# 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, 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
# Method:
01 - Cream together softened butter, light brown sugar, and granulated sugar in a small mixing bowl until smooth.
02 - Blend in milk, vanilla extract, and salt until fully combined.
03 - Incorporate the cooled, heat-treated all-purpose flour, mixing until a dough forms.
04 - Gently mix in the mini chocolate chips for even distribution.
05 - Roll dough into marble-sized balls and refrigerate until firm.
06 - Combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream, and a pinch of salt in a food processor or high-speed blender. Process until the mixture is completely smooth and creamy.
07 - Fold the chilled cookie dough balls gently into the ice cream base to distribute evenly.
08 - Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours until solid.
09 - Allow the frozen dessert to sit at room temperature for 10 minutes before scooping to aid in serving.
