# 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 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 softened unsalted butter with light brown sugar and granulated sugar until well combined. Stir in milk, vanilla extract, and a pinch of salt, then fold in heat-treated flour until a smooth dough forms. Incorporate mini chocolate chips. Shape dough into small marble-sized balls and refrigerate until ready to use.
02 - Combine full-fat cottage cheese, pure maple syrup or honey, vanilla extract, heavy cream if desired, and a pinch of salt in a food processor or high-speed blender. Process the mixture until smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the blended cottage cheese base, ensuring even distribution.
04 - Transfer the mixture to a freezer-safe container, cover securely, and freeze for a minimum of 4 hours until fully set.
05 - Allow frozen ice cream to stand at room temperature for 10 minutes before scooping for optimal texture.
