# 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 added richness)
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
# Directions:
01 - In a small mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is smooth.
02 - Stir in milk, vanilla extract, and salt until fully incorporated.
03 - Fold heat-treated flour into the dough mixture until evenly distributed.
04 - Add mini chocolate chips and gently fold to distribute throughout the dough.
05 - Roll the dough into small marble-sized balls and refrigerate until set.
06 - In a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream (if using), and salt. Process until the mixture is completely smooth and creamy.
07 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture.
08 - Transfer the combined mixture to a freezer-safe container. Cover and freeze for at least 4 hours until firm.
09 - Allow the ice cream to rest at room temperature for 10 minutes prior to scooping for easier serving.
