# 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 mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until uniform.
02 - Stir in milk, vanilla extract, and salt until fully incorporated.
03 - Fold in heat-treated all-purpose flour and mini chocolate chips to form the dough.
04 - Roll the dough into marble-sized balls and refrigerate until firm.
05 - In a food processor or high-speed blender, process cottage cheese, maple syrup or honey, vanilla extract, heavy cream if using, and a pinch of salt until smooth and creamy.
06 - Gently fold the chilled cookie dough balls into the ice cream mixture.
07 - Pour the combined mixture into a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm.
08 - Allow the ice cream to rest at room temperature for 10 minutes before scooping for optimal texture.
