat-treated all-purpose flour until a dough forms.
04 - Fold mini chocolate chips into the dough and shape into marble-sized balls; refrigerate until firm.
05 - Process cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and a pinch of salt in a food processor or blender until completely smooth and creamy.
06 - Gently fold chilled cookie dough balls into the cottage cheese mixture until evenly distributed.
07 - Transfer mixture to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
08 - Allow frozen dessert to sit at room temperature for 10 minutes before scooping for easier serving.
