Protein-rich frozen dessert with cottage cheese, vanilla, and bursts of chocolate chip cookie dough.
# 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
# How-To:
01 - In a small bowl, cream together softened butter, brown sugar, and granulated sugar until smooth. Mix in milk, vanilla extract, and salt. Add heat-treated flour and stir until combined. Fold in mini chocolate chips, then roll the dough into marble-sized balls and refrigerate.
02 - In a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and a pinch of salt. Blend on high speed until the mixture is completely smooth and creamy.
03 - Gently fold the chilled cookie dough balls into the blended cottage cheese mixture, ensuring even distribution.
04 - Transfer the combined mixture into a freezer-safe container. Cover tightly and freeze for at least 4 hours, or until the ice cream is set and firm.
05 - Before serving, let the ice cream rest at room temperature for about 10 minutes to soften slightly. Scoop and enjoy.
